Ongol-ongol

Have you ever hear cake named Ongol-ongol? Or have you tasted it? Or you have make it maybe?
Actually, I don’t know where this cake came from, but my grand mother likes to make it. My grand mother came from Mempawah, capital city of Pontianak regency. It doesn’t mean ongol-ongol came from mempawah, but in my big family this cake recipe came from my grand mother, till my mother inherit this recipe and my mother bequeath to me. Ongol-ongol appearance’s like jelly, the texture is elastic and the taste is sweet and yummy. Let’s prove what I told you before about this cake!

You should prepare the materials below.

100 gr. Corn starch
200 gr. Palm Sugar (Gula Jawa)
1/2 a Vanilla stick or Vanilla essence
500 ml. Water
pinch of Salt
200 gr. grated fresh Coconut

Then, follow these steps to make Ongol-ongol !

Use some of the cold water to make a thin paste with the corn starch. Add the sugar, vanilla and salt to the water and boil until sugar is dissolved. Remove from heat and stir in the corn-starch mix. Return to the stove and simmer for a further 3 minutes. Remove the vanilla stick and 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.