Ongol-Ongol (16 portions)

Please note: Only eat 2 portions per serving!

For the preparation of 16 portions, mix 125 g sago flour together with 150 ml water. Set aside. Mix the remaining 225 ml water along with 150 g palm sugar in a saucepan. Add two pandan leaves and bring the mixture to the boil over a high heat. Add the solution of fl our. Reduce to a low heat and simmer uncovered for about 30 minutes, stirring from time to time until the mixture thickens. Remove from the heat and discard the pandan leaves. Set aside to cool sligthy. Pour into fl at square dishes and cool to let set. To serve, cut into small pieces (3 x 5 x 1 cm) and sprinkle with 150 g grated coconut (mixed with a tsp of salt).