Servings<\/span>5<\/p>servings<\/span><\/div><\/span>Prep time<\/span>5<\/p>minutes<\/span><\/div><\/span>Cooking time<\/span>1<\/p>hour <\/span>30<\/p>minutes<\/span><\/div><\/div><\/div>A soft and bouncy traditional Indonesian kue\/snack that has a caramelly taste from palm sugar, rolled in lightly salted grated coconut. Ongol-ongol can be enjoyed as breakfast, snack or dessert. <\/p>
Ingredients<\/h3>- <\/span>
250 grams tapioca flour<\/span><\/p><\/li>- <\/span>
200 grams palm sugar<\/span><\/p><\/li>- <\/span>
75 grams granulated sugar<\/span><\/p><\/li>- <\/span>
750 ml coconut milk<\/span><\/p><\/li>- <\/span>
1\/2 tsps salt<\/span><\/p><\/li>- <\/span>
4-5 pandan leaves, knotted<\/span><\/p><\/li>- <\/span>
1 tbsps vegetable oil<\/span><\/p><\/li>- Toppings<\/strong><\/li>
- <\/span>
250 grams grated coconut<\/span><\/p><\/li>- <\/span>
1\/2 tsp salt<\/span><\/p><\/li><\/ul><\/div>Directions<\/h3>- In a medium mixing bowl, add 250 g of tapioca flour and 250 ml coconut milk. Mix until combined. Then, add 1 tbsp of vegetable oil. Stir until combined and set aside.<\/li>
- In a saucepan, add 200 g palm sugar, 75 g granulated sugar, 1\/2 tsp salt, knotted pandan leaves, 500 ml coconut milk and cook at low heat until all the sugars have melted. Keep stirring to prevent burning. Once the mixture starts to bubble, turn off the stove and leave it cool for 5 – 10 minutes. <\/li>
- Pour the warm palm sugar mixture into the tapioca flour mixture and stir until combined. <\/li>
- Grease your 6 inch square or round pan with vegetable oil. Add parchment paper on the greased pan. Then, grease the parchment paper with more vegetable oil. <\/li>
- Pour the mixture into the greased pan and steam for at least 75 – 90 minutes or until the cake is no longer wet on the surface. <\/li>
- Coconut Topping<\/strong><\/li>
- If using fresh coconut, crack the coconut open and extract the meat.<\/li>
- Peel the brown coconut skin with a peeler.<\/li>
- If you have a food processor, cut the coconut meat into cubes, and pulverize with a food processor. Otherwise grate the coconut by hand.<\/li>
- To preserve your coconut for later, mix the grated coconut with salt and stir. Steam the grated coconut for 5 minutes. Set aside.<\/li>
- Assembly<\/strong><\/li>
- Cut the cooked Ongol-ongol into squares ,rectangles or any desired shape and size. <\/li>
- Coat the cut ongol-ongol in the grated coconut. <\/li>
- Voila! It’s ready for you to enjoy. <\/li><\/ul><\/div>
![\"Ongol](\"https:\/\/cookwithcatherine.com\/wp-content\/uploads\/2021\/11\/DSC02085-1-800x530.jpg\")
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