Pineapple always gives a very tantalizing taste, its fragrant aroma makes me really like this fruit. In my area now the price is cheap, yesterday when I was shopping at the market I found traders who were sell on the side of the road, they wrote on a pamphlet where they sold it with a price tag of IDR. 5,000 per piece. I was immediately attracted to stop by and buy 1 fruit I thought,but who would have thought a kind mother offered me a very fantastic price, namely 4 pieces pineapple at a price of IDR. 10,000, this is very cheap, usually at that price I can only buy one pineapple. I was very happy and immediately went home and ate the pineapple. Now, because the stock of pineapple is still remaining, I took the initiative to process this pineapple into a different cake, namely pineapple ongol-ongol.

Pineapple Ongol-ongol

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Ongol-ongol pineapple is a traditional cake from Indonesia. The taste of pineapple that is presented with a blend of flavors from vermicelli and agar powder will evoke a different texture and taste from similar snacks with other snacks. At first I was hesitant to make this recipe, so I called my sister to ask for the exact recipe for this snack.

Ingredients

1 medium size pineapple
700 ml of water
300 grams tapioca flour
1 piece of corn vermicelli
1 pack of gelatin powder
250 grams of sugar
300 grams of grated coconut
Enough food coloring (optional)

Steps To Make

Starting to cook in a new way sometimes scares me for the success rate of getting a satisfying ending, but cooking is not just being able to, but having to be confident and confident in making the dish, whatever the result is the best we get today, and once in two Next time we will surely get extraordinary results. Well the point is don't be afraid to try, don't be afraid to start cooking for your family at home, prepare a frying pan and start cooking.

My first step will be to start soaking the corn vermicelli for about 20 minutes or until the vermicelli is really soft.

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Next I started peeling the pineapple, cleaned all the parts on the pineapple, then cut it into small pieces.

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After cutting all the pineapple, I puree the pineapple using a blender, puree as smooth as possible using water until the pineapple has a juice-like texture.

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Then, after mashing, transfer the pineapple juice to another larger container, then add the sugar and stir.

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Then, after the sugar has dissolved, add the agar-agar flour and a spoonful of salt.

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Then, after the all has dissolved, add the tapioca flour, then add the chopped vermicelli, and stir again until thickened.

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Now after all the ingredients have been included, prepare a baking sheet or mold, grease it a little with cooking oil, then put the cake batter into the pan.

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Then steam for about 45 minutes, using medium heat.

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Once cooked, store in the refrigerator for 1 hour then cut the cake according to taste or remove it from the mold.

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So before glazing with coconut, don't forget to steam the grated coconut for 5 minutes first, then coat the cake with grated coconut.

Results

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The cake is ready to be enjoyed, very soft and delicious, the combination of flavors from pineapple and vermicelli is really very tasty. The pineapple taste is very strong, especially with the grated coconut topping which adds a different impression to this cake.

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