Ongol-ongol cake is one of the Balinese cakes commonly made by the Hindu community. By and large, this soft cake is in place of breakfast of farmers before heading to rice field. This cake can also alternatively serve as desserts after farmers conduct a mutual assistance of planting rice. The ongol-ongol cake is widely sold in traditional markets, pastry shops and supermarkets.
The ingredients in use are very simple where the main one is sago flour containing carbohydrates. At this moment, Bali is not a major producer of sago, but this kind of cake appropriate for morning diet can still be encountered. Aside from sago, the other ingredients required are grated coconut, brown sugar, granulated sugar, pandan leaves and salt.
In other regions of Indonesia, probably there are similar cakes to the ongol-ongol, but the local people of Bali make it as the way they prepare porridge. First of all, they are boiling water. While waiting for the water to boil, the sago flour is mixed with water and stirred until it blends finely. Add salt to taste and then filter it. After that, pour it into the boiling water.
To cook it, the sago flour should be stir thoroughly. Having formed porridge, pour it into a mold. The second process is to prepare sugar sauce. Mix a sufficient amount of brown sugar with granulated sugar and add some water and pandan leaf. Cook them until the sugar dissolves. Then, remove and filter it.
Furthermore, peel and grate the coconut flesh. To serve, the cooked and cool sago flour is cut into small pieces or to taste. Then, put the pieces of cake onto a piece of banana leaf neatly and then sprinkle with grated coconut and top them with sugar sauce. Now, it is ready to serve. (BTN/015)