Love ondeh-ondeh? Make a cake version with this recipe
1 18-cm Round Cake
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The traditional ondeh-ondeh that features green-coloured balls of glutinous rice balls filled with liquid palm sugar and coated in grated coconut, now comes in a cake version. An innovation of the classic ondeh-ondeh, this ondeh-ondeh cake will be a definite standout at any festive gathering. Perfect for Hari Raya too!


  • 55 g self-raising flour
  • 15 g cornflour
  • 1/4 tsp salt
  • 35 ml canola oil
  • 3 egg yolks
  • 42 ml water
  • 1 tsp pandan paste
  • Sugar syrup
  • Desiccated coconut, as needed


  • 3 egg whites
  • 1/4 tsp cream of tartar
  • 60 g castor sugar


  • 100 g freshly grated skinned coconut
  • 100 g palm sugar (Gula Melaka), chopped
  • 40 ml water
  • 2 pandan leaves, knotted
  • 280 ml fresh cream

Preheat oven to 170 C. Line two 18-cm round baking pans with parchment paper.


Sift self-raising flour and corn flour into a bowl. Add salt and set aside.


In another bowl, mix canola oil, egg yolks, water and pandan paste. Add flour mixture and mix well using a spatula. Set batter aside.


Prepare meringue. Using an electric mixer, whisk egg whites and cream of tartar in a clean mixing bowl until foamy. Gradually add sugar while whisking until soft peaks form.


Using a spatula, slowly fold half the meringue into batter, then fold in remaining half once incorporated.


Pour batter equally into lined baking pans. Bake for 20-25 mins or until a cake tester inserted into the centre of cakes comes out clean.


Remove cakes from pans and allow to cool on a wire rack. Slice cooled cakes horizontally in half. Set aside.


Prepare filling. Steam grated coconut for 10-15 mins.


In a saucepan, simmer palm sugar, water and pandan leaves for 10-15 mins. Set aside to cool.


In a clean mixing bowl, whisk fresh cream to soft peaks. Set aside.


To assemble cake, place a layer of cake on a tray. Using a pastry brush, dap top of cake with sugar syrup, then spread with some fresh cream. Sprinkle with steamed grated coconut and drizzle with palm sugar syrup. Repeat for another 2 layers.


Top with a final layer of cake, then cover whole cake with fresh cream. Coat with desiccated coconut.

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