Ongol Ongol
Ongol ongol is traditional Indonesian dessert made of tapioca flour and coconut sugar, covered with shredded coconut.
Servings: 8 portions
Calories: 247kcal
Ingredients
- 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
Instructions
- Mix salt into the grated coconut. Mix thoroughly. Steam with pandan leaves for 15 minutes. Let it cool, then set aside. Combine coconut sugar, salt, and pandan in a sauce pan . Pour in the water.
- Turn on the stove low to medium heat. Let the sugar dissolve and simmer. Turn off the stove. Strain the sugar to take out any debris. Let the sugar water cool down.
- Once the syrup has cooled down, mix in tapioca flour. Stir with spatula until the tapioca flour dissolves completely. Put on the stove, cook low heat. Keep stirring, do not leave it unattended. It will become lumpy and sticky fast.
- 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, transfer it in a bowl of steamed shredded coconut. Let it be covered with coconut completely. Continue until finished. Enjoy!
Video
Notes
- You can separate the water. Pour half into the sugar and the other half mix with tapioca flour. This way you save some time.
- If you can’t find fresh grated coconut, desiccated coconut works as a substitute—just steam it for 15 minutes to bring back some moisture and softness.
- No coconut sugar on hand? Brown sugar or palm sugar will do the trick. The flavor will vary slightly (coconut sugar has a uniquely fragrant, caramel-like aroma), but the results will still be delicious!
Nutrition
Serving: 1portion | Calories: 247kcal | Carbohydrates: 37g | Protein: 1g | Fat: 12g | Saturated Fat: 11g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Sodium: 338mg | Potassium: 106mg | Fiber: 3g | Sugar: 14g | Vitamin C: 0.3mg | Calcium: 7mg | Iron: 1mg