Malaysians should be familiar with Ondeh-Ondeh, right? In this issue, I will make it into a cake, a small Ondeh-Ondeh cake with lava palm sugar filling. Pandan sponge cake is delicious with grated coconut and lava palm sugar. The sweetness has the salty taste of grated coconut, and the taste is very close to the Ondeh-Ondeh. If you are a big fan of Ondeh-Ondeh, then you should try this simple and easy dessert recipe.
I have shared the detailed method of steamed pandan sponge cake before, and there are other flavors of steamed cake. Have banana steamed cake, purple sweet potato steamed cake and tips as well, friends who are interested can check it out. The main point of this issue is to share production concepts and use old recipes to create new desserts. This time I used pandan extract to make the cake base. The color will be greener and the taste will be more fragrant. The cake base is the same as before, except that the portion is reduced and the mold is replaced with a small glass bowl.
The ingredients added this time is salted coconut shreds and lava palm sugar coconut. Adding some salt when frying the grated coconut will make it taste more Lemak flavor, and it can also neutralize the sweetness of the palm sugar so that it will have a richer taste when paired with it. When cooking the lava palm sugar, remember to pour the corn starch batter and stir well, otherwise it will clump.
If you like the Ondeh-Ondeh lava cake recipe we shared, welcome to share it with your relatives and friends~ Have a nice day!
Ondeh-Ondeh Lava Cake
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- Small Bowls
- 2 Egg Yolks 1 egg with a shell about 65g
- 45 g Cake Flour
- 25 g Pandan Extract
- 10 g Milk Powder can be omitted
- 25 g Corn Oil/Cooking Oil/Butter
- 2 Egg White
- 20 g Caster Sugar
- 0.25 tsp Lemon Juice/White Vinegar
Lava Palm Sugar Filling
- 40 g Palm Sugar
- 100 g Water
- 5 g Corn Starch
- 1 Pandan Leaf
Grated Coconut Topping
- 30 g Fresh Grated Coconut
- 0.5 tsp Salt
- Add some salt to the shredded coconut and fry until fragrant in a dry pan. Put it in a bowl and let it cool for later use.
- Cook the palm sugar until boiled and melted with water and pandan leaves, add a little water to the corn starch and mix well, then pour it into the palm sugar water and mix well. Put it in a bowl and let it cool before putting it in the refrigerator for later use.
- Add pandan extract, corn oil, and egg yolk to a bowl and mix well.
- Add the sifted cake flour and milk powder to the egg yolk bowl, and mix until there is no dry powder.
- Put the egg whites into a large bowl free of oil and water, and add lemon juice or white vinegar.
- Beat the egg whites at high speed with a whisk until the egg whites appear coarsely foamed, then add caster sugar in 3 portions to beat the egg whites until stiff peak.
- Scoop the meringue into the egg yolk batter and mix evenly.
- Pour the evenly mixed batter into a small bowl and use chopsticks to flatten the batter.
- Put it into the boiling steamer. Close the lid of the pot diagonally to leave a gap, steam on medium heat for 20 minutes, turn off the heat and wait for 2 minutes before taking it out.
- Use a small spoon to gently push along the mold and then pull it out of the mold.
- Put the iced lava palm sugar into the piping bag, then insert it into the cake and press until it is full or as much as you like.
- Spread the grated coconut, cut a small piece of pandan leaf, and insert the cake for decoration. The cute Ondeh Ondeh cake is complete!
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