Onde Onde Cake | 香兰椰糖椰丝蛋糕

Onde Onde Cake | 香兰椰糖椰丝蛋糕

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▷How to extract pandan essence | 如何提取香兰精 :    • How To Extract Pandan Essence | 如何提取香兰精  
▷Pandan Chiffon Cake | 香兰戚风蛋糕 :    • Видео  


▷Ingredient 配方
Coconut filling 椰子馅
70g gula melaka/palm sugar 70克椰糖
2tbsp water 2汤匙水
120g shredded coconut 120克椰丝
A pinch of salt 一小撮盐

Coconut flavored cream 椰子味奶油
150ml whipping cream 150毫升淡奶油
70g icing sugar 70克糖粉
1tbsp coconut powder 1汤匙椰粉
75ml packet coconut milk 75毫升包装椰奶

Topping 配料
150g shredded coconut mix with a pinch of salt and steam for 5 mins. Can also use Hawaiian shredded coconut (no need to steam)
150 克椰丝与少许盐混合,蒸5分钟。 也可以用夏威夷椰丝(不用蒸）

6 inch pandan chiffon cake slice into 3 slices, about 2cm thick.
6寸香兰戚风蛋糕切成3片约2cm厚。

Cook the coconut filling till no more water in the sauce pan, do not over cook the filling till too dry
把椰子馅煮到锅里没有水了,不要把馅煮得太干

Chill the cake for at least 4 hrs before serve
上菜前将蛋糕冷却至少4小时

Use pure gula melaka for better taste. Pure gula melaka is soft when you cut it as there is no sugar crystal and the taste shouldn't be too sweet and with a sourish note.
使用纯马六甲椰糖以获得更好的口感。 纯马六甲椰糖切开时是软的，因为没有糖结晶，味道不应该太甜而带有点酸味。

If you feel troublesome to make, please feel free to PM me through Fb for ordering within Klang Valley
如果您觉得制作麻烦，请随时通过Facebook PM我在巴生谷内订购


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#Palm Sugar
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