How to Make a Bonggolan

By: Nabila Ika Hikmatul Farochah

A specialty of Gresik, East Java, made from a mixture of fish and flour (usually starch or tapioca), it has a chewy texture and savory flavor. This snack is oval-shaped, resembling a tree trunk, and its name derives from the Javanese word “bonggol.” Bonggolan can be enjoyed fresh,steamed, or fried for a crispier texture.

To make a bonggolan you need to prepare the following ingredients :
– sea fish
– food flavouring
– water
– salt
– banana leaves
– tapioca flour
– garlic
– red chili
– eggs
– ground pepper

Following are the steps for making bonggolan:
1. separate the sea fish meat from the bones
2. chop the fish with ice cubes until soft
3. grind the garlic and red chilies
4. Add salt, ground pepper, stock powder, ground spices, and fish mixture in a container
5. mix the dough until smooth
6. add eggs
7. Add tapioca flour, then knead until the dough becomes smooth
8. add water if needed
9. Once the dough is smooth, divide it into several parts.
10. roll the dough into a long oval shape like lontong
11. Place it on the banana leaf then roll it again
12. Put the dough wrapped in banana leaves into the steamer pan
13. steam the dough for 15 minutes
14. remove the lump from the pan
15. cool for 5 minutes, at room emperature
16. slice chunks into chunks according to taste
17. You can serve the steamed bonggolan straight away, or fry them first.