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

Hello everybody, I hope you are having an incredible day today. Today, we’re going to prepare a special dish, ongol-ongol (mung bean cake with coconut). One of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

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.

Ongol-ongol (mung bean cake with coconut) is one of the most popular of recent trending foods on earth. It is simple, it is quick, it tastes yummy. It’s appreciated by millions every day. Ongol-ongol (mung bean cake with coconut) is something that I’ve loved my entire life. They’re fine and they look fantastic.

To get started with this recipe, we must first prepare a few components. You can cook 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. Take 100 g hun kwe (mung bean flour)
  2. Take 200 g palm / brown sugar
  3. Take 750 ml water
  4. Get Vanilla essence
  5. Take Grated coconut for toppings

MyOne with Chef Lucky : Onde-onde (MyOne Sesame Ball with Mung Bean) - Продолжительность. Western Cakes Indonesisch Eten Indonesische Recepten Mung Bean Puddingtaart Producten. Ongol ongol (Indonesian mung bean flour cake with coconut flakes). This Ongol Ongol recipe is featured in the Southeast Asian Cuisine feed along with many more.

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!

I'm a dessert lover who is bad at making dessert, but I can make this fairly simple pan-cooked lightly sweetened mung bean flour cake with dessicated coconut. Mung bean cake (lvdougao) is a traditional and popular Chinese dessert in summer. And there is a national glass noodle—mung bean noodles. I have made two versions this time. One batch of the cakes are custard yellow while the other batch is matcha green( reproduce the green color of the cake).

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