Ongol ongol: Traditional Indonesian Dessert

Ongol ongol is a traditional Indonesian dessert made of tapioca flour and coconut sugar. The soft and jiggly dessert is a popular snack among Indonesians.

Ongol ongol is similar to Turkish delight from Turkey. The difference is in the ingredients. Turkish delight uses rose water, while Ongol-ongol uses coconut sugar water.

Origin

This cute, little dessert originated from West Java. It is a sweet snack with very tender texture. It is so soft you don’t need to chew this snack. It will just smoothly melts in your mouth. The only thing you have to deal with is the crunchy coconut shreds.

My First Encounter

I have always liked cute dessert since I was a kid. It’s my choice of traditional snack whenever the cake seller came to my house. They are usually sold in a small basket of banana leaves.

Since I like it so much, I try to make it myself at home, but with less sugar. This recipe is tried and tested. My family and friends love it so much, they keep asking for more.

Ongol Ongol Recipe

• 150 gr tapioca flour
• 150 gr coconut sugar
• ½ tsp salt
• 3 pcs pandan leaves
• 550 ml water 
• 150 gr grated coconut
• ½ tsp salt

How To

• Put coconut sugar, salt, and pandan leaves in a sauce pan. Pour in 300 ml water.
• Turn on the stove low to medium heat. Let the sugar dissolve and simmer.
• Now, you can turn off the stove.
• Let the sugar water cool down.
• Add salt to the grated coconut. Mix thoroughly. Steam with pandan leaves for 15 minutes.
• Let it cool. Set aside.
• Add the remaining 250 ml water to the tapioca flour in a bowl.
• Stir with spatula until the tapioca flour dissolves completely.
• Mix in the sugar mixture. Mix well. Strain the mixture into a sauce pan.
• Put on the stove, cook low heat. Keep stirring, do not leave it unattended.
• It will become lumpy and sticky.
• Keep on cooking until you can see the bottom of the pan and it looks no longer sticky to the pan.
• Move it to a greased bowl to cool down.
• Use 2 small spoons greased with oil and shape the gooey mixture into a ball, put it in a bowl of steamed shredded coconut. Let it be covered with coconut completely.
• The size of the ball is up to your preference.
• The texture is soft and jiggly.
• Serve it on a plate.
• Enjoy!

Note

• If you can’t find freshly grated coconut in your area, you can used dessicated coconut, steam it for 15 minutes.
• You can use brown sugar or palm sugar if you can’t find coconut sugar. Even though the taste is a little bit different, but it is still alright. Coconut sugar has a fragrant smell.

FAQs (Frequently Asked Questions)

Q: What is the main flavor of Ongol ongol?

A: It primarily has a sweet and coconutty flavor, often accompanied by a subtle fragrance and taste from pandan leaves, which are commonly used in its preparation.

Q: Is this dessert vegan-friendly?

A: Yes, it is vegan-friendly as it usually consists of plant-based ingredients like coconut, sugar, and tapioca flour.

Q: Can this dessert be made without tapioca flour?

A: Tapioca flour is the main ingredient in it, giving it its characteristic chewy texture. However, some recipes might use alternatives like cornstarch or sago flour, but the texture and taste may vary.

Q: How is this dessert different from other traditional Indonesian desserts?

A: It has a distinctive chewy texture and it is usually brown in color, covered with shredded coconut. Other traditional Indonesian desserts may be different in color and texture.

Shelf Life

Q: Can this chewy dessert be stored for long periods, and if so, how?

A: This sweet dessert is best consumed fresh but can be stored in an airtight container in the refrigerator for a few days. It’s recommended to consume it within three days.

Conclusion

Ongol ongol is a delightful treat with its chewy texture and harmonious blend of coconut and palm sugar.

It has made its way as a culinary heritage from traditional tapestry of Indonesian desserts until now. It becomes popular among younger generation.

I also have several recipes using coconut and coconut sugar, you may want to check Gemblong or Klepon.

Indonesian food is very rich in varieties. For big meal ideas, you can try Chicken Rendang or Beef Soto Betawi.