ONGOL-ONGOL CAKE
Ongol-Ongol Cake is one of the most legendary Indonesian food. Ongol-Ongol Cake is a refresh and filling food. Especially when served cold. With a sprinkling of some grated coconut, making this food more delicious and pleasing to the eye as well as the taste.
Making Ongol-Ongol Cake is very easy, because the ingredients are easy to get at an affordable price. With a little polish according to taste, variations and creations can make various forms of Ongol-Ongol Cake become diverse.
Here is how to make it.
We start by making some basic materials, namely:
Ingredient 1:
400 grams of palm sugar
100 grams of sugar
900 cc of water (watery coconut milk)
Salt to taste
Pandan leaves
How to make ingredient 1 is to mix all the ingredients, then boil until the sugar dissolves, then set aside
Material 2:
500 grams of sago (tapioca)
500 cc coconut milk (from 1 coconut)
1 tablespoon cooking oil
How to make ingredient 2 is to mix all the ingredients, then mix well, and pour the ingredients 1 earlier with the brown sugar liquid that is still hot, then mix well and then filter.
Meanwhile heat the steamer that is lined/covered with a napkin. Apply oil to a 24 cm baking pan.
Steam layer by layer until the mixture is used up, then steam again for another 20 minutes. You can also steam all the dough directly, there is a fear that it will not cook evenly. Each pouring dough must be stirred evenly first.
After all the dough has been poured, the next step is to give a base in the form with a knife or clear plastic so that the cuts are neatly later.
To make it even more delicious, serve it with steamed half-old coconut dip first, then add a little salt, then stir until evenly distributed, and finally, add a few pandan leaves.
Ongol-Ongol cake can be served at family events or formal events. It can also be served while relaxing, or to fill spare time while resting, watching television, or after playing or working, as well as our companion when playing cellphones. Good luck!