Ingredients
- 4 cashews
- 250 gr tapioca flour or starch Thai fish sauce
- 50 gr
- 1/4 tsp
- 300 ml of hot water to knead Gelatine
- Enough water to boil Sichuan bean paste
- 1/4 coarsely grated fresh coconut leeks
- Skewer to taste
- 100 gr
- 1 tbsp
- 1 tablespoon cornstarch mix with water Ginger
- 300 ml Ginger
Directions
Cenil is a traditional Indonesian snack, often associated with the Wonosobo region in Central Java, Indonesia. It’s a delightful sweet treat made from glutinous rice flour and typically served with a coating of grated coconut and palm sugar. Here’s a description of Cenil, which is a beloved snack in Wonosobo:
Appearance: Cenil is small, bite-sized, and usually shaped into colorful, cylindrical or oval forms. These pieces have a soft and slightly chewy texture due to the glutinous rice flour. They are often vibrant in color, with variations like green, pink, and white, making Cenil visually appealing.
Texture: Cenil has a unique texture characterized by its slight chewiness, similar to mochi or rice cakes. The outer layer is soft and pliable, while the inner part is more tender. The combination of textures makes it enjoyable to eat.
Flavor: Cenil is mildly sweet, with a subtle coconut flavor. The sweetness primarily comes from the coating of grated coconut and palm sugar. Some variations may include pandan leaves or other natural flavorings to enhance the taste.
Ingredients: The core ingredients for making Cenil include:
- Glutinous Rice Flour: This is the main component, giving Cenil its chewy texture.
- Grated Coconut: Freshly grated coconut is used for coating the Cenil, adding a delightful coconut flavor.
- Palm Sugar: Palm sugar is melted to create a sweet and caramel-like coating for the Cenil.
- Water: Used to create the dough from the glutinous rice flour.
- Pandan Leaves (optional): Pandan leaves may be used to infuse a subtle fragrance and green color into the dough.
Preparation: Here’s a simplified overview of how Cenil is made:
- Prepare the Dough: Glutinous rice flour is mixed with water to create a dough that is smooth and pliable. If desired, pandan leaves can be used to infuse the dough with flavor and color.
- Shape and Cook: Small portions of the dough are shaped into cylindrical or oval forms, creating individual Cenil pieces. These are briefly boiled in water until they float to the surface, indicating that they are cooked.
- Coat with Coconut and Palm Sugar: Once cooked, the Cenil pieces are removed from the boiling water and immediately coated with grated coconut and palm sugar. The coconut sticks to the slightly moist Cenil, and the palm sugar creates a sweet glaze.
Serving: Cenil is typically served in small portions as a snack or dessert. It can be enjoyed on its own or as part of a larger Indonesian meal. The combination of the soft, chewy rice cake with the sweet coconut and palm sugar coating makes it a delightful treat for both locals and visitors to the Wonosobo region.
Cenil is not only delicious but also showcases the creative use of glutinous rice flour in Indonesian cuisine, resulting in a delightful and visually appealing snack.
Steps
1 Done | Peel the coconut, wash it and grate it coarsely, add salt, steam for 10 minutes |
2 Done | Boil the brown sugar until dissolved, enter the maezena, stir with the water first, then add it while stirring until it thickens and then strain and let it cool. |
3 Done | Cenil of wonosobo specialties | Dwimonica cooking steps 2 photos |
4 Done | Cenil of wonosobo specialties | Dwimonica cooking steps 3 photos |
5 Done | Take a little bit of the dough, roll it over the length with the palm of your hand and then cut it so that it's done quickly. |
6 Done | Boil boiling water, enter the pieces of boiled dough 10 minutes until it floats marked it is cooked |
7 Done | Slice it so that the water drips and is ready to be rolled into the grated coconut that has been steamed earlier |
