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
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.