(Sweet Sago Rolls with Palm Sugar Syrup)
An extremely popular, yet inexpensive dessert found in the streets of Indonesia; where sago flour, palm sugar and coconut is used to create a sweet treat. Ongol-Ongol is often served with black coffee or black tea due to its sweetness.
Cooking Time: 30mins – 60mins
Total time: 60mins – 120mins
- 120g sago flour (or tapioca flour)
- 185g shaved palm sugar (or dark brown sugar)
- 875ml water
- 2 pandan leaves (tied in a knot, or ¼ tsp pandan extract)
- Large square of banana leaf (or parchment paper)
- Toothpicks (to fasten)
100g freshly grated coconut (or 80g lightly moistened
- unsweetened dried coconut flakes)
- 1?2 tsp salt
Palm Sugar Syrup
100g shaved palm sugar
- In a saucepan, bring the palm sugar and water to a boil over high heat to create the Palm Sugar Syrup. Reduce the heat to low, simmer uncovered for about 10 mins while stirring from time to time until the sugar is dissolved and the mixture turns syrupy. Remove from the heat and set aside to cool.
- In another saucepan, mix the sago/tapioca flour, palm sugar and water. Mix well. Add the pandan leaves or extract and bring the mixture to a boil over high heat. Reduce the heat to low and simmer uncovered for about 30 mins, stirring from time to time until the mixture thickens. Remove from the heat and discard the pandan leaves if using. Set aside to cool slightly.
- Let mixture cool down enough to handle, and form compact cylinder shapes by rolling the mixture on top of banana or parchment paper. Use toothpicks to fasten the ends of the rolls. Set aside to cool.
- Combine the grated coconut and salt, and mix well.
- Serve the rolls by slicing them into discs and coating them with the grated coconut, along with a drizzle of Palm Sugar Syrup on top.