Ongol-Ongol (Indonesian Palm Sugar Sago Cake)

Ingredients

• 100g sago flour (tapioca flour can be a substitute)
• 500ml water
• 150g palm sugar (gula merah/gula aren), finely chopped
• 2 pandan leaves, knotted (optional, for fragrance)
• 1/4 teaspoon salt

For the Topping:

• 1/2 grated fresh coconut
• 1/4 teaspoon salt
• 1 pandan leaf (optional)

Instructions

1. Prepare the Topping: In a steamer, steam the grated coconut, salt, and pandan leaf for 10-15 minutes to prevent it from quickly spoiling. Set aside.
2. Prepare the Sugar Syrup: In a saucepan, combine water, palm sugar, pandan leaves (if using), and salt. Bring to a boil over medium heat, stirring until the sugar dissolves. Remove pandan leaves.
3. Thicken the Mixture: In a small bowl, dissolve sago flour with a little bit of the hot sugar syrup (about 50ml) to make a slurry.
4. Cook the Dough: Pour the sago flour slurry back into the saucepan with the remaining hot sugar syrup. Stir continuously over low heat until the mixture thickens, becomes translucent, and forms a smooth, sticky dough. This usually takes about 10-15 minutes.
5. Set the Dough: Transfer the cooked dough into a greased baking pan or heat-resistant dish (approx. 20x20 cm). Flatten evenly. Let it cool completely at room temperature, which will make it firm.
6. Cut and Serve: Once firm, cut the Ongol-Ongol into desired shapes (usually squares or diamonds).
7. Coat with Coconut: Roll each piece of Ongol-Ongol in the prepared grated coconut until fully coated.
8. Serve immediately.