Ongol Ongol Cassava And What Are The Basic Ingredients Used To Make Ongol Ongol

What are the basic ingredients used to make Ongol Ongol?

These ongol-ongol are made from grated cassava and thick coconut milk. then formed a box, given a sprinkling of grated coconut. then stabbed into a long stick. kompas.com - Ongol-ongol are generally made from sago flour.

How to Make Cassava Ongol Ongol?

How to make cassava ongol-ongol, enter the sugar into the grated cassava, stir until well blended. add salt, mix well. Once mixed well, pour into the tin. Remove from the pan, cut according to taste, then sprinkle with grated coconut. ready to be served.

What Flour Is Ongol Ongol Made Of?

Because it is made from starch or tapioca, ongol-ongol has a chewy and soft texture. a sprinkling of coconut makes this traditional snack have a sweet and slightly savory taste that is just right.How many calories are ongol ongol cake? other sizes: 1 serving - 76kcal, 100 grams - 153kcal, more

Cassava Ongol Ongol Ingredients

1 kg grated cassava
260 ml liquid coconut milk
245 grams of sugar
1 bks agar2 plain powder (satellite/swallow)
Salt to taste
Vanilla powder to taste
To taste red, yellow, green
Sprinkling Ingredients:
1/2 grain of grated coconut which is still a bit young
1 pandan leaf
pinch of salt

How to Make Cassava Ongol Ongol

1. Preheat the steamer. Next, mix the grated cassava and coconut milk, mix well.
2. Enter the sugar, agar2 powder, salt, and vanilla, mix well.
3. Divide into three parts, then add red, yellow, and green food coloring to each.
4. Line a baking sheet with banana leaves or clear plastic, then brush lightly with cooking oil.
5. Pour the first color mixture, then flatten. Steam for about 10 minutes.
6. Then pour the second color, steam again for 10 minutes. Pour again the last color mixture, steam again for 20 minutes so that it is completely cooked.
7. After 20 minutes immediately remove from the steamer and wait for it to cool. Continue steaming the coconut for only 10 minutes.
8. When cool, remove from the pan, cut into pieces, and roll in the sprinkles. Ongol-ongol cassava is ready to be enjoyed