~Onde Onde Cake~ (Less Sweet Version)

~Onde Onde Cake 🎂 ~
Baked this Southeast Asian Delight Cake for my hubby’s birthday last weekend. This cake is derived from a popular Nyonya/Malay kuih; the Onde Onde which is a popular household kind of kuih/ dessert where it can be easily made at home.
I made a less sweet version of it as the cake is often eaten with salted caramel made from palm sugar (Gula Melaka).
❤️❤️
#cake
#dessert
#birthdaycake
#ondeondecake

Ingredients:
1) Pandan Chiffon Cake
Cake Batter
•egg yolks - 4
•brown sugar - 10g
•pink salt - 1/2 tsp
•vegetable oil - 3 tbs
•concentrated pandan juice - 4tbs
•coconut cream - 20g
•cake flour - 70g
•cornstarch - 15g
•baking powder - 1/2 tsp

Meringue
•egg whites - 4 (chilled)
•cream of tartar - 1/4 tsp
•brown sugar - 50g

( stainless steel 6” round pan)
*bake @ 140°C for 50 mins then
increase temp to 150°C for 10
mins.

2) Coconut Fillings in Gula Melaka
•Gula Melaka (palm sugar) - 70g
(chopped)
•water - 3 tbs
•pandan leave - 1
(cut into small pcs)
•freshly grated coconut - 120g
•pink salt - 1/4 + 1/4 tsp

3) Gula Melaka Salted Caramel
•Gula Melaka (chopped)- 55g
•water - 3 tbs
•pandan leave - 1 (knotted)
•pink salt - 1/2 tsp
•coconut cream - 40g
•cornstarch - 2 tsp
•water - 1 tbs
*Dissolve cornstarch with water
to thicken sauce.

4) Whipped Cream Frosting
•heavy cream - 500ml
•Gula Melaka salted caramel-2 tbs
•icing sugar - 3 tbs
•unflavoured gelatine powder-1tsp
•water (room temp) - 2 tbs
*Dissolve gelatine powder with water & microwave for 10 seconds.
*using gelatine powder is to
stabilise the cream for easier
piping & frosting.

Topping
*I used desiccated coconut to decorate cake.

Tips on this cake:
a) do not oil or flour the cake
pan as this is chiffon cake.
b) do not over beat cake batter.
c) use well chilled heavy cream/
whipping cream, mixing bowl
and balloon whisk.
d) wrap mixing bowl with ice bags
while whisking cream.

Thank you for watching and Happy Baking.
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