Indonesian Cassava Ongol-Ongol
Ingredients
- 700g finely grated cassava
- 200g granulated sugar
- 250ml coconut milk from half a coconut
- 25g tapioca flour
- 1 packet agar-agar powder
- 1/2 tsp vanilla powder
- 1 tsp salt
Coating
- 1 half-ripe coconut, coarsely grated and steamed with salt
Preparation
Grate the half-ripe coconut coarsely, steam for 10 minutes, sprinkle with a little salt, mix well, and set aside.
Mix all the ingredients until well combined, then divide equally into two parts.
Add 5 drops of light green liquid food coloring to one part and 5 drops of light pink liquid food coloring to the other part.
Grease two 10x21 cm brownie pans with oil and pour the mixtures into each pan.
Steam for 30 minutes in a pre-heated steamer until cooked.
Remove from heat, let cool, cut into pieces using a plastic knife, coat with the prepared coconut mixture, and serve.
