“Ondeh-Ondeh” is a peranakan dessert that is very famous in South-East Asia, mainly Malaysia and here in Singapore. These treats are made from gluttonous rice four with water and Pandan leave extract to form a dough. The dough is then wrapped around palm sugar(Gula Melaka) pieces and boiled. To finish it off, Ondeh-Ondehs are rolled in shredded coconut before serving. The palm sugar that’s within the cute little Ondeh-Ondehs bursts in to your outh with every bite.
So my main inspiration for the recipe was to infuse the flavours from Ondeh-Ondehs which are Pandan, Palm Sugar and coconut in to a cake.
Gula Melaka swiss meringue buttercream
4 egg whites
200g gula meaka chpped up fine
100g whitesugar
450g unsalted butter
Pandan cake
8 eggs
200g plain flour
½ tsp bking powder
200g melted butter
6 tablespoon pandan extract
Pandan extract
10-12 pandan leaves
3-5 talespoons of water
Shredded/desiccated coconut for garnish
Method:
- Wash pandan leaves, cut them up in to small pieces and add them in to the blender with water and blend until it forms paste.
- Extract as much liquid as possible from the paste using a sieve.
- In a mixing bowl with a whisk attachment, beat eggs and sugar on high for about 10 minutes until ixture increases in volume.
- Add sifted flour, baking powder and pandan extract
- Bake at preheated oven of 160 degree celcius
Swiss meringue buttercream
- Add egg whites, white sugar and palm sugar in to a heatproof bowl over a ban marie.
- Stir constantly to dissolve sugar crystals then take off heat.
- Transfer contents in to mixer and ix on high with whisk attachment until stiff peaks and cooled
- Add in butter(cubed) one at a time making sure it has been fully .incorporated before adding more butter cubes.
- Frost cake and top with toasted shredded coconut
I hope you give this a try at home! It’s not too sweet for a cake and I really like it! Till next time, good luck!
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