Ondeh-ondeh Cake

Each morsel comes punctuated with coconut frosting and intense sweetness from the pandan sponge. At the centre, coconut mousse mimics the oozing effect when biting into an ondeh-ondeh.

Serves 8 people Prep time 1 hour Cook time 10 minutes

pandan joconde sponge • 37g almond flour

• 23g flour

• 84g egg white

• 63g sugar

• 63g yolk

• 3g pandan extract

» Sift the almond flour and flour together.

» In a bowl, whisk the egg white while slowly adding in the sugar. Continue to whisk the egg white mixture until a firm peak is achieved.

» Add the egg yolk in the mixer, followed by the pandan extract.

» In the same bowl, fold in the flour mixture. Do not over mix it as it will break down the air you built up in your batter resulting in a very flat cake.

» Bake the cake at 220ºc for five minutes.

coconut sugar syrup • 1kg coconut sugar • 200ml water

• 10 pandan leaves » In a pot, bring all the ingredients to a boil. Once boiled, sieve and set aside the liquid.

coconut filling

• 300g fresh coconut

• 150ml fresh coconut milk • 300ml caramel coconut syrup

» Mix all ingredients together until well combined.

coconut mousse

• 300ml coconut cream

• 2 pieces of gelatin sheets • 250ml whipped cream

» In a pot, warm the coconut cream then add in the gelatin sheets and mix. Set aside to cool.

» Once cooled, fold in whipped cream.

» Place the coconut mousse into fridge until chilled.

caramel coconut frosting

• 750g butter

• 300ml coconut sugar syrup

» In a bowl, whisk the butter until soft and fluffy.

» In the same bowl, add coconut sugar syrup into the whisked butter and mix it.

pandan glaze

• 10g gelatin sheets • 75ml water

• 150g sugar • 150g glucose

• 90ml condensed milk • 150g white chocolate • 15g pandan extract

» Soak gelatin sheets in ice water until soft.

» In a pot, bring water and sugar to a boil. Then add in glucose and condensed milk.

» Sieve the condensed milk mixture and set aside the liquid. Add the softened gelatin sheets to the liquid.

» In a bowl, add in the liquid, white chocolate and pandan extract. Mix well. Set aside until assembly.

assembly

» Lay the pandan joconde sponge on the base of a baking tray.

» Place a layer of caramel coconut frosting on the pandan joconde sponge and spread evenly.

» Place another piece of pandan joconde sponge on top of the caramel coconut frosting.

» Place a layer of coconut mousse on the pandan joconde sponge and spread evenly.

» Place a piece of pandan joconde sponge on top of the coconut mousse.

» Repeat the above four steps until the last layer of caramel coconut frosting is left.

» Leave the cake in freezer until the cake is set.

» Once the cake is ready, warm the pandan glaze and pour it on top of the cake.

» Pop the cake into the fridge to set the glaze.

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