Learn how to make soft and slightly chewy steamed cassava cake made into skewers. Ongol ubi kayu/singkong is popular kueh or street food (jajanan pasar) in Indonesia, Malaysia, and Singapore.
I made a pretty concentrated one. Scoop about 2 Tbsp dried bunga telang and mix with 1 Tbsp hot water. Let them steep for about 10 minutes. Use the back of the spoon to press the flower. Squeeze out liquid from the flower and discard the flower, now you can use the extract to color the cenil
Steam the grated coconut:
Place the unsweetened grated coconut in a bowl with salt. Stir to mix. Steam for 5 minutes over high heat . Remove and let it cool down
Prepare the cake batter:
Mix the cassava, coconut milk, sugar, and agar agar powder in the mixing bowl. Stir to mix
If you want to make different colors, separate the thick batter into different balls, in my case 3 large balls for 3 different colors. Mix the natural food color with each batter or if you use artificial food coloring, add few drops of food coloring in each one and stir to mix in the color
Transfer the colored batter to a 10x10 cm square pan or loaf pan. You can pack in all three colors in the pan and steam at the same time
Steam the cake:
Bring water in the steamer to a boil. Place the pan in and steam for about 30 minutes or until the cassava cake is cooked through. Remove and let them cool down completely before cutting
Thread into skewers: (optional)
Once they cooldown, you can easily remove the cake from the pan. The cake is pretty resilient. Just run a knife through the edge of the cake to loosen
Cut the cake into bite-size square pieces. Roll them in the grated coconut and skewered into bambo skewers, about 3,4,or 5 pieces per skewers. It's up to you