Ongol-ongol (mung bean cake with coconut)
Ongol-ongol (mung bean cake with coconut)

Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, ongol-ongol (mung bean cake with coconut). It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Ongol-ongol (mung bean cake with coconut) is one of the most favored of recent trending meals in the world. It’s simple, it’s fast, it tastes yummy. It’s appreciated by millions daily. They are nice and they look wonderful. Ongol-ongol (mung bean cake with coconut) is something which I’ve loved my whole life.

Ongol Ongol hunkwe is very simple to make. You only need: hunkwe flour (or use mung bean flour), water, coconut sugar, regular sugar, grated cake into squares and roll in grated coconut. How to store and reheat ongol ongol hunkwe. Store: Leftover can be covered in plastic wrap.

To begin with this recipe, we must prepare a few ingredients. You can have ongol-ongol (mung bean cake with coconut) using 5 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Ongol-ongol (mung bean cake with coconut):
  1. Make ready 100 g hun kwe (mung bean flour)
  2. Prepare 200 g palm / brown sugar
  3. Make ready 750 ml water
  4. Take Vanilla essence
  5. Prepare Grated coconut for toppings

Ongol-ongol is a snack from West Java. The chief ingredients of this soft, slightly jiggly cake are tapioca starch and palm sugar. This version is slightly different in that I used hunkwe (mung bean flour) instead of tapioca starch. I think this version is as good as the original, especially if you like desserts.

Instructions to make Ongol-ongol (mung bean cake with coconut):
  1. Steam the coconut for approx 10 mins and add a little salt once it's steamed, then set aside
  2. Place a pot on the stove with medium heat, pour 500ml water and sugar, and cook until the sugar dissolved. Don't forget to add the vanilla essence
  3. Use the remaining 250ml water to dilute hun kwe in a cup before adding it to the pot
  4. Keep stirring the mixture until the texture is thickened and colour becomes transparent, almost similar to a glue
  5. Once it's thickened and boiled, remove from the stove and transfer the mixture to go glass container and add the grated coconut on the top
  6. You can also roll a spoon sized of the mixture directly into the grated coconut, do it until all the mixture is finished
  7. Let it cool down before serving. Enjoy!

This version is slightly different in that I used hunkwe (mung bean flour) instead of tapioca starch. I think this version is as good as the original, especially if you like desserts. ONGOL-ONGOL Ongol-ongol is a traditional cake from Indonesia. Ongol-ongol is a snack from West Java. The chief ingredients of this soft, slightly jiggly cake are tapioca starch and palm sugar.

So that is going to wrap it up for this special food ongol-ongol (mung bean cake with coconut) recipe. Thank you very much for your time. I am sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!