Directions
Step 1
Nestle a steamer basket in a big huge pot and add sufficient water to just about attain the underside of the steamer. Deliver to a boil.
Step 2
In the meantime, in a medium bowl, whisk collectively the tapioca starch, flour, oil, and a couple of cups of lukewarm water till clean. Divide the combination between two 8- by 6-inch baking dishes. To every dish, add 2–3 teaspoons of the meals coloring of your selecting and stir till the colour is uniform. Cowl every dish with foil, then use a toothpick to poke just a few holes within the foil.
Step 3
Place the baking dishes within the steamer basket. (In the event that they don’t match facet by facet, prepare dinner one by one.) Steam on excessive warmth, replenishing the water stage as wanted, till the cenil is opaque and set but jiggly, about half-hour. Flip off the warmth, take away the dishes from the steamer, and put aside till fully cool. (If any water has pooled on high of the cenil, gently tip it out.)
Step 4
Place the shredded coconut in a medium bowl. Place the sugar in a small bowl. Run a butter knife across the edges of one of many dishes, then invert the cenil onto a parchment-lined slicing board or baking sheet. Reduce into 1-inch squares, wiping the knife as you go for clear edges. Gently toss the squares first within the coconut, then within the sugar, then switch to a platter. Repeat with the second dish of cenil. Serve drizzled with gula melaka syrup or maple syrup if desired.
-
Nestle a steamer basket in a big huge pot and add sufficient water to just about attain the underside of the steamer. Deliver to a boil.
-
In the meantime, in a medium bowl, whisk collectively the tapioca starch, flour, oil, and a couple of cups of lukewarm water till clean. Divide the combination between two 8- by 6-inch baking dishes. To every dish, add 2–3 teaspoons of the meals coloring of your selecting and stir till the colour is uniform. Cowl every dish with foil, then use a toothpick to poke just a few holes within the foil.
-
Place the baking dishes within the steamer basket. (In the event that they don’t match facet by facet, prepare dinner one by one.) Steam on excessive warmth, replenishing the water stage as wanted, till the cenil is opaque and set but jiggly, about half-hour. Flip off the warmth, take away the dishes from the steamer, and put aside till fully cool. (If any water has pooled on high of the cenil, gently tip it out.)
-
Place the shredded coconut in a medium bowl. Place the sugar in a small bowl. Run a butter knife across the edges of one of many dishes, then invert the cenil onto a parchment-lined slicing board or baking sheet. Reduce into 1-inch squares, wiping the knife as you go for clear edges. Gently toss the squares first within the coconut, then within the sugar, then switch to a platter. Repeat with the second dish of cenil. Serve drizzled with gula melaka syrup or maple syrup if desired.
