Well, on this occasion, again I will give you a recipe for cassava. There are so many delicious dishes made from cassava that I can't possibly mention one by one. However, in my post today I chose cenil because honestly I haven't eaten it for a long time and want to make it, and also want to share the recipe with you here. And I hope you like it!
Actually, this is my first time making cenil, but not the first time I've enjoyed it. I've eaten it often but my mother made it, but after I got married, I did a lot of things myself like making this cake.
This is not a coincidence that at home I still have candied nira fruit that I explained in the previous lupis cake post. I bought a lot of candied nira fruit as a dip for fruits or used as a very delicious rujak seasoning. And yes, now I want to enjoy it again with cenil, of course with a different taste. The way to serve cenil is almost the same as lupis, namely the outside is coated with grated coconut and doused with palm sugar sauce or candied nira fruit. What distinguishes the two is of course the ingredients and taste of each food itself.
As you can see in the picture, the appearance of this cenil cake is very attractive, isn't it! Why not a cake that has colorful characteristics such as red, yellow, green, etc. makes people interested and want to eat it, especially children. Like when I was little, I liked and often bought snacks with attractive colors haha .. I hope my child likes it too. Okay, let's see the recipe and how to make it below!
Coating ingredients:
First: prepare water in a container. Peel all the cassava. Wash and rinse the cassava
Second: grate the cassava until done. Remove the water content in the cassava so that it is not bitter using a cloth. Leave the cassava water for 10 minutes so that the starch settles, then discard the water, take the starch and put it in the dough, add 1 tbsp of tapioca flour/starch. Stir well
Third: divide the dough into three, each dough is given coloring (for a more attractive color) such as red, yellow, green or according to taste. Stir well
Fourth: shape the dough according to taste in the form of small balls or cubes. Do this until the dough runs out
Fifth: prepare a steamer for steaming, put banana leaves underneath. Arrange the cassava balls on top, then cover. Steam the dough for 30 minutes.
Sixth: While waiting for the cenil to cook, prepare the grated coconut and add a little salt, stir well. If the cenil is cooked, remove it into a container containing grated coconut, coat and serve directly or skewer on a satay skewer.
Well that's my sweet snack recipe today. Not only does it look attractive but the taste is no less interesting to try. Don't forget to add candied aren fruit or brown sugar sauce as a complement to the cenil cake, it also certainly provides a delicious sensation that is hard to forget. Good luck trying it at home my friends..
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All images are my own
