Brilio.net - Ongol-ongol is usually made from sago flour. But you can also make it from cassava , you know. Just sprinkle with grated coconut, the taste is no less delicious.
Apart from being soft and chewy, this ongol-ongol is filling. So that your homemade ongol-ongol is foolproof, try copying the recipe below like BrilioFood reported from the @dapur.uri account.
photo: Instagram/@dapur.uri
Material:
- 1 kg cassava butter
- 200 gr granulated sugar
- 1 pack of plain gelatin
- 200 gr half old coconut, grated
- 65 gr coconut milk
- 1/2 tsp salt
- 2 drops of food coloring, red, yellow and green
- Vanilla
Sprinkling ingredients:
- 200 gr half old coconut, grated
- 1/4 tsp salt
- 1 pandan leaf, summed
How to make:
1. Peel and wash the cassava. Then grate. Then squeeze the cassava, don't make it too dry, set aside.
2. Mix cassava with granulated sugar, gelatin powder, salt and grated coconut. Stir well.
3. Divide the dough into three parts. Then add food coloring to each dough. Stir until the color is even.
4. Put the mixture into the pan, spread evenly. Then steam for 15 minutes. After that, pour the second mixture on top of the first mixture, spread it evenly and leave for 15 minutes. Finally, pour in the third mixture, smooth it again. Then steam again for 30-35 minutes or until cooked.
5. Then make the coconut sprinkle, mix all the ingredients well in a container. Then steam for 10 minutes.
6. Once the ongol-ongol is cooked, wait until it cools then cut it into pieces and roll them in grated coconut. Ready to be served.
(brl/tin)
