Ongol Corn Vermicelli Aren Sugar

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_{Palm sugar corn vermicelli is a very authentic traditional recipe, made with palm sugar and served with a generous topping of shredded coconut.}

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Hi vegan lovers, this time I will invite you to prepare one of the very simple recipes. Made with vermicelli and palm sugar, this dish is very unique. Chewy, sweet and also savory with a mixture of steamed grated coconut topping.

This dish is not very popular in my area, usually it is favored by parents. And children don't like it as much because of the natural brown-black color of the palm sugar. I am very happy to be able to prepare this at home, because my parents really like it. Moreover, the preparation process is quite easy with simple ingredients that you can easily find. Here are the preparation steps!

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Ingredients Used

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1 piece corn vermicelli
75 grams brown sugar
15 grams granulated sugar
250 ml coconut milk
75 grams tapioca flour
¼ teaspoon salt
¼ teaspoon vanilla powder
To taste grated coconut

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Cooking Procedure

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Use vermicelli that has been boiled first or vermicelli that is already soft. Prepare palm sugar, put it in a saucepan then add granulated sugar.

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Then add thick coconut milk, cook the palm sugar until it is maximally cooked.

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After the palm sugar is cooked, add the corn vermicelli and stir until evenly distributed then cook until the sauce shrinks.

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Cook until the corn noodles have shrunk and the coconut milk is reduced.

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If it is dry, let it cool down then add tapioca flour to all parts of the corn vermicelli. Put in a mold and steam for 20 minutes, don't forget the grated coconut is also steamed.

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Ongol-ongol corn vermicelli with palm sugar after it starts to warm up, take it out of the mold and then I cut it into pieces according to taste. Then I immediately sprinkle it with grated coconut, then if you want it sweeter you can add a little sugar.

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Result

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Taraa!!! Look at them they are perfect, all sweet savory and chewy as hell. Well ongol-ongol is indeed chewy and that is its specialty.

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There are various ongol-ongol that I have made in Sino, but this one is more different from the look to the taste. Maybe it's the distinctive flavor of palm sugar that makes it a little different. Everything is more natural and certainly more delicious, isn't it?

Now this snack itself is more suitable to be enjoyed in warm conditions, in my opinion it feels more chewy. And the flavor is more suitable, very good enjoyed with a serving of tea or hot coffee while relaxing. Or even in my area this is used as a bakulan to be enjoyed during the day.

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