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.
Recipe and Photo: Marshall Cavendish