This onde onde cake is a pandan flavored cake filled with salted gula melaka caramel, coconut topping and then topped with gula melaka cream frosting. One bite and we’re in tropical heaven! 🥥🌴
INGREDIENTS
(A) For the pandan cake:
- 180 gram unsalted butter, softened
- 200 gram sugar
- 3 large eggs
- 300 gram cake flour
- 2 teaspoon baking powder
- 180 ml coconut milk
- 1/4 cup pandan juice (to make your own pandan juice, go to https://whattocooktoday.com/how-to-make-pandan-juice-and-pandan-extract.html)
- 1 teaspoon pandan paste (if available)
- 1/4 teaspoon salt
(B) For the Salted Gula Melaka Caramel:
- 200 gram palm sugar
- 60 ml pandan juice
- 2 fresh pandan leaves (knotted)
- 60 ml coconut milk
- 45 gram butter
- 1/4 teaspoon salt
(C) Coconut Topping;
- 1 1/2 cup desiccated coconut
- 1/3 cup salted gula Melaka caramel
(D) For the Gula Melaka cream frosting:
- 450 grams Philadelphia cheese, room temperature
- 1 1/4 cups powdered sugar
- 1/3 cup heavy whipping cream
- 1/4 cup of the salted gula melaka caramel
PREPARATIONS
Let’s make the pandan cake:
- Preheat the oven to 180C for 15 minutes.
- In a bowl, cream butter and sugar with a hand mixer, until pale and creamy. Beat eggs in one at a time and add the pandan juice and/or pandan paste. If you can’t find pandan paste you can omit it. The colour of the cake will be slightly pale without pandan paste, but does not affect the taste.
- In a separate bowl, sift together cake flour, baking power and salt. Then fold in ½ of flour mixture into the butter mixture. Next fold in ½ of the coconut milk, then another ½ of flour mixture, alternating until all ingredients are incorporated.
- Lined baking tin and bake for 35 to 45 minutes, or until a skewer inserted in the middle comes out clean.
- Remove cake from oven and cool.
While the cake is in the oven, let’s prepare the salted gula melaka caramel
6. In a saucepan, add gula melaka, pandan juice or knotted pandan leaves into a saucepan. Bring to a boil over medium heat until all the sugar has dissolved, about 2 minutes.
7. Remove pandan leaves, then turn heat down to low and stir in butter and coconut milk. Keep stirring and boiling until caramel has thickened. Remove caramel from heat and stir in salt. Set caramel aside to cool and thicken.
Let’s make the coconut topping
8. In a bowl, add desiccated coconut and the cup salted gula melaka caramel. Mix until combine. Set aside.
Now the frosting
9. In a medium bowl, add the Philadelphia cheese and beat until creamy, about 1 minute.
10. Beat in the powdered sugar, 1/4 cup at a time, beat until fluffy. Pour in whipping cream and salted gula melaka caramel and beat on medium speed for 1 minute. Cover with cling and chill for 30 minutes.
Lastly, let’s assemble the cake
11. Ensure that the cake has cool completely, slice the cake horizontally in 2 or 3 parts. I cut it in 3 parts.
12. Drizzle each layer of the cake with the salted caramel. Then pipe the frosting over the top of the cake and garnish generously with the coconut topping, repeat the same to the remaining layers.
Bon appétit!
If you’ve tried the recipe, don’t forget to tag us on instagram at #thespatulaandwok
The Spatula & Wok 