Hey everyone, I hope you are having an incredible day today. Today, we’re going to make a special dish, ongol-ongol (mung bean cake with coconut). It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
Ongol-ongol (mung bean cake with coconut) is one of the most popular of recent trending foods in the world. It is enjoyed by millions daily. It is easy, it is quick, it tastes yummy. Ongol-ongol (mung bean cake with coconut) is something that I have loved my entire life. They are fine and they look fantastic.
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.
To begin with this particular recipe, we must first prepare a few ingredients. You can have ongol-ongol (mung bean cake with coconut) using 5 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Ongol-ongol (mung bean cake with coconut):
- Get 100 g hun kwe (mung bean flour)
- Prepare 200 g palm / brown sugar
- Make ready 750 ml water
- Take Vanilla essence
- Take 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):
- Steam the coconut for approx 10 mins and add a little salt once it's steamed, then set aside
- 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
- Use the remaining 250ml water to dilute hun kwe in a cup before adding it to the pot
- Keep stirring the mixture until the texture is thickened and colour becomes transparent, almost similar to a glue
- 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
- You can also roll a spoon sized of the mixture directly into the grated coconut, do it until all the mixture is finished
- Let it cool down before serving. Enjoy!
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). Mari memasak Ongol-ongol lebih cepat dan mudah dengan menggunakan MyOne : Ongol-ongol bersama chef Lucky chewy tapioca cake combined with crunchy coconut cover. a must try!
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