Durian Ondeh Ondeh Gula Melaka Cake

Durian Ondeh Ondeh Gula Melaka Cake☘ by Carol Lee

Gula Melaka Filling

  • 135gm gula melaka - chopped into small pieces
  • 75g water 
  • 1/2 cup fresh coconut - fry in pan on very low fire until dry
  • Pandan leaves - knotted
  1. boil gula melaka, water and pandan leaves, simmer until it thickens and sugar is dissolved 
  2. about 10 mins
  3. use a siever to sieve the sugar solution and leave to cool
  4. add in the desiccated coconut and mix well

Pandan Cake 

  • 300g cake flour
  • 1 1/2 tea spoon baking powder
  • 1/4 tea spoon sodium bicarbonate
  • A pinch of salt 
  • 100g castor sugar
  • 190g butter, room temp
  • 3 tea spoon pure pandan juice extracted from blended fresh Pandan leaves 
  • add 2 tea spoon Pandan paste if green color is not deep enough
  • 3 eggs 
  • 150ml fresh coconut milk
  1. Sieve flour, baking powder and salt together and set aside
  2. Preheat oven to 160C and line three 7" inch pan with parchment paper
  3. Beat butter and sugar until light and fluffy
  4. Add in eggs, one at a time, beating well after each addition
  5. Fold in flour mixture alternating with coconut milk and Pandan juice and mix gently until batter is well incorporated.
  6. Pour into cake pan and tap lightly on table top to remove air bubbles
  7. Bake at 160c for 18 mins or until skewer comes out clean
  8. Leave to cool before removing parchment paper
  9. Spread the durian filling in between the layers and top up with gula Melaka filling 
  10. Decorate with fresh coconut (steam the fresh coconut with a little salt for 5 mins.
  11. Chill cake for 2 hours before serving

Durian filling
  • 300gm fresh durian pulps
  • 100gm - non dairy whipped cream
  1. whisk the non - dairy whipped cream until firm (do not over whisk)
  2. gently fold in durian pulp into the whipped cream until evenly mixed
  3. chill in the fridge until ready to use


Fiona Lau

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1 comment :

PW said...

The combination sounds amazing!