Ondeh-Ondeh Cake (Gula Melaka Cake)

Pandan Sponge

110g butter

1 cup castor sugar

2 eggs 

Cream the butter & sugar but it will not get creamy because of the amount of sugar. Pour 1 egg at a time and continue whisking until it gets creamy.

1/2 cup coconut cream (I use Kara)

1/4 water

1 tablespoon pandan extract (or more depending on the colour of your paste)

1/4 tsp salt

In a measuring jug, mix the liquid items and add to the butter mixture alternating with the dry ingredients and whisk until well mixed.

11/2 cup flour (sifted)

1/2 tsp baking powder

Line 2 round 7 inches cake tins with grease proof paper. Pour the batter evenly and bake for 25 min on 180 degrees or until the sponge comes out clean from a skewer. Cool the sponge completely or what I did was bake the sponge 1 day before. Slice each sponge in half so that you get 4 layers of cake.

Gula Melaka Syrup

4 round blocks of Gula Melaka (chopped)

1/2 cup water

Boil the gula Melaka with water until completely dissolved and thickened. Set aside to cool.

Cream Cheese Frosting

250g cream cheese

200ml - 250 ml of Gula Melaka syrup 

Whisk the cream cheese until smooth and drizzle in the syrup bit by bit until you get the sweetness that you prefer. Set aside some syrup to drizzle over your sponge.

Toasted Coconut 

150g flaked coconut 

(I used Red Mill)

Toast in a pan over low heat until golden and cool.

And now once you have all the ingredients ready, it's time to assemble the cake.

Divide the frosting in 4 parts for all 4 layers. Place 1 piece of sponge on a plate, drizzle with Gula Melaka and spread 1 portion of frosting. Top with toasted coconuts.

Do all that on all 4 layers. I chose not to frost the side for a more rustic look. Keep refrigerated for at least an hour to set the frosting.

Happy trying!

Ondeh-Ondeh Pulut Hitam

Bored with the usual green & pink ondeh-ondeh?? Go Monochromatic and make these black ones! Gothic!!

Mix all the ingredients until it becomes a firm dough.

100g glutinous rice flour

50g black glutinous rice flour 

1/4 tsp salt

130-140ml warm coconut milk (I used Kara and mix with a wee bit water)

 

Gula Melaka

Sesame seeds 

Shredded coconut

Pandan leaves

Salt

Take a small portion and fill with chopped gula Melaka with sesame seeds.

Roll into balls

Boil a pot of water and slide in the balls 10 at a time so there more room for them to cook. It will float once cooked.

Roll the cooked balls in shredded coconut that's been steamed with pandan leaves and salt. 

Ondeh-Ondeh Kledek / Klepon / Sweet Potato Balls

I love these little balls that has many names !! The Indonesians call it Klepon, majority of Singaporeans and Malaysians call it Ondeh-Ondeh .. It is also called Buah Melaka ... I've seen many people make with just glutinous flour but this recipe calls for the real deal ... Sweet potatoes... 

2 sweet potatoes boiled

1 potato boiled 

You need 300g of mashed sweet potatoes / potatoes 

3-4 blocks of Gula Melaka (chopped)

4 pandan leaves blended with 100ml water and sieved. 

Pour 50 ml of pandan juice into the mashed potatoes 

Add also 50ml of coconut milk / cream

A pinch of salt

Then slowly add 150g of glutinous rice flour bit by bit or until you get the right consistency to make into balls 

The consistency should be soft and play-doh like :-)

Roll into balls and add chopped Gula Melaka 

Boil a pot of water with the balance 50ml of pandan juice . I love the extra fragrance it gives.

I divided my dough in half. I added a bit of green coloring to half the dough to make it more green. The pandan juice wasn't strong enough and I left another half with the yellow sweet potato colour. 

I find rolling the dough with gula melaka and then plonking the dough into the boiling water immediately gives the best result. Many times I made a whole plate and when I'm ready to boil them, the Gula Melaka has already seeped through ... So I stood in front of the stove and roll and plonk and much preferred the result ! The balls will float to the surface once throughly cooked. Steam some grated coconut with salt and pandan leaves and roll the Ondeh-Ondeh in it. 

300g mashed sweet potatoes / potato

150g glutinous rice flour

50g pandan juice

50g coconut milk / cream

A pinch of salt

Green colouring / green pandan essence for green Ondeh-Ondeh 

Boiling water

50g pandan juice

Grated coconut

Salt

Pandan leaves