Ongol Ongol Tepung Kanji (Tapioca Starch Coconut Cake)
Course: Kue, Snack
Cuisine: Indonesian
Prep Time: 10 minutesminutes
Cook Time: 10 minutesminutes
Total Time: 20 minutesminutes
Servings: 20small pieces (about 2-3 cm pieces)
Author: Marvellina
Make this really simple naturally gluten-free Indonesian ongol-ongol tepung kanji with only 6 ingredients. The ongol ongol has an amazingly soft yet bouncy texture, just lightly sweetened and rolled in slightly salty grated coconut. A humble snack that is popular among the locals.
Place palm sugar blocks (cut into smaller pieces), water, and pandan leaves (knotted) in a saucepan. Bring to a boil and cook until the sugar melts. Strain the mixture. If you are using coconut sugar, you don't need to strain. Let it cools down for about 5 minutes. It doesn't have to cool down completely
Prepare the coconut topping:
Steam the grated coconut on high heat for 10 minutes. Season with a small pinch of salt and then let it cools down completely after that
Prepare ongol ongol batter:
Put tapioca and cornstarch in a mixing bowl. Stir to mix. Pour in the warm palm sugar syrup into bowl and stir to mix until there are no lumps. Transfer this to a non-stick pan. I highly recommend using non-stick pan versus regular saucepan (unless it is not-stick too, then you can use it). Turn on the heat to between medium and low, more to a low side and keep stirring
Nothing seems to happen the first 2-3 minutes, but keep stirring. Don't be tempted to crank the heat up. Lumps will start to form as the batter starts to thicken, probably around 4 minutes or so (this depends on the level of the heat too). Keep stirring baby!! :) Stir until the mixture gets heavier and sticky (but thank goodness we are using non-stick pan!). The mixture gets REALLY thick, turns translucent, and color turns darker as the sugar caramelizes. Some spots may not be as dark yet, continue to cook and stir
Once the color has all turned dark, and the batter is no longer wet, you are done cooking. Remove from the stove and transfer to a plate and let it cools down completely before cutting and rolling them in grated coconut. If you roll them in the coconut while they are warm, the ongol ongol won't last as long and coconut will spoil faster. So it's important that both coconut and the ongol ongol are cooled down
Cut and roll with coconut:
Smear a bit of oil on the knife or use a non-stick cooking spray. Cut the ongol ongol dough into the desired size. Roll each piece in the grated coconut and serve
Storing:
This ongol ongol tepung kanji can be kept in the refrigerator for up to 5 days and the texture remains soft and bouncy. I won't recommend freezing as that will change the texture