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The highly coveted ONDEH ONDEH cake!

Here is one of the most sought after cakes amongst Malaysians and Singaporeans in recent years.  In my earlier posts, I attempted at making the Ondeh Ondeh Cupcake  and it turned out pretty good.  Then I saw an Ondeh Ondeh cake my friend made, it looked so moist and needless to say, I asked for the recipe!! :D As expected from the photos, this cake is so better than the cupcake version.  It is more moist compared to the cupcake and I do love the palm sugar cream filling that really completes the panda sponge. Ingredients for cake : 3 tbsp corn oil (玉米油) 4 tbsp pandan juice (班兰汁) 1 tbsp (15 g) caster sugar (细砂糖) 60g (1/2 cup) plain flour(普通面粉) 2 tbsp corn starch(玉米粉) 3 egg yolks (蛋黄) 3 egg whites (蛋白) 55g (1/4 cup) caster sugar (细砂糖) Filling (馅料): 65g palm sugar / gula Melaka(椰糖) 1/4 tsp salt (盐) 3 tbsp water(水) 2 pandan leaves (班兰叶) 1/2 grated coconut (半粒白椰丝) Gula Melaka syrup (椰糖糖浆): 65g palm sugar / gula Melaka(椰糖) 3 tbsp water(水) 1 pandan leaf, knotted (1片班兰叶,打结) 2 tbsp cocon

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