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 coconut milk （椰浆） 2 tsp corn starch （玉米粉） 1 tbsp water 250ml dairy whipping cream （动物性鲜奶油） 3tbs Gula Melaka syrup
1/2 grated coconut (半粒白椰丝） 1/4 tsp salt （盐） 1 pandan leaf（班兰叶）
For instructions, please see video: Coconut Pandan Cake With Gula Melaka / Ondeh Ondeh Cake 班兰椰糖蛋糕
Tip no.1 - use a wisk as shown in stead of spatula...I used a spatula the second time making this cake and it didn't turn out as well. I think this method took out too much of the air.
Tip no.2 - another error I made...Don't use non-stick tins as the cake can't climb hence the sponge becomes dense and collapse.