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13 Recipes for traditional snacks, delicious, chewy, and addictive

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13 Recipes for traditional snacks, delicious, chewy, and addictive

Brilio.net – Cenil is known as one of the traditional market snacks. This food is usually sold together with lupis. Similar to lupis, cenil is also very popular with many people. However, unlike the identical green lupis, cenil has a variety of colors.

This delicious snack is generally made from cassava sweet potato mixed with glutinous rice flour or starch. It tastes sweet, has a chewy texture, and is soft when chewed. No wonder it is suitable as a snack when gathering with family while chatting.

Well, you can also make this delicious market snack at home. Besides being more hygienic, you can also make cenil according to the desired creations. You can use other basic ingredients, other colors, to toppings other than Javanese sugar or grated coconut.

Still confused about how to make cenil at home? Check out a row of cenil recipes likeBrilio Foodsummarized from various sources, Saturday (7/8).

1. Cenil rainbow.

Instagram recipe

photo: Instagram/@rondut

Material:
– 100 gr tapioca flour
– 100 grams of low pro wheat flour
– 1/2 tsp salt
– 1/4 tsp vanilla powder
– 130-150 ml of hot water
– Pandan leaves, for boiling
– Food colouring
– Grated coconut and a pinch of salt (steamed briefly)

How to make:
1. Mix dry ingredients, add warm water little by little, knead until smooth by hand until it can be pulverized.
2. Divide the dough into 2, add pink and green coloring.
3. Oval shape or to taste.
4. Cook in boiling water until it floats and is cooked. Remove and then roll in grated coconut and kucuri gravy kinca brown sugar.

Brown sugar syrup ingredients:
– 100 gr of brown sugar
– 30 gr of granulated sugar
– 100 ml air
– 1 tablespoon cornstarch, dissolve with 1 tablespoon water
– Pandan leaf

How to make:
1. Boil brown sugar, granulated sugar, pandan leaves, and water until dissolved and boiling. Pour in the cornstarch solution, stir until slightly thickened.
2. Remove and cool.

2. Cenil cassava.

Instagram recipe

photo: Instagram/@sabrina_sania

Material:
– 1 kg of cassava
– 150 gr grated coconut
– 100 gr of granulated sugar
– 1 sachet if plain
– 1/2 tsp salt
– coloring to taste

Sprinkling Ingredients: (mix and steam for 15 minutes)
– Grated coconut to taste
– 1/2 tsp salt

How to make:
1. Peel and grate the cassava. Squeeze a little.
2. Combine all ingredients, mix well.
3. Divide into 3 parts, give color.
4. Put it into the mold according to the color.
5. Heat the steamer. Steam the cassava balls for 20 minutes until cooked.
6. Once cooked, cut into squares and then roll over grated coconut.
7. Serve with a little sugar.

3. Cenil is cheerful.

Instagram recipe

foto: Instagram/@nianings

Material:
– 350 gr grated cassava
– 150 ml santan (100 ml santan instan + 50 ml air)
– 75 gr of fine granulated sugar
– 1 tbsp tapioca flour
– tsp salt
– Pandan paste, taro, and raspberry to taste
– enough yellow coloring

Supplementary material:
– 200 gr grated coconut and tsp salt, mix well then steam for 10 minutes
– Brown sugar sauce: 75 gr brown sugar and 75 ml of water, cook until thick

How to make:
1. Stir well the coconut milk, sugar, tapioca, and salt. Add grated cassava, mix well.
2. Divide into 4 equal parts. Give each enough color.
3. Pour each dough into a heat-resistant container that has been lined with banana leaves and smeared with vegetable oil. Steam for 15 minutes.
4. Remove, let cool, cut, and coat with grated coconut.
5. Serve the cenil with brown sugar sauce according to taste.

4. Cenil cassava red and white.

Instagram recipe

photo: Instagram/@maumemasak

White cenil ingredients:
– 350 gr grated cassava
– 75 gr of granulated sugar
– 150 ml of medium coconut milk
– 1 tablespoon sago flour or tapioca

Red cenil ingredients:
– 350 gr grated cassava
– 75 gr of granulated sugar
– 150 ml of medium coconut milk
– 1 tablespoon sago flour / tapioca
– Red food coloring to taste

Ingredients: (mix well and steam 15 minutes)
– 1 coconut, peeled and coarsely grated
– tsp salt

How to make:
1. White cenil: Mix sugar, coconut milk, and tapioca well. Stir until the sugar is dissolved, add the grated cassava, and mix well.
2. Red cenil: Mix the sugar, coconut milk, and tapioca well. Stir until sugar dissolves, add grated cassava, and red food coloring. Stir until the color is even.
3. Pour each cenil dough into a baking sheet that has been greased with cooking oil and lined with heat-resistant plastic.
4. Steam until cooked. Remove and cool first.
5. Remove from the pan, cut the cenil to taste, and roll into a container filled with grated coconut.

5. Appreciate the saga.

Instagram recipe

photo: Instagram/@nindriany17

Material:
– 250 gr tapioca flour
– 125 ml air
– A pinch of salt
– Grated coconut is a bit young
– Granulated sugar for sprinkling
– Dye

How to make:
1. Steam the grated coconut that has been given a little salt and pandan leaves for 10 minutes.
2. Boil water until boiling.
3. Take 1 tablespoon of tapioca flour, dissolve it with 2 tablespoons of plain water.
4. Enter the tapioca solution into the boiling water, stir until thick.
5. Turn off the heat, add the remaining flour, and stir until it can be pulverized. Add dye.
6. Boil in boiling water until it floats. Remove, drain, and mix into the grated coconut.
7. Serve with a sprinkle of granulated sugar or brown sugar.

6. Cenil ubi ungu.

Instagram recipe

photo: Instagram/@lestarisahidin

Material:
– 125 gr steamed purple sweet potato, mash
– 120 gr tapioca flour or starch
– 130 ml of hot water
– salt
– Vanilla

Coating Material:
– Half young coconut

Kinca Ingredients: (boil into one and then strain)
– Brown sugar
– Air
– Pandan leaf

How to make:
1. Ingredients: Clean the coconut husk, grate, add a little salt, steam for 15 minutes, and let cool.
2. Mix all ingredients. Pour hot water little by little while kneading until the dough is smooth.
3. Twist the dough lengthwise. Put in the boiling water.
4. Boil until the cenil floats.
5. Drain. Coat with grated coconut until smooth.
7. Sprinkle with brown sugar.

7. Cenil ubi kuning.

Instagram recipe

photo: Instagram / @ meifitauk

Material:
– 150 gr yellow sweet potatoes that have been steamed and mashed
– 150 g tapioca flour
– 110 ml of hot water
– A little bit of salt
– 1/4 coconut, peeled, grated lengthwise, add salt, steamed

Kinca Ingredients: (boil all ingredients until slightly thick)
– Brown sugar to taste
– Enough water
– Pandan leaf

How to make:
1. Mix sweet potato, flour, salt, and add water little by little while kneading until the dough can be kneaded.
2. Take the dough, twist lengthwise.
3. Boil the dough in boiling water until it floats.
4. Lift the dough using a spoon.
5. Apply to grated coconut so it doesn’t stick.
6. Arrange the cenil on a plate, flush with kinca.

8. Cenil bihun.

Instagram recipe

photo: Instagram/@mithawidya

Material:
– 1 sheet of corn vermicelli
– 1 pineapple (grated)
– 100 gr of granulated sugar
– 15 tbsp munjung tapioca
– 1 pack of plain swallow gelatin
– A little vanilla
– Food colouring

Complementary ingredients: (steam for 10 minutes)
– Grated coconut
– Salt

How to make:
1. Boil the vermicelli until tender. Cut into small pieces using scissors or a knife.
2. Mix with pineapple, sugar, tapioca flour, and agar-agar. Stir well.
3. Divide into 3 parts. Put a different color in each container.
4. Heat the steamer. Prepare a baking sheet and grease it with oil.
5. Put the dough in the pan. aside. Steam for 30 minutes.
6. Once cooked, wait a bit to cool then cut into small pieces.
7. Roll in the steamed grated coconut.

9. Red and white cenil sago.

Instagram recipe

foto: Instagram/@makgadiis

Material:
– 150 grams of sago flour or tapioca
– 150 grams of flour
– 1/2 tsp salt
– 180 ml of hot water
– Red coloring to taste

Coating Material:
– Grated coconut, add a little salt and then steamed

Ingredients for sugar gravy:
– 250 grams of brown sugar
– 100 ml air
– 1 pandan leaf
– 1/4 tsp salt
– Boil until slightly thickened then strain

How to make:
1. Mix sago or tapioca flour, flour, and salt. Stir well.
2. Pour hot water little by little until the dough can be kneaded.
3. Divide the dough into 2 parts. Give it a different color, one red and one white.
4. Shape the cenil according to taste. Boil in boiling water until it floats. Lift and drain.
5. Coat with grated coconut and pour brown sugar sauce.

10. Cenil jackfruit.

Instagram recipe

photo: Instagram/@tutisetyawatis

Material:
– 1 tbsp sago flour
– 8 tbsp water
– 100-125 gr of sago flour
– Water to boil
– Grated coconut, steamed
– Jackfruit, cut into small squares

How to make:
1. Boil the sago and water solution, stir until thickened.
2. Add sago flour little by little while kneading until smooth and can be scavenged.
3. Roll the dough, boil in boiling water. Strain the cenil that has floated.
4. Roll into grated coconut mixed with jackfruit.

11. Cenil sukun.

Instagram recipe

photo: Instagram/@mahevi_kulit_dimsum

Material:
– 1/2 kg breadfruit, steamed until soft
– 5 tbsp sugar
– 3 tbsp tapioca flour
– 1 packet of coconut milk kara
– Purple, pink, green, and yellow food coloring
– 100 gr dry coconut for sprinkling

How to make:
1. Mash the cooked breadfruit with a fork.
2. Mix coconut milk, sugar and flour. Stir well.
3. Divide the dough into 4 parts. Color each purple, red, green, and yellow. After that mix well.
4. Prepare a baking sheet that has been given thin cooking oil. Pour the batter into the pan.
5. Heat the steamer and steam until cooked. Remove and cool.
6. Cut the cenil then spread it into the dry coconut. Skewer like satay.

12. Cenil pisang.

Instagram recipe

photo: Instagram/@resepedia_id

Material:
– 7 tablespoons starch/starch/aci
– 7 tbsp wheat flour
– A teaspoon of salt
– Red and green food coloring
– 2 king bananas

Sprinkling Ingredients:
– Steamed grated coconut
– Kinca brown sugar

How to make:
1. Mix the cornstarch, flour, and salt. Stir well.
2. Add hot water little by little while kneading until it feels quite smooth.
3. Divide the dough into two then give each color.
4. Flatten the dough. Place a whole plantain in the center and form a cenil dough to cover the entire banana.
5. Bring the water to a boil. Add the banana chips.
6. Sugar gravy: Comb brown sugar. Cook in Teflon. Mix with 1 tbsp sugar. Pour half a glass of water, cook while stirring constantly until it boils.
7. Remove the cenil and drain. Wait until it cools down.
8. Cut the cenil bananas. Serve with a sprinkling of grated coconut and kinca (Javanese sugar sauce).

13. Cenil gula Jawa.

Instagram recipe

photo: Instagram/@fangling8

Material:
– 150 gr tapioca flour
– 100 gr wheat flour
– 2 tbsp sugar
– Enough water
– Brown sugar to taste
– Grated coconut, add a little salt and steam until cooked
– Food colouring

How to make:
1. Mix tapioca flour and flour, add a few drops of food coloring and warm water. Mix well and knead until smooth.
2. Boil water until boiling.
3. Take a little dough and roll it lengthwise, boil it until it rises to the surface.
4. In a saucepan, bring a little water to a boil, melt brown sugar and sugar with a little warm water. Cook until thickened.
5. Serve the cenil with a sprinkle of sugar water.

(brl/lut)

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