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

Cenil Gula Merah
Recipe Courtesy of
Asian Food Network

Cenil Gula Merah

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Deliciously sweet & chewy, this traditional indonesian dish is the perfect after-meal dessert, or an easy fun midday snack to sweeten up your day.
  • Easy
  • 60 min
  • 30 min
  • 15 min
  • 2 steps
  • 15 Ingredients
  • Easy
  • 2 steps
  • 15 Ingredients
  • 60 min
  • 30 min
  • 15 min

Instructions

  1. 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.
    Make cenil


  2. 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.
    Steam cenil and boil sugar syrup


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.

Plate and Serve!
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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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