If you are familiar with Indonesian cuisine, you definitely heard of ongol ongol before. This street food/sweet treat is highly popular in Indonesia. I loosely translated it into Indonesian mung bean flour cake with coconut simply because I made it with mung bean flour or what we like to call “hun kwe” at our home town (some made it with corn starch and tapioca flour too) along with palm sugar and cooked into a thick consistency liquid and once it’s cool down, it will harden into a cake (somewhat bouncy, slightly chewy and sweet). This cake is then cut into whatever shapes you like and rolled into steamed desiccated coconut. Coconut plays a big part in Indonesian culinary (similar to other Southeast Asian countries like Singapore, Malaysia, and Thailand) from the milk, the meat, and the water. All are being utilized somehow in the culinary world 🙂
The dark brown color of ongol ongol I made came from the gula jawa/ Indonesian palm sugar. I like gula jawa because it really flavors up the food without being too sweet. Some people make a different color of ongol ongol by replacing palm sugar with regular sugar and added a food coloring like red and green. These ongol ongol surely hit home when I made it the other day. Love it !
Here I was straining the palm sugar after melting it. You can do this the day before too. That’s usually what I do to when I plan ahead.
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ONGOL ONGOL / INDONESIAN MUNG BEAN FLOUR CAKE WITH COCONUT (About 6-8 serving as dessert)
- 4 oz mung bean flour/ tepung hun kwe available at Asian grocery store- I used "cap boenga" brand
- 8 oz of gula jawa / Indonesian palm sugar
- 4 oz of sugar
- 2 1/2 cups water
- 1 screwpine leaves/pandan leaves washed and knotted
- 8 oz of unsweetened dessicated coconut
- Pinch of salt
Place the palm sugar , screwpine leaves with 2 1/2 cups of water in a medium-size pot and melt it. Strain it and set aside and let it completely cool (repeat: COMPLETELY COOL)
Once the palm sugar mixture is completely cool, slowly mix in the mung bean flour and stir to make sure you mix it thoroughly and no lumps. Place the pot back over low heat and stir until the mixture start to thicken and boil and turn translucent and deepen in color (about 10-15 minutes). Don't be tempted to crank up the heat too much or you will end up with curds
Scoop this thick mixture immediately into a tray and let it completely cool down. Once it is cool down you can cut it into small square or rectangles (whichever bite-size you prefer) with a wet knife (to prevent sticking) and roll each piece into the coconut and serve
Preparing the coconut mixture:
Prepare a steamer by bringing the water to a boil. Mix the coconut with pinch of salt and steam for about 10 minutes on high heat. Set aside to let it cool down before rolling the tapioca cake