Cenil
 Cenil, a Javanese traditional snack | |
| Alternative names | Cetil (Central Java & Yogyakarta) |
|---|---|
| Place of origin | Indonesia |
| Region or state | Java, and spread across Indonesia |
| Created by | Javanese |
| Main ingredients | Tapioca flour, sugar, grated coconut |
| Similar dishes | khanom kho, mont lone yay baw, klepon |
Cenil, sometimes also called as cendil or cetil is a traditional
grated coconut.[1]
Cenil is a traditional
getuk
, ciwel, cantel, pertolo and tepo. In 1990s, cenil usually only can be found in traditional marketplaces which only operated in Javanese pasaran days.
Etymology
The term cenil (from
food colouring
.
History
Earliest record of cenil or cetil was mentioned in a Javanese manuscript
Ingredients
- Tapioca flour mixed with rice flour, made into dough, coloured and steamed
- Salt
- Sugar
- Coated with grated coconut
- Sometimes poured with liquid palm sugar
See also
- List of Indonesian cuisine
- Javanese cuisine
References
- ^ "Hasil Pencarian-KBBI VI Daring: cenil". kbbi.kemdikbud.go.id. Retrieved 2023-11-23.
cênil (nomina) penganan yang dibuat dari adonan tepung kanji dan gula pasir, diberi pewarna, dibentuk menjadi bulatan-bulatan kecil, dimakan dengan kelapa parut
- ^ Z Creators (2023-05-09). "Kue Cenil: Kuliner Khas Jawa yang Menjadi Ikon, Penopang Krisis Pangan Zaman Dulu". Indozone Food (in Indonesian). Retrieved 2023-11-23.
- ^ Supargo, Albert (2019-09-07). "Asal Usul Cenil dan Tiwul, Jajan Pasar khas Jawa". KOMPAS.com (in Indonesian). Retrieved 2023-11-23.
- ^ Rahmadhani, Dewi Suci (2021-07-18). "Asal-usul Kue Cenil, Jajanan Pasar Warna-warni Ini Punya Makna Persaudaraan yang Kuat". www.hipwee.com (in Indonesian). Retrieved 2023-11-23.
 | Wet (basah) |
|
|---|---|---|
| Dry (kering) | ||
