Cenil Ubi Ungu

Main ingredients

  • 1 medium purple sweet potato, boiled/steamed & mashed
  • 1 cup tapioca flour
  • 1 cup icing sugar
  • ¼ teaspoon salt
  • 2 tablespoons coconut cream
  • 2 pieces pandan leaves
  • Water to boil
  • 1 cup grated coconut
  • Palm sugar syrup


  • Combine mashed purple sweet potato, tapioca flour, icing sugar, salt and coconut cream in a bowl and then fold the dough until it becomes smooth.
  • Take a pinch of the dough and roll into a cylinder shape and the length is about the size of your palm.
  • Boil some water with pandan leaves in a pan, add in cendil dough and cook for 3-4 minutes until cendil rises and expands, this is when you know it is ready.
  • Remove from the pan and drain.
  • Mix grated coconut with a pinch of salt and roll the cooked cendil on it.
  • Serve on a plate drizzled with some palm sugar syrup.
30 minutes
15-20 pieces