Yeah.. finally, making this viral popular cake "Ondeh-Ondeh Cake" today. I made this cake for my elder son's birthday. Simply love the green and pandan flavour cake and gula Melaka buttercream. Hmm... Yum!!😋
终于，今天制作了这个网红流行蛋糕“ 椰糖香兰蛋糕”。今天是我大儿子的生日，我选择了做这个蛋糕给他。超喜欢这个绿色和香兰风味的蛋糕和马六甲椰糖奶油。不止闻到蛋糕香，蛋糕应该也是很美味吧！😉
Ondeh-Ondeh Cake/ Pandan Gula Melaka Cake 椰糖香兰蛋糕 (7" pan)
Ingredients:
100g Cake flour
1 tsp baking power
40g Sugar
1/4 tsp Salt
50g Vegetable Oil
40g coconut milk
30g pandan water
4 egg yolks
green food colouring(optional)
Meringue:
4 eggs white
50 g Sugar
1/2 tsp Cream of Tar Tar
Gula Melaka syrup :
1/2 cup (70g) Gula Melaka
1/2 cup (120 ml ) Water
1 tbsp Corn starch
Some pandan leaves
Pinch of Salt(optional)
Swiss Meringue Gula Melaka buttercream:
1/4 cup (60g) granulated sugar
1/4 cup(1) Egg white
125g Cold salted butter
2 tbsp Gula Melaka syrup
Decorate:
Hawaiian shredded Cococnut
Pandan leaves
To make the cake:
1. Cream egg yolks and sugar with a hand whisk. Then add in oil and coconut milk, stir well.
2. Add pandan water and green food colouring(optional), mix well.
3. Sift together cake flour and baking power and salt. Whisk till incorporated.
4. Beat egg whites with tar tar powder till foamy, add in sugar gradually and beat untill firm peak.
5. Add 1/3 portions of meringue into egg mixtures, mix well. Then fold in remaining meringue, mix well.
6. Pour into lined pan and used steamed bake method in a preheated oven at 160C for 45 minutes or until a skewer inserted in the middle comes out clean.
7. Remove pan from oven and cool.
To make Gula Melaka Caramel:
1. Put gula melaka, pandan leaves, corn starch and water into a saucepan and bring to a boil over medium heat until sugar has dissolved and mixture slightly thickens. Remove pandan leaves.
2. Remove caramel from heat and stir in salt(optional). Set caramel aside to cool and thicken.
To make Swiss Meringue Buttercream:
1. Mix sugar and egg whites in bowl. Cook over a double boiler until sugar is melted .
2. Make sure cook in medium heat and the water does not touch the bowl.
3.Once the sugar has melted, transfer to stand mixer and beat until the bowl is cool.
4. Add unsalted butter gradually at low to medium speed.
5. When reaching the right consistency, add 2tbps of gula Melaka syrup and beat.
6. Spread the Swiss Meringue cream on cake. Garnish with shredded coconut, then drizzle salted caramel over the top.
Happy Baking!
终于，今天制作了这个网红流行蛋糕“ 椰糖香兰蛋糕”。今天是我大儿子的生日，我选择了做这个蛋糕给他。超喜欢这个绿色和香兰风味的蛋糕和马六甲椰糖奶油。不止闻到蛋糕香，蛋糕应该也是很美味吧！😉
Ondeh-Ondeh Cake/ Pandan Gula Melaka Cake 椰糖香兰蛋糕 (7" pan)
Ingredients:
100g Cake flour
1 tsp baking power
40g Sugar
1/4 tsp Salt
50g Vegetable Oil
40g coconut milk
30g pandan water
4 egg yolks
green food colouring(optional)
Meringue:
4 eggs white
50 g Sugar
1/2 tsp Cream of Tar Tar
Gula Melaka syrup :
1/2 cup (70g) Gula Melaka
1/2 cup (120 ml ) Water
1 tbsp Corn starch
Some pandan leaves
Pinch of Salt(optional)
Swiss Meringue Gula Melaka buttercream:
1/4 cup (60g) granulated sugar
1/4 cup(1) Egg white
125g Cold salted butter
2 tbsp Gula Melaka syrup
Decorate:
Hawaiian shredded Cococnut
Pandan leaves
To make the cake:
1. Cream egg yolks and sugar with a hand whisk. Then add in oil and coconut milk, stir well.
2. Add pandan water and green food colouring(optional), mix well.
3. Sift together cake flour and baking power and salt. Whisk till incorporated.
4. Beat egg whites with tar tar powder till foamy, add in sugar gradually and beat untill firm peak.
5. Add 1/3 portions of meringue into egg mixtures, mix well. Then fold in remaining meringue, mix well.
6. Pour into lined pan and used steamed bake method in a preheated oven at 160C for 45 minutes or until a skewer inserted in the middle comes out clean.
7. Remove pan from oven and cool.
To make Gula Melaka Caramel:
1. Put gula melaka, pandan leaves, corn starch and water into a saucepan and bring to a boil over medium heat until sugar has dissolved and mixture slightly thickens. Remove pandan leaves.
2. Remove caramel from heat and stir in salt(optional). Set caramel aside to cool and thicken.
To make Swiss Meringue Buttercream:
1. Mix sugar and egg whites in bowl. Cook over a double boiler until sugar is melted .
2. Make sure cook in medium heat and the water does not touch the bowl.
3.Once the sugar has melted, transfer to stand mixer and beat until the bowl is cool.
4. Add unsalted butter gradually at low to medium speed.
5. When reaching the right consistency, add 2tbps of gula Melaka syrup and beat.
6. Spread the Swiss Meringue cream on cake. Garnish with shredded coconut, then drizzle salted caramel over the top.
Happy Baking!
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