Ondeh Ondeh Gula Melaka Pandan Layer Cake

Jenny Lim

Marina Lee

Ondeh Ondeh Gula Melaka Pandan Layer Cake ☘ (By Marina Lee)

Ingredient A

Pandan Gula Melaka Filling

a. 150g gula Melaka - chopped into small pieces

b. 80ml water

c. Pandan leaves - knotted

d. ½ cup fresh coconut - fry in pan on very low fire until dry

note: Boil gula melaka, water and pandan leaves, simmer until it thickens and sugar is dissolved - about 10 mins - Set aside to cool and add in d. desiccated coconut and mix well

Ingredient B

1 cup whipping cream

20gm custard sugard

Whipped till firm peaks

Pandan Sponge cake fm Jeannie Tay Blog (adapted from Neo Sook Bee’s recipe)

Ingredients:-

6 eggs yolks (about 60gm)

70g corn oil

100g plain flour

Pinch of salt

50g pandan juice

50g coconut milk

6 eggs whites

100g sugar

Line the base of a 7″ round pan. Do not grease the sides.

subheading: Method:

1. Put oil in a saucepan and heat on low fire until just simmering. If you have a thermometer it should read 70C. Remove and immediately add the flour and stir with a whisk until smooth.

2. Add in the coconut milk and pandan juice and stir to combine. At this stage the batter will become thick and lumpy.

3. Add in egg yolks and whisk with hand whisk until batter is smooth and runny again. Set aside.

4. Beat the egg whites until foamy then gradually add sugar to beat until firm peaks form.

5. Add ⅓ of the meringue into the yolk batter and using the hand whisk to mix until combined. Add the next ⅓ portion and whisk again. Finally, add the last portion, whisk briefly before switching to spatula to scoop the batter from bottom and fold up on to the batter to make sure all are combined and no more yolk batter can be seen.

6. Pour into prepared pan and bake in water bath at 190C for 15 minutes before lowering to 145C for another hour or until the cake bounces back when you lightly press the top.

7. Remove from oven and leave it for a couple of minutes before unmoulding

8. Slice cake into 3 layers (I only slice 2 layers), spread whipping cream (which has been whipped stiff) in between the layers and top up with gula Melaka filling - (I used a piping bag for less hassle)

10. Decorate with fresh coconut (I steamed the fresh coconut with a little salt for 5 mins.

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