Authentic Indonesian Cenil Recipe: A Sweet Dessert Delight

Ingredients

  • 300 grams of sweet potato
  • 100 grams of all-purpose flour
  • 1/2 teaspoon of salt
  • 1 teaspoon of food coloring (color of your choice)
  • 700 ml of water for boiling
  • 200 grams of granulated white sugar
  • 400 ml of water for syrup
  • 100 grams of grated coconut
  • 1/2 teaspoon of salt for the grated coconut

Steps and instructions

  1. Peel and grate the sweet potatoes into a large bowl.
  2. Add the all-purpose flour, salt, and food coloring to the grated sweet potatoes. Mix well to form a dough.
  3. Shape the dough into small rounded cylinders and set aside.
  4. In a large pot, bring 700 ml of water to a boil. Once boiling, add the shaped dough and boil until they float to the surface.
  5. As the dough is boiling, prepare the syrup. In a separate pot, combine the granulated white sugar and 400 ml of water. Bring to a simmer until the sugar has completely dissolved.
  6. Once the dough floats, remove from the boiling water using a slotted spoon and immediately dip into the sugar syrup. Let them sit in the syrup until they absorb it.
  7. While waiting, prepare the grated coconut. Mix it with the 1/2 teaspoon of salt.
  8. Remove the cenil from the syrup and roll them in the salted grated coconut until well covered.
  9. Repeat this process until all the dough is cooked and coated in coconut. Serve warm or at room temperature.

Tools for making

Recipe variations

  • Replace sweet potato with taro or yam for a different flavor.
  • Use rice flour instead of all-purpose flour for a gluten-free version.
  • Add pandan extract or essence for a fragrant twist.
  • Experiment with different food colorings to create vibrant, colorful cenil.
  • Instead of boiling, try steaming the dough cylinders for a softer texture.
  • Coat the cenil in sesame seeds or crushed peanuts for added crunch.
  • Add a teaspoon of vanilla extract to the dough for a subtle vanilla flavor.
  • Use coconut milk instead of water in the syrup for a richer taste.
  • Top the cenil with a drizzle of caramel or chocolate sauce for extra indulgence.
  • For a savory twist, fill the dough cylinders with a mixture of grated cheese and minced vegetables before boiling.

Recipe overview

Welcome to our Cenil recipe. Cenil is a traditional Indonesian dessert that is not only delicious but also fun to make! This colorful treat is made from sweet potato dough, boiled until they float and then soaked in a sweet syrup. Finally, they're rolled in salted grated coconut for a delicious contrast of flavors. This simple and straightforward recipe is perfect for a dessert or snack and will definitely impress with its unique presentation. So, let's dive into the details and get started on making your very own homemade Cenil!

Common questions

  1. Can I use other types of flour instead of all-purpose flour?
    Yes, you can substitute all-purpose flour with rice flour or glutinous rice flour for a different texture.
  2. How long does it take for the dough to float in the boiling water?
    It usually takes about 3-5 minutes for the dough to float to the surface.
  3. Can I use natural food coloring instead of artificial food coloring?
    Yes, you can use natural food coloring such as beetroot powder or pandan juice to achieve different colors.
  4. How long should I let the cenil sit in the syrup?
    Let the cenil sit in the syrup for about 5-10 minutes to absorb the sweetness.
  5. Can I store the cenil for later consumption?
    Yes, you can store the cenil in an airtight container at room temperature for up to 2-3 days.
  6. Can I use desiccated coconut instead of grated coconut?
    Yes, you can use desiccated coconut as a substitute for grated coconut.
  7. Can I double the recipe to make more cenil?
    Yes, you can double or halve the recipe according to your serving needs.

Serving dishes and utensils

  • Pot - A large pot for boiling the sweet potato dough.
  • Bowl - A bowl for grating and mixing the sweet potato dough.
  • Slotted spoon - A slotted spoon for removing the boiled dough from the water.
  • Separate pot - A separate pot for making the sugar syrup.
  • Grater - A grater for grating the sweet potatoes.
  • Measuring cups - Measuring cups for accurately measuring the ingredients.

Origin stories

Cenil is a traditional snack that has been enjoyed by people in Indonesia, especially in the Java region, for generations. This charming and vibrant dish, often served during traditional ceremonies or family gatherings, serves as a testament to the country's rich and colorful culinary heritage. The snack's unique name, "Cenil", stems from the Javanese word "cenil-cenil", which loosely translates to "small and cute", a nod to the snack's playful colors and bite-sized pieces. Despite its humble ingredients of sweet potato, flour, and coconut, Cenil never fails to provide a delightful and nostalgic taste of home to many Indonesians. It's interesting to note that the colors of Cenil often vary, from natural tints to vibrant hues, reflecting the creative spirit of Indonesian culture and its love for lively colors - a culinary canvas that tells a story in every bite.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.