Try these fluffy, super fragrant Pandan Ondeh Ondeh Steamed Cupcakes. One is not enough!
Onde-Onde is one of the traditional kuih in Malaysia. Kuih is a term for Malaysian cakes or pastries made either from sweet potato or glutinous rice flour.
Pandan Ondeh-Ondeh (or Onde-onde) is a well-loved dessert that has evolved into many shapes and textures. You'll find many variations of this dessert, but at the end of the day, the secret ingredient is the humble PANDAN! Marry it with Coconut and Gula Melaka and you'll have the yummiest dessert to die for. The Pandan Ondeh-Ondeh is also known as Buah Melaka or Klepon in Indonesia.
This is such a popular dessert that we use its name as a verb! So we "ondeh-ondeh" everything! The original Kueh Ondeh Ondeh has now evolved into Ondeh Ondeh Cupcakes, Ondeh-Ondeh Cakes, Ondeh-Ondeh Cookies, Ondeh-Ondeh drinks and the list is endless!
Recipe for Pandan Ondeh-Ondeh Steamed Cupcakes
Ingredients for grated coconut:
100g desiccated coconut
Ingredients for batter:
2 eggs (weighs 56-58g each with shell, room temp.)
60g caster sugar
30g corn oil (or other vegetable oil)
80g cake flour
1 tsp baking powder
1 tspn @my.blue.tea. Pandan Powder
**Optional - 1-2 tiny drops green food colouring, more for deeper green
Ingredients for Filling:
100g shaved Gula Melaka (palm sugar)
130g heavy cream
1/4 tsp salt
Catherine has also made this Purple Sweet Potato Mochi bread and we thought it is just too good not to be shared. We will publish this recipe asap! There are just too many yummy recipes and not enough time to share them all at once!
For grated coconut, if using desiccated coconut use this method to rehydrate and soften it. Pour some hot water into desiccated coconut in a bowl and make sure the desiccated coconut is completely submerged. Mix well and leave it for 1 hour.
Use a sieve to drain the coconut mixture, press and squeeze using a rubber spatula to get rid of the excess water. Transfer to a bowl.
Bring the water to a boil in a steamer and lower heat to medium and steam the coconut mixture for 20 min. Set aside to cool.
For the filling, put the shaved Gula Melaka, heavy cream and salt into a pot. On low heat stir and make sure the mixture is completely dissolved. Once the mixture reaches a boiling point remove from the stove and set it aside to cool. Cover with cling wrap and refrigerate for 2 hours.
For the batter, in a clean mixing bowl, whisk eggs and caster sugar until it is completely combined. Add in the Pandan extract, adjust accordingly to your desired taste and colour.
Next, add in milk and oil and mix well. Follow by cake flour and baking powder. Whisk well till you get a smooth and lump free batter.
Prepare 8 well greased cups (I used tea cups - diameter 2.5 cm). Note: if you use bigger cups just adjust filling accordingly.
Use a piping bag or spoon to distribute the batter neatly into the cups.
Place the cups in the steamer and steam over medium heat for 10 min. You will know they are done when a toothpick inserted comes out clean.
Once cooked, gently remove the sponge cupcake from the mould and cool completely on wire rack.
Use a big size plastic straw to poke a hole in the middle of the cake. You can also carefully poke a bigger hole as the cake is quite firm in order to achieve a right balance between cake and filling.
Use a hand mixer and whisk the Gula Melaka mixture at medium speed till it has a soft stiff cream consistency.
Fill the Gula Melaka cream just right to the tip of the cupcake and top with the grated coconut.
How to eat Ondeh-Ondeh?
Be warned! These delightful little balls look beautifully innocent and enticing but they can be tricky to eat!
Take the Ondeh-Ondeh and pop the whole thing into your mouth! Yes! This is not the dish to be dainty with, because if you bite the ball in half, the Gula Melaka will ooze out and you'll get it all over you instead of in you!
These are wonderfully soft and squishy so it's a wonderful play of textures and flavours in the mouth. A real delight for the palate!
About Catherine the Great in baking
Thank you Catherine for another beautiful recipe! Catherine has been sharing a lot of recipes along with beautiful photos of her creations. She considers herself to be someone who loves baking and not so good a cook. Catherine works as a specialist psychologist during the week and enjoys baking over the weekend. She sees baking as an extremely healthy and healing activity as it helps calm the senses and restore the mind and spirit. Not to mention, it absolutely delights the stomach!
Catherine has contributed quite a few recipes containing our Superfood Powders and the most shared and viewed is her Blue Butterfly Mochi recipe , Pandan Ondeh Ondeh Tarts. These are two recipes you´d really want to sink your teeth into! Another beautiful recipe for you to try is her Durian and Pandan Crepe. She is clearly not shying away from fruits that have very strong flavours!
Follow Catherine on her Instagram for inspiration and ideas - https://www.instagram.com/catherine_cang/
All the beautiful Pandan Ondeh Ondeh in various shapes, textures and sizes including Pandan Latte with palm sugar and coconut milk. You have Pandan Ondeh Ondeh steamed cupcakes, Pandan Ondeh Ondeh tarts, Pandan Ondeh Ondeh Cakes and Pandan Ondeh Ondeh Swissroll.
Are you ready to Ondeh-Ondeh? Have fun with these Pandan Ondeh-Ondeh ideas!