Description
🚚 The Fastest Delivery Time : 2-day delivery.
🐝 Supplier / Place Of Origin：Indonesian Spices & halal Series
🌱 About the Producer / Supplier：
Indonesian cuisine is a collection of various regional culinary traditions that formed in the archipelagic nation of Indonesia. There are a wide variety of recipes and cuisines in part because Indonesia is composed of approximately 6,000 populated islands of the total 17,508 in the world's largest archipelago, with more than 1,300 ethnic groups.
There are many regional cuisines, often based upon indigenous culture with some foreign influences.
In 2023/2024, TasteAtlas rated Indonesian cuisine as the sixth best cuisine in the world. Indonesian cuisine is placed behind Italian, Japanese, Greek, Portuguese, and Chinese cuisines, making Indonesian the best-rated cuisine in Southeast Asia.
🛍 Product Information：
Ongol-ongol is one of Indonesia’s (especially West Java and Jakarta’s) most beloved traditional kue basah (wet cakes). The funny-sounding name perfectly describes its signature texture: super bouncy and jiggly, as if it’s “ongol-ongol-ing” in your mouth.
It’s made with just three main ingredients: tapioca starch, palm sugar (gula jawa), and a touch of pandan for aroma. The process is simple yet magical: palm sugar is melted into a thick, caramel-like syrup, then poured into tapioca flour and stirred frantically before being steamed in a mold. Once cooled, it becomes a glossy, semi-translucent, dark-brown jelly with incredible elasticity. Cut into cubes or diamonds, each piece is generously rolled in freshly grated coconut (lightly salted for contrast).
One bite delivers salted coconut fragrance on the outside, followed by a chewy, almost rubber-band-like bounce and a deep, smoky-sweet palm sugar flavor that lingers beautifully. Sold everywhere from traditional markets to street carts for just IDR 2,000–5,000 a piece, it’s the ultimate affordable afternoon treat—especially with hot tea or black coffee.
During Lebaran (Eid al-Fitr), every household makes mountains of ongol-ongol to share with guests, symbolizing the wish for a sweet and “bouncy” (resilient and joyful) life ahead. It’s humble, nostalgic, and irresistibly fun to eat.
Food safety
Authentic traditional Indonesian home-cooked meals are made fresh and eaten daily, with little or no use of processed, canned or pickled foods, meaning minimal preservatives and sodium content. Most of the ingredients are bought fresh from local traditional markets early in the morning, cooked in the late morning and mainly eaten at lunch. Leftovers are stored in cabinets or on the table covered with tudung saji (food covers made of woven bamboo to protect food from insects or other animals), all of which are heated at room temperature and eaten again at dinner. Traditionally, Indonesian dishes are rarely preserved for long periods of time, so most dishes are cooked and eaten on the same day. Some exceptions apply to dried, preserved and processed foods. For example, dried rendang is safe to eat for several days. Most homes have modern refrigeration technology.
Authentic traditional Indonesian home-cooked meals are made fresh and eaten daily, with little or no use of processed, canned or pickled foods, meaning minimal preservatives and sodium content. Most of the ingredients are bought fresh from local traditional markets early in the morning, cooked in the late morning and mainly eaten at lunch. Leftovers are stored in cabinets or on the table covered with tudung saji (food covers made of woven bamboo to protect food from insects or other animals), all of which are heated at room temperature and eaten again at dinner. Traditionally, Indonesian dishes are rarely preserved for long periods of time, so most dishes are cooked and eaten on the same day. Some exceptions apply to dried, preserved and processed foods. For example, dried rendang is safe to eat for several days. Most homes have modern refrigeration technology.
🥘 Commonly used dishes:
