Ongol Ongol Recipe

Ingredients

Sago flour - 250 grams
Coconut milk, boiled until cooked - 800 ml
Palm sugar, comb - 200 grams
Granulated sugar - 50 grams
Salt - 1/4 tsp
Pandan leaves - 2 pieces
Sprinkled:
Grated coconut - to taste
Salt - a pinch
See Mother's Recipe Version

Plans

In a bowl, mix 500 ml of coconut milk with flour. Stir well until the flour is dissolved and there are no lumps.
In a non-stick pan/pan, mix the remaining 300 ml of coconut milk with palm sugar and pandan leaves. Cook over low heat until the sugar dissolves.
Pour the flour solution into the coconut milk. Keep stirring until thickened. Lift.
Prepare a baking sheet or tray that has been lined with plastic. Pour the ongol-ongol dough into the tin/tray. Let it cool. Cut the cake.
Sprinkling Ingredients: Mix grated coconut with salt then steam until cooked.
Coat the cake slices with grated coconut until smooth.
Ready to be served.
1. Sago flour can be replaced with tapioca flour/starch.

What flour do ongol ongol use?

Because it is made from starch or tapioca, ongol-ongol has a chewy and soft texture. A sprinkling of coconut makes this traditional snack have a sweet and slightly savory taste that is just right.

What are the basic ingredients used to make ongol ongol?

The main ingredient for making ongol ongol is sago flour. Then, ongol ongol will be served with grated coconut as the outer layer. This snack also has a chewy texture and a sweet taste that makes you addicted when you eat it.

How many calories are ongol ongol cake? Other sizes: 1 serving - 76kcal, 100 grams - 153kcal, more