☘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
- boil gula melaka, water and pandan leaves, simmer until it thickens and sugar is dissolved
- about 10 mins
- use a siever to sieve the sugar solution and leave to cool
- 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
- Sieve flour, baking powder and salt together and set aside
- Preheat oven to 160C and line three 7" inch pan with parchment paper
- Beat butter and sugar until light and fluffy
- Add in eggs, one at a time, beating well after each addition
- Fold in flour mixture alternating with coconut milk and Pandan juice and mix gently until batter is well incorporated.
- Pour into cake pan and tap lightly on table top to remove air bubbles
- Bake at 160c for 18 mins or until skewer comes out clean
- Leave to cool before removing parchment paper
- Spread the durian filling in between the layers and top up with gula Melaka filling
- Decorate with fresh coconut (steam the fresh coconut with a little salt for 5 mins.
- Chill cake for 2 hours before serving
Durian filling
- 300gm fresh durian pulps
- 100gm - non dairy whipped cream
- whisk the non - dairy whipped cream until firm (do not over whisk)
- gently fold in durian pulp into the whipped cream until evenly mixed
- chill in the fridge until ready to use
ENJOY!! HAPPY BAKING!! ☘☘
