Cenil

Cenil is a traditional Indonesian sweet snack, commonly associated with the Sundanese cuisine of West Java. It is a chewy, jelly-like confection made from a dough of rice flour, sometimes with the addition of a small amount of tapioca or sago flour to adjust texture. The dough is often colored with pandan juice to yield a green hue, though other colors may be used depending on the batch. Cenil is typically prepared in small, finger-like pieces and served as a street or home-made treat.

The texture of cenil is soft and slightly chewy, similar to other rice-flour confections. After boiling, the pieces become translucent and are usually coated in grated coconut, sometimes lightly salted, which provides a contrasting aroma and texture. A sweet syrup made from palm sugar (gula jawa) or gula melaka is often drizzled over or served alongside cenil, imparting a rich caramel flavor that complements the coconut.

Preparation generally involves creating a dough from rice flour (and sometimes tapioca or sago), coloring and shaping it, then boiling the pieces until they float and become tender. The cooked cenil are drained, rolled in freshly grated coconut, and served with or drizzled with palm sugar syrup. Some versions also incorporate coconut milk or a light sprinkling of sesame seeds.

Cenil is widely available in Indonesian markets and festival stalls and is enjoyed as a light dessert or snack. It reflects the broader Indonesian tradition of using simple starches, coconut, and palm sugar to produce low-cost, everyday sweets. Variations exist across regions, with minor differences in ingredients, colors, and serving styles.