Ongol Ongol Hunkwe (Mung Bean Starch Cake with Grated Coconut)

Soft and jiggly ongol ongol hunkwe made with mung bean starch, coconut milk, and palm sugar, then coated in savory steamed coconut. This traditional Indonesian kue is naturally gluten-free and easy to make.

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Soft, jiggly, lightly sweet, and coated in savory steamed coconut, ongol ongol hunkwe is one of those nostalgic Indonesian snacks I never get tired of. This traditional kue is made with mung bean starch (tepung hunkwe), coconut milk, and palm sugar, giving it a wonderfully bouncy texture and rich caramel-like flavor. It’s naturally gluten-free, dairy-free, and surprisingly easy to make at home. Growing up, this was one of those simple market snacks we would happily eat with afternoon tea or coffee. I love how humble the ingredients are, yet the texture and flavor are so satisfying. The soft and slightly chewy cake paired with the salty coconut topping is just so good.
If you enjoy traditional Indonesian kue with coconut and palm sugar flavors, this one deserves a spot on your list.

What Is Ongol Ongol Hunkwe?

Ongol ongol is a traditional Indonesian kue (snack cake). There are different regional versions, but this particular version uses tepung hunkwe, or mung bean starch. The cooked batter sets into a soft, jelly-like cake that is cut into pieces and rolled in freshly steamed grated coconut.
The flavor is mild and fragrant with notes of coconut and caramel from palm sugar. The grated coconut coating adds a slightly salty contrast that makes the cake hard to stop eating.
The word “ongol-ongol” in Indonesian generally refers to a chewy traditional cake made with starch, sugar, and coconut.

What Is Tepung Hunkwe?

Tepung hunkwe is starch extracted from mung beans. It is not the same as regular mung bean flour made from ground whole mung beans.
When cooked with liquid, hunkwe starch creates a soft, springy, and slightly translucent texture that is commonly used in Indonesian and Southeast Asian desserts. In many Asian grocery stores, you may also see it labeled as mung bean starch.
If you can’t find Indonesian brands, Korean mung bean starch works well too.

Ingredients and Substitutions

1. Tepung hunkwe (mung bean starch)
   This gives the cake its signature soft and bouncy texture. Do not substitute with regular mung bean flour.
2. Coconut milk
   Adds richness and flavor. I recommend full-fat coconut milk for the best taste and texture.
3. Coconut sugar or Indonesian palm sugar
   This gives the cake its beautiful deep brown color and caramel flavor. You can substitute with gula melaka or palm sugar.
4. Granulated sugar
   Balances the flavor and sweetness.
5. Grated coconut
   Fresh grated coconut gives the best texture and flavor. Frozen grated coconut works too.
6. Salt
   A little salt in the coconut coating balances the sweetness beautifully.
7. Pandan leaves
   Optional, but highly recommended for extra aroma in the coconut topping.

Helpful Tips Before You Start

1. Stir continuously while cooking
   The mixture thickens fairly quickly once heated. Constant stirring helps prevent lumps and scorching.
2. Don’t overcook the batter
   Once the mixture turns glossy, thick, and translucent, it’s ready.
3. Use lightly oiled utensils for cutting
   This prevents sticking and gives cleaner cuts.
4. Steam the grated coconut
   Steaming keeps the coconut fresh longer and prevents it from spoiling too quickly.
5. Let the cake cool completely before cutting
   The texture firms up as it cools.

Texture Notes

This version has a softer and more tender texture compared to some traditional recipes. I personally prefer it this way because it stays pleasant even after refrigeration.
Some recipes use a higher starch-to-liquid ratio, which creates a firmer and chewier result. After testing several versions, I found this ratio gives the best balance of softness and bounce.

What To Serve This With

1. Hot jasmine tea
2. Indonesian coffee or kopi tubruk
3. Teh tarik or milk tea
4. Fresh tropical fruits like mango or pineapple
5. Other Indonesian kue for an afternoon snack spread

Storage & Reheating

1. Store leftovers in an airtight container in the refrigerator for up to 5 days.
2. The texture will become slightly firmer after chilling, but still tastes good.
3. I don’t recommend freezing because the texture changes significantly after thawing.
4. You can let the cake sit at room temperature for 10–15 minutes before serving to soften slightly.

Frequently Asked Questions

1. Can I use regular mung bean flour instead of hunkwe starch?
   No. Regular mung bean flour is made from ground whole mung beans and won’t give the same bouncy texture.
2. Why is my ongol ongol too firm?
   Too much starch or overcooking can make the texture firmer than desired.
3. Can I use water instead of coconut milk?
   You can, but the flavor won’t be as rich and creamy.
4. Can I make this ahead of time?
   Yes. It actually slices more cleanly after chilling for a few hours.
5. Why do I need to steam the grated coconut?
   Steaming helps prevent the coconut from spoiling quickly and improves the texture.

Ongol ongol hunkwe is one of those traditional Indonesian snacks that proves simple ingredients can create something truly special. The combination of soft, chewy cake and salty coconut coating is timeless and comforting. I especially love how easy it is to make with just a few ingredients and minimal equipment.

If you grew up eating Indonesian kue, this recipe may bring back nostalgic memories. And if this is your first time trying ongol ongol, I hope you’ll fall in love with its unique texture and flavor as much as I have.