This is Indonesia traditional kuih...normally made of cassava. I stumble into this on Ala Chef, Farah Quinn cooking program. She made Ongkol Jeruk using orange juice, however I made a tweak here by using coffee. This kuih is a reminiscent of Malaysia "kuih Sago Bronok" or Steamed Cassava. Sweet and chewy.
200 g sugar
200 ml water
200 g tapioca flour
500 ml coffee
200 g grated coconut
a pinch of salts
Then, follow these steps to make Ongol-ongol !
Use some of the cold water with sugar until sugar is dissolved. Remove from heatand cool for a while and stir in the tapioca flour and 500 ml coffee. Return to the stove and simmer for a further 3 minutes. Pour mixture in a tray so that the liquid is about 2 cm. deep. Leave to cool and cut in to 2 cm. square cubes. Grate coconut flesh and add a pinch of salt. Roll cubes through the coconut and serve.
*color of ongol-ongol usually same like color of Palm Sugar, but if you want to make others color you can change the sugar and you can give food-coloring depend on your style.
Ongol-ongol ini adalah kuih traditional Indonesia. Biasanya diperbuat daripada ubi kayu, dikukus dan disalut dengan kelapa parut. Kuih ini banyak persamaanya dengankuih kukus ubi kayu, sago bronok mahupun kuih kosui.
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