Serokadan customary village, Apuan, Susut, is not only famous for its natural and pristine potential. The area adjacent to Apuan village also has a cultural heritage in the form of Candri Manik Temple and a number of the other arts remaining to survive am
Ongol-ongol is one of the Balinese traditional snacks favored by local community. This snack is very easily found in the market and often included in the exhibition of traditional snacks. Even, this month the ongol-ongol snack is easily obtained in traditional food booth in the Bali Arts Festival (BAF). Its sweet and delicious flavor caused this snack to be often enjoyed with coffee and hot tea.
Preparation of this snack is very easy. One of the snack makers who participated in the BAF 2014 was Wayan Kerti. She said the ingredients used were very simple. “The ingredients in use consist of 125 grams of sago flour, 120 ml of water for the making of sago mixture, 230 ml of water, 180 grams of brown sugar or to taste, 100 grams of grated coconut and two or three pieces of screwpine leaf,” said the woman from Sangeh, Petang.
How to prepare the snack? According to Kerti, it was not complicated. “Firstly, dissolve the sago flour with water until the dough mixes well. Meanwhile, heat the water with brown sugar and screwpine leaf while stirring until the sugar dissolves and boils. Then, reduce the heat and please be added with sago flour having become a batter into the solution of brown sugar. Stir the mixture with low heat until getting thick. Then, pour into a flat container and wait until getting cooler. After that, be hardened and cut to taste,” she explained.
To serve it, added Kerti, would be more tasteful when using grated coconut. “Having been cut according to taste, sprinkle the grated coconut on the snacks. If you like sweet, please be added again with red sugar sauce. Now, the ongol-ongol snack is ready to eat!” she said. (BTN/ocha)
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