Ongol Ongol

"I'm a dessert lover who is bad at making dessert, but I can make this fairly simple pan-cooked lightly sweetened mung bean flour cake with dessicated coconut. Dark brown in color is from the palm sugar. It's bouncy, slightly chewy...kinda weird to describe it in words. We call it ongol ongol in indonesian. My childhood favorite food . .and yes I think I over abused the dried hydrangea in my photos this should be the last sight"