Onde Onde Cake

Tuesday, 5 September 2017





It is my version of an Onde Onde cake. It is actually a Pandan Cake with Pandan Swiss Meringue Buttercream icing, coated with dried coconut flakes and layered inside with Gula Melaka filling.  My hubby said the cake perfectly mirrors the flavours of Onde Onde. 

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible.


Pandan Juice Recipe


Ingredients:

35 - 40 pandan leaves (screw-pined leaves)
500 - 700 ml boil water, room temperature

Method:

  1. Chop pandan leaves into chunks, pop in a food processor and add boil water. Blend till fine. 
  2. Place pandan leaves in a muslin bag and squeeze out the juice.  If you don’t have a muslin bag, just use your clean hand to squeeze out the juice through a sieve.  If you like your pandan juice to be more concentrate, leave the pandan juice in the fridge for one to two days. The chlorophyll will sink.
  3. Pour away the top layer. Use the concentrace pandan extract in the bottom.


Pandan Cotton Cake Recipe


Yield: Two 6" Inch Round Cakes 

Ingredients:

130g cake flour or all purposed flour
½ tsp double action baking powder
½ tsp salt

6 egg yolks
80g coconut oil or any vegetable oil 
50g fresh milk
50g pandan juice (screw-pine leaves juice), very thick and concentrated juice. Please refer above.

6 egg white
70g caster sugar
¼ tsp cream of tartar

Utensil : Two 6 inch round cake pan

Method:
  1. Preheat oven to 160C.
  2. Shift flour, salt and baking powder. Set aside.
  3. Combine fresh milk and pandan paste. Set aside.
  4. Heat corn oil in sauce pan over low heat until it bubbles, then add in the shifted flour mixture and mix well. Remove from heat and transfer to a mixing bowl. Then add in milk and pandan mixture, mix with spatula until all incorporated. Gradually add in the egg yolk, stirring with a spatula or hand whisk until smooth. Set aside.
  5. Using an electric mixer, whisk egg white until frothy before adding cream of tartar and continue to beat until foamy. Gradually add in sugar and whisk until firm peaks formed (firm peaks is between soft peaks and stiff peaks).
  6. Mix 1/3 of meringue with yolk batter with a spatula. Add another 1/3 portion and fold gently. 
  7. Then pour in balance of meringue. Fold gently using a spatula until well incorporated.
  8. Pour the batter into the 2 prepared round tin and tap tin lightly to remove air bubbles.
  9. Baked in water bath at 160C for 60 minutes.  After 1 hour, remove the water bath and continue baking for another 10 minutes.  The temperature and time duration are just as a guide.  Please adjust accordingly to your oven.
  10. Remove from the oven and drop the pan at a height of 10 cm onto a table top. This will prevent cake from sinking.
  11. Unmould as soon as you can. To remove the cake from the pan, run a thin-bladed knife around the inside of the pan and invert the cake on non-stick baking paper. Peel off baking paper from the base and re-invert onto a rack to cool.


Pandan Swiss Meringue Buttercream Recipe


Ingredients:

5 large egg whites
133g caster sugar
250g butter, room temperature
¼  tsp salt or to taste
4 – 5 tbsp pandan juice, very thick and concentrated juice

Method:
  1. Cut the butter into cubes. Set aside to room temperature.
  2. Combine egg white and sugar in a heat-proof bowl over a pot of simmering water. Make sure the base of the bowl is not touching the water. Whisk with hand whisk until the sugar is dissolved. Rub between your fingers to check if there is any unmelted sugar.
  3. Transfer the egg white mixture to a bowl of mixer. With Whisk attachment, beat over high speed until stiff peaks and the mixture has cooled to room temperature.
  4. Turn down the speed and add in the butter cube gradually then turn to high speed. Beat until the mixture comes together. At one stage, it will look as it is curdled.  But, keep beating and it will combine into a smooth buttercream.  You may change to Paddle attachment. But, I did not. 
  5. Once the buttercream become smooth, add in salt until well incorporated.  Please do not add all pandan juice at one time, start with 2 tablespoons first then slowly add in as you do not want your buttercream become too soft.
  6. Turn down the speed and add in pandan juice one tablespoon at a time. Scrap the bowl with spatula and beat until all well combined. I used 4 ½ tablespoon.  You are not required to use all pandan juice.


To Assemble Cake


Ingredients:

150g gula melaka, finely chopped
Dried coconut flakes (I used Hawaii Dried Coconut Flakes)

Tools:  Cake board, cake turntable, off-set spatula, icing smoother, piping bags, round tip nozzle and swirls nozzle.

Method: 
  1. Trim the cakes if necessary and cut the cakes horizontally into half.  Then place half on a cake board. Place the cake on turntable.  Spread a layer of Pandan Meringue Buttercream (PSMB) on top of the cake then sprinkle with gula melaka.  
  2. Spread a layer of PSMB on the bottom of second piece of cake, then stake on top. Continue the same on the rest of the layers. Crumb coat the entire cake and leave in the fridge for 10 minutes.
  3. Place PSMB in a piping bag fitted with a plain round tip.
  4. Remove cake from the fridge.  Pipe rings around the cake starting from the bottom till the top.
  5. Once finished piping, use an off-set spatula to smooth the top.  Then smooth the excess icing at side of the cake too.
  6. Even out the icing at the side with an icing smoother by placing the smoother lightly on the cake with bottom touching the turntable and spin the turntable around.  Repeat few times until the icing is smooth and even.
  7. Smooth the top again with the same off-set spatula until even.
  8. Sprinkle whole cake with coconut flakes and pipe swirls.



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