TIPS BUAT CENIL LEMBUT, KENYAL DAN ENAK! DIJAMIN GA KERAS
Cenil Pandan Saus Gula Merah
Soft Chewy Pandan Cenil with Palm Sugar Sauce
Bahan
Baluran:
Kuah gula merah:
Cara Membuat
- Campur 250 gr kelapa parut setengah tua bagian putihnya dengan 1/2 sdt garam dan 1 lembar daun pandan, kukus sekitar 10 menit, aduk lagi sampai rata, lalu angkat dan sisihkan.
- Masak 225 gr gula merah yang sudah diiris kecil-kecil, 1 sdm gula pasir, 150 ml air putih, 1 lembar daun pandan, dan 1/4 sdt garam dengan api sedang sampai mendidih dan gulanya larut sambil diaduk sesekali.
- Lanjut masak sekitar 5 menit supaya kuahnya lebih kental, lalu matikan api dan diamkan sampai dingin.
- Campur 125 gr tepung beras, 1/2 sdt garam, 1 sdm gula pasir, 100 ml jus pandan, dan 275 ml santan kekentalan sedang di dalam panci, lalu aduk sampai adonannya halus, licin, dan tidak bergumpal.
- Tambahkan 1/2 sdt pasta pandan lalu lanjut aduk sampai warnanya tercampur rata.
- Masak dengan api sedang sambil terus diaduk sampai adonannya menyatu dan airnya menyusut, lalu matikan api.
- Sebarkan adonan supaya lebih cepat dingin lalu biarkan sampai benar-benar dingin.
- Masukkan 200 gr tepung tapioka lalu uleni sampai adonannya kalis dan tercampur rata.
- Baluri tangan dengan sedikit tepung tapioka, pilin adonan sesuai selera, lalu letakkan di atas wadah yang sudah ditaburi tapioka sampai seluruh adonan habis.
- Didihkan air di dalam panci lalu masukkan 1 sdm minyak goreng.
- Masukkan cenil yang telah dipilin lalu rebus dengan api sedang sampai semuanya mengapung, tandanya cenilnya sudah matang.
- Angkat dan tiriskan cenil lalu langsung balurkan ke kelapa parut kukus supaya cenilnya tidak saling menempel.
- Sajikan cenil dengan siraman kuah gula merah secukupnya.
Ingredients
Coating:
Palm sugar sauce:
Steps
- Mix 250 g of the white part of medium-aged grated coconut with 1/2 tsp salt and 1 pandan leaf, steam about 10 minutes, stir it through again, then take it out and set aside.
- Cook 225 g finely sliced palm sugar, 1 tbsp granulated sugar, 150 ml water, 1 pandan leaf, and 1/4 tsp salt over medium heat until it boils and the sugar dissolves, stirring occasionally.
- Keep cooking about 5 minutes so the sauce thickens, then turn off the heat and let it cool.
- Mix 125 g rice flour, 1/2 tsp salt, 1 tbsp granulated sugar, 100 ml pandan juice, and 275 ml medium-thick coconut milk in a pot, stirring until the batter is smooth, silky, and lump free.
- Add 1/2 tsp pandan paste and keep stirring until the color is even.
- Cook over medium heat, stirring constantly, until the mixture comes together and the liquid reduces, then turn off the heat.
- Spread the dough out so it cools faster and leave it until completely cool.
- Add 200 g tapioca starch, then knead until the dough is smooth and evenly combined.
- Dust your hands with a little tapioca starch, roll the dough into small logs to the size you like, then place them on a tray dusted with tapioca until all the dough is used.
- Bring water to a boil in a pot and add 1 tbsp cooking oil.
- Add the shaped cenil and boil over medium heat until they all float, which means they are cooked.
- Lift out and drain the cenil, then coat them right away in the steamed grated coconut so they do not stick together.
- Serve the cenil with palm sugar sauce poured over to taste.
Cook Mode
TIPS BUAT CENIL LEMBUT, KENYAL DAN ENAK! DIJAMIN GA KERAS
TIPS BUAT CENIL LEMBUT, KENYAL DAN ENAK! DIJAMIN GA KERAS
Bahan
Baluran:
Kuah gula merah:
Cara Membuat
- Campur 250 gr kelapa parut setengah tua bagian putihnya dengan 1/2 sdt garam dan 1 lembar daun pandan, kukus sekitar 10 menit, aduk lagi sampai rata, lalu angkat dan sisihkan.
- Masak 225 gr gula merah yang sudah diiris kecil-kecil, 1 sdm gula pasir, 150 ml air putih, 1 lembar daun pandan, dan 1/4 sdt garam dengan api sedang sampai mendidih dan gulanya larut sambil diaduk sesekali.
- Lanjut masak sekitar 5 menit supaya kuahnya lebih kental, lalu matikan api dan diamkan sampai dingin.
- Campur 125 gr tepung beras, 1/2 sdt garam, 1 sdm gula pasir, 100 ml jus pandan, dan 275 ml santan kekentalan sedang di dalam panci, lalu aduk sampai adonannya halus, licin, dan tidak bergumpal.
- Tambahkan 1/2 sdt pasta pandan lalu lanjut aduk sampai warnanya tercampur rata.
- Masak dengan api sedang sambil terus diaduk sampai adonannya menyatu dan airnya menyusut, lalu matikan api.
- Sebarkan adonan supaya lebih cepat dingin lalu biarkan sampai benar-benar dingin.
- Masukkan 200 gr tepung tapioka lalu uleni sampai adonannya kalis dan tercampur rata.
- Baluri tangan dengan sedikit tepung tapioka, pilin adonan sesuai selera, lalu letakkan di atas wadah yang sudah ditaburi tapioka sampai seluruh adonan habis.
- Didihkan air di dalam panci lalu masukkan 1 sdm minyak goreng.
- Masukkan cenil yang telah dipilin lalu rebus dengan api sedang sampai semuanya mengapung, tandanya cenilnya sudah matang.
- Angkat dan tiriskan cenil lalu langsung balurkan ke kelapa parut kukus supaya cenilnya tidak saling menempel.
- Sajikan cenil dengan siraman kuah gula merah secukupnya.
Ingredients
Coating:
Palm sugar sauce:
Steps
- Mix 250 g of the white part of medium-aged grated coconut with 1/2 tsp salt and 1 pandan leaf, steam about 10 minutes, stir it through again, then take it out and set aside.
- Cook 225 g finely sliced palm sugar, 1 tbsp granulated sugar, 150 ml water, 1 pandan leaf, and 1/4 tsp salt over medium heat until it boils and the sugar dissolves, stirring occasionally.
- Keep cooking about 5 minutes so the sauce thickens, then turn off the heat and let it cool.
- Mix 125 g rice flour, 1/2 tsp salt, 1 tbsp granulated sugar, 100 ml pandan juice, and 275 ml medium-thick coconut milk in a pot, stirring until the batter is smooth, silky, and lump free.
- Add 1/2 tsp pandan paste and keep stirring until the color is even.
- Cook over medium heat, stirring constantly, until the mixture comes together and the liquid reduces, then turn off the heat.
- Spread the dough out so it cools faster and leave it until completely cool.
- Add 200 g tapioca starch, then knead until the dough is smooth and evenly combined.
- Dust your hands with a little tapioca starch, roll the dough into small logs to the size you like, then place them on a tray dusted with tapioca until all the dough is used.
- Bring water to a boil in a pot and add 1 tbsp cooking oil.
- Add the shaped cenil and boil over medium heat until they all float, which means they are cooked.
- Lift out and drain the cenil, then coat them right away in the steamed grated coconut so they do not stick together.
- Serve the cenil with palm sugar sauce poured over to taste.
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