Thursday, 2 August 2018

Ondeh Ondeh Cupcakes

Ondeh Ondeh Cupcakes

Hello Ladies and Gentlemen. How's your last weekend been?
I'm feeling very upset yesterday and I do not know why... so I push myself to do some exercise and kind of keep my mind off things.

You know how they say exercise can keep your mind off things right? Yeah. 

So here's my recipe of Ondeh Ondeh Cupcakes.

''Onde-onde is a traditional green-coloured balls of rice cake filled with liquid palm sugar and coated in grated coconut.'' 

So originally, Ondeh Ondeh looks like this. When you bite in it, a burst of melted palm sugar spurts into your mouth. It's love and hate.

And some very smart people modify the recipe into a cake! Genius isn't it? 
So the phrase ''now you can have your cake and eat it'' fits perfectly into this. 

Or maybe not so.

I really have A WHOLE LOT of recipes in my bake list. GOD when am I going to finish them all.

Ondeh Ondeh Cupcakes

Pandan Sponge (adapted from here )

6 eggs yolks (about 60gm)
70g corn oil
100g plain flour
Pinch of salt
50g pandan juice (i change to pandan paste using about 1 tbsp pandan paste and 48 grams of water and mix together)
50g coconut milk
6 eggs whites
100g sugar

Put oil in a saucepan and heat on low fire until just simmering. Remove and immediately add the flour and stir with a whisk until smooth.
Immediately add in coconut milk and pandan juice and stir to combine. At this stage the batter will become thick and lumpy.
Add in egg yolks and whisk with hand whisk until batter is smooth and runny again. Set aside.
In another clean bowl, beat the egg whites until foamy then gradually add sugar in 3 batches to beat until firm peaks form.
Add meringue into the yolk batter in 3 batches and use the hand whisk to mix until combined. Add the next 2 portion in batch and whisk again till all are combined and no more yolk batter can be seen. do not overmix. As long as you there are no white streaks it is ready.

Pour into prepared pan and bake in water bath at 190C for 15 minutes before lowering to 145C for another 40 minutes until the cake bounces back when you lightly press the top. Each ovens differ so it depends on yours. 
Mine also took another 35 minutes to finish baking. 

Pandan Gula Melaka Filling

150g gula Melaka  - chopped into small pieces
80ml water
Pandan leaves 
200grams cup fresh coconut 
Pinch of salt

Fry dessicated coconut on low heat with salt until fry. Set aside.
Boil gula melaka, water and pandan leaves. On low heat, simmer mixture until it thickens and sugar is dissolved - about 10 mins - Set aside to cool and add in. Add in desiccated coconut and mix well. Store in air tight container and keep in fridge.

Pandan Swiss Meringue Buttercream


5 large egg whites
130g caster sugar
250g unsalted butter, room temperature
¼  tsp salt or to taste

4 – 5 tbsp pandan juice, very thick and concentrated juice or 1/2 tbsp of pandan paste.

Cut butter into cubes and set aside to room temperature.
Combine egg white and sugar in heat-proof bowl over a pot of simmering water. I use my mixer bowl. Once water boil, place bowl over simmering water, making sure bowl doesn't touch the water. 
Using a hand whisk, whisk until the sugar is dissolved about 3 to 5 minutes. Rub between your fingers to check if there is any unmelted sugar and the mixture should be warm.

Immediately transfer egg white mixture to a bowl of mixer. Using whisk attachment, beat over high speed until stiff peaks and the mixture has cooled to room temperature. It takes about 5 minutes. 

Gradually turn down the speed and add in the butter cube gradually. Turn to high speed and beat until the mixture comes together. It will look as it is curdled. Keep beating and it will combine into a smooth buttercream. 
Add in salt until well incorporated.  

Add in pandan paste and mix together. 
If using pandan juice, do not add all pandan juice all at once. Start with 2 tablespoons first then slowly add in as you do not want your buttercream become too soft. Scrap the bowl with spatula and beat until all well combined.

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