Name: Sweet Sago Rolls with Palm Sugar Syrup (Ongol-ongol)
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: Serves 6 to 8
Cuisine: Indonesian
Ingredients: 2 pandanus leaves, tied in a knot, or ¼ teaspoon pandanus extract; Large square of banana leaf or parchment paper; 1 cup (100 g) freshly grated coconut or 1 cup (80 g) lightly moistened unsweetened dried coconut flakes; Toothpicks, to fasten; Palm Sugar Syrup; ½ teaspoon salt; ½ cup (125 ml) water; ½ cup (100 g) shaved palm sugar; 1 cup (120 g) sago flour (see note) or tapioca flour; 1 cup (185 g) shaved palm sugar or dark brown sugar; 3½ cups (875 ml) water

Preparation info

Serves
6 to 8

Difficulty
Easy
Ready in
1 hr 5

Appears in

The Food of Indonesia

By Heinz Von Holzen

Published 2015

About

An inexpensive dessert in Indonesia where sago flour, palm sugar and coconut are readily available.

Ingredients

1 cup (120 g) sago flour (see note) or tapioca flour
1 cup

Method

Make the Palm Sugar Syrup by bringing the palm sugar and water to a boil over high heat in a saucepan. Reduce the heat to low, simmer uncovered for about 10 minutes, stirring from time to time, until the sugar is dissolved and the mixture turns syrupy. Remove from the heat and set aside to cool.
Combine the sago or tapioca flour, palm sugar and water in a sauce

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