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Ingredients
- Serves 2-4 people
100 g Tapioca Flour
100 g Wheat Flour
1 g Red Dye
1 g Green Dye
1 g Salt
150 ml Hot Water
10 g Cooking Oil
300 g Grated Coconut
1 g Vanilla Powder
2 g Salt
100 g Brown Sugar
1 Bay Leaves
18 g sugar
13 g Tapioca Flour, dissolved with 3 tbsp of water
250 ml water
Instructions
-
Make cenil
- In a medium bowl, add in tapioca flour, flour and mix well.
- Gradually add in hot water and continue to stir.
- Divide the dough into 2 portions. Add red and green coloring to each portion of dough respectively.
- Work the dye into the dough.
- Take about 10 – 15g of dough and roll it like a strip using both palms. Grease hands with oil or tapioca flour so that it doesn’t stick to your hands.
- Do the same for the rest of the dough.
- Bring a pot of water to a boil over medium heat.
- Cook the cenil pieces for about 20 minutes. Once it floats, it’s cooked.
- Remove and set aside.
-
Steam cenil and boil sugar syrup
- In a saucepan, add brown sugar, bay leaves, sugar and 250ml water. Cook over medium heat until it comes to a boil and the sugars are dissolved.
- Once the sugars are dissolved, add in the tapioca flour slurry and stir till thickened.
- Set aside.
- In a heat resistant bowl, add grated coconut, vanilla powder and salt. Mix well. Steam it for about 10 – 20 minutes.
Plate and Serve!
In a bowl, add the boiled cenil pieces and coat well with the coconut serundeng. To serve, drizzle the brown sugar sauce over the coconut coated cenil pieces.
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Ingredients
- Serves 2-4 people
-
100 g Tapioca Flour
100 g Wheat Flour
1 g Red Dye
1 g Green Dye
1 g Salt
150 ml Hot Water
10 g Cooking Oil
300 g Grated Coconut
1 g Vanilla Powder
2 g Salt
100 g Brown Sugar
1 Bay Leaves
18 g sugar
13 g Tapioca Flour, dissolved with 3 tbsp of water
250 ml water
Nutrition
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