Ongol-Ongol Hunkwe - Mung Bean Cake with Grated Coconut

Author: Anita Jacobson

Categories: Snack Vegetarian

Cuisines: Indonesian

Ingredients: Bean

Prep Time: 15 mins

Cook Time: 30 mins

Total Time: 45 mins

Serves: 8

Ingredients

• 100 gram dessicated grated coconut (Indonesian: kelapa parut kering)
• 1/2 teaspoon salt
• 650 ml water
• 75 gram palm sugar (Indonesian: gula Jawa)
• 75 gram sugar
• 1/2 teaspoon salt
• 100 gram mung bean flour (Indonesian: tepung hunkwe)

Instructions

1. In a bowl, mix together grated coconut and 1/2 teaspoon salt, then steam for 15 minutes.
2. Line a baking pan (I use 20cm x 20cm x 5 cm or 8 inch x 8 inch x 2 inch) with half of grated coconut, and set the other half aside.
3. In a pot, boil together water, palm sugar, sugar, and salt until all the sugar has dissolved. Strain to remove any impurity from the palm sugar. Return the strained sugar solution to a clean pot.
4. Add mung bean flour to the pot and stir until fully incorporated to the sugar solution. Cook the solution on medium while stirring continuously until it boils and thickens. It will look like a thick starchy solution. Once it reaches this stage, turn off the heat.
5. Pour into the baking pan and gently tap so it will flatten. Sprinkle the top with the rest of the grated coconut. Let it cool to room temperature while it sets. Cut to bite size cubes prior to serving. Best served with black coffee or black tea.