D'Open Kitchen

COOKING FOR THE SOUL

Kue Cenil

Recipe by

Experience the vibrant allure of Indonesia with our Kue Cenil recipe. These delightful morsels, crafted from glutinous rice flour, present a playful blend of textures and flavours. Each bite offers a sweet surprise, infused with the delicate essence of pandan leaves. With a satisfying chewiness, Kue Cenil delivers a unique indulgence that pays homage to Indonesian culinary heritage. Whether savoured as a sweet snack or a memorable dessert, our Kue Cenil promises to transport you to the heart of Indonesia's rich cultural tapestry, encapsulating its vibrant colours and distinctive tastes in every tender mouthful.

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Course Dessert

Cuisine Indonesian

Ingredients

200 g Tapioca Flour
125 ml Water

Sugar Syrup:

100 g Gula Melaka or palm/brown sugar
100 g Water
1 stalk Pandan Leaf

Coconut Coating:

100 g Freshly Grated Coconut
1 tsp Salt
1 stalk Pandan Leaves
Food Colouring Red, Green, Yellow

Instructions

Mix the salt with the grated coconut, with the pandan leaves and steam for about 15 minutes. Set aside and let cool and dry off.
While steaming off the coconut, in a saucepan, you can dissolve the gula melaka with water and a pandan leaf until all the sugar is dissolved and slightly thickened. If you wish for a thicker sugar syrup, you may mix in tapioca slurry to thicken.
To make the cenil, bring the 125ml water to a simmer in a frypan, then add 100 grams of tapioca flour and make a gelatinous pastry.
Take the pastry our of the fry pan and into the remainder of the tapioca flour. Knead it until its no longer sticky to the touch.
At this stage you can divide the ball into 2, can mix your colouring in.
Bring a large pot of water to boil.
Using some excess tapioca flour, shape the dough mix into your own shapes. The traditional being little 'worms'. Make sure you keep the size slim/small as large pieces will cook unevenly. Place in boiling water after shaping.
Boil the cenil is water for about 3 to 5 minutes (depending on size and shape) or until cooked. Remove, drain and let cool
Mix the cooked cenil with the prepared and cooled grated coconut and sugar syrup.

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I was a runner up in Singapore's Masterchef Competition Season 2. Cooking has been a passion of mine since I was young. I would always follow my grandma to the wet markets to buy groceries and watch her whip up amazing dishes. Always inspired by my grandma, I look to continue her journey in the culinary world.