ONGOL-ONGOL KOPI / INDONESIA STEAM CASSAVA KUIH

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.

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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.

Next Post - Breakfast Menu

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