Hello everyone,
There is a custom that is quite unique for Indonesian people, especially people who live in Eastern Indonesia. The custom is to make sago a staple food, this is because sago is the main agricultural product, apart from rice. Unlike us who live in western areas, where most of them make rice as the main food commodity.
Sago is usually already in the form of flour, for that it is always used in the form of snacks or traditional cakes. Sago is not enough in the western region so it is not used as the main food commodity, rice is the main thing like most other regions in Asia.
Sago is made from sago trees which grow a lot in the east, I have never even seen sago trees in the area where I live, maybe sago trees are not suitable for growing in the west. Like quinoa, chick peas, wheat which are also not produced from Indonesian agriculture, those are the differences that we can compare.
Sago flour is almost similar to tapioca flour, the texture and results are very similar, but the taste and characteristics can be distinguished if we put soy sauce on the tongue. Usually tapioca is usually used as food such as cireng, cimol and meatballs, for sago flour it is usually more suitable as a dessert like ongol-ongol, sago porridge and papeda.
When talking about sago flour, I have an interesting recipe to peel thoroughly. For those of you who have sago flour at home, you can try the following recipe for ideas for selling or snacking with your family. This is a pandan ongol-ongol recipe that has a sweet, aromatic and delicious taste. So, curious about the recipe? Check this out!
To make Ongol-ongol Pandan, there are several ingredients that will be used, apart from that, always follow step by step in making Ongol-ongol Pandan, use quality ingredients, Hivers!
Ingredients;
- 200 gr of sago flour
- 10 pandan leaves
- 65 gr sugar
- 500 ml of water
- Pinch of salt
- Vanilla extract
- 250 gr of grated coconut
** How to make Ongol-ongol Pandan;**
- In making pandan ongol-ongol, the main thing that must be prepared is weighing the flour and several other ingredients. Put the flour in a large enough container, then add sugar, salt and vanilla extract to taste.
- Then in the next step, namely smoothing pandan leaves with a blender that has been mixed with 200 ml of water. This will extract the color and aroma from pandan leaves, you can add suji leaves to get perfect results, of course more stunning colors.
- After the leaves are pureed with water, it must be filtered first so that it does not mix with the rest of the leaves, this will add to the texture of the ongol-ongol for the better without coarse fiber.
- Then stir and mix all the ingredients in a container before putting it in the wokpan, this is so that when cooking it is not difficult for us to stir it.
- After everything has been stirred perfectly, put it in the wokpan and place it on the stove, use a moderately low fire. Slowly the dough will clot perfectly.
- Put the dough into a container made of plastic, this is intended so that the dough does not stick to the surface of the container. Then wait until the dough is cold so it's easy to cut.
- Cut as desired, then mix with coconut which has been given a little salt to add to the taste of ongol-ongol pandan. Ongol-ongol pandan is ready to be served!
See you the next time hive friends!
Editing by Lightroom and VN iphone 11
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