Dessert Recipes

Ondeh-Ondeh Cake

April 30, 2022

Love ondeh-ondeh? Make a cake version with this recipe

Yield
1 18-cm Round Cake
Prep Time
30mins
Cook Time
25mins
Difficulty Level
2 / 5

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!

Ingredients

MERINGUE

FILLING

Steps

01.

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

02.

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

03.

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

04.

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.

05.

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

06.

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.

07.

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

08.

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

09.

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

10.

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

11.

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.

12.

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

Recipe and Photo: Marshall Cavendish