Ongol-ongol is a snack from West Java. The chief ingredients of this soft, slightly jiggly cake are tapioca starch and palm sugar. This version is slightly different in that I used hunkwe (mung bean flour) instead of tapioca starch. I think this version is as good as the original, especially if you like desserts and snacks made with hunkwe.
The process of making ongol-ongol is simple, it resembles the steps of pudding making. We boil together water and sugar until the sugar dissolves. Then the hunkwe (mung bean flour) is added to the sugar solution and stir until fully incorporated to the solution. This solution is then boiled while stirring continuously until it thickens, at which stage it is ready to be poured into a mold (usually a baking pan) and let cool until set. This is our basic ongol-ongol. Of course, it will need to be cut into bite sizes and coated with grated coconut prior to serving. Since ongol-ongol is a sweet snack, it is best served with black coffee or black tea.
Ongol-Ongol Hunkwe - Mung Bean Cake with Grated Coconut
- 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)
- In a bowl, mix together grated coconut and 1/2 teaspoon salt, then steam for 15 minutes.
- 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.
- 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.
- 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.
- 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.