Ondeh Ondeh Chiffon Cake Recipe
Introduction
This Ondeh Ondeh Chiffon Cake is a delightful fusion of the traditional Malaysian and Singaporean dessert with a classic cake. Ondeh Ondeh is a traditional Asian dessert which is made from palm sugar, coconut and glutinous rice flour. The sweet, slightly chewy and fragrant Ondeh Ondeh is then sandwiched between layers of light and fluffy chiffon cake. The combination of flavours and textures makes this cake a delectable and delightful treat that is sure to bring a smile to everyone’s face!
Making this Ondeh Ondeh Chiffon Cake is surprisingly easy, and all you need is a few simple ingredients. This recipe uses a combination of pandan paste, coconut milk and glutinous rice flour to give the cake the wonderful aroma and flavour of Ondeh Ondeh. The coconut milk also helps to keep the cake moist and light while the chiffon cake provides the perfect spongy texture. With just a few simple steps, you can create this delicious cake in no time!
Ingredients
For the Chiffon Cake:
- 3 large eggs (separated)
- 1/2 cup sugar
- 1/2 cup vegetable oil
- 1/2 cup coconut milk
- 1/2 teaspoon pandan paste
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
For the Ondeh Ondeh Filling:
- 1/2 cup glutinous rice flour
- 1/2 cup coconut milk
- 1/2 cup palm sugar
- 1/4 cup grated coconut (optional)
- 1/4 teaspoon pandan paste
Instructions
Making the Chiffon Cake:
Preheat the oven to 350°F (180°C). Grease and line a 9-inch (23 cm) round cake tin with parchment paper.
In a large bowl, beat the egg whites until stiff peaks form. Gradually add the sugar and beat until the mixture is glossy. In a separate bowl, beat the egg yolks with the oil, coconut milk, pandan paste and vanilla extract until well combined.
In a third bowl, sift together the flour, baking powder and salt. Add this to the egg yolk mixture and stir until combined. Gently fold in the egg whites in two batches until just combined. Pour the batter into the prepared tin and bake for 30 minutes or until a skewer inserted into the centre of the cake comes out clean.
Remove the cake from the oven and allow to cool in the tin for 10 minutes before turning out onto a wire rack to cool completely.
Making the Ondeh Ondeh Filling:
In a medium bowl, mix together the glutinous rice flour, coconut milk, palm sugar, grated coconut and pandan paste until well combined. Place the mixture in a medium saucepan over medium heat and cook, stirring constantly, until the mixture thickens. Remove from heat and set aside to cool completely.
Assembling the Cake:
Slice the cooled chiffon cake horizontally into two even layers. Spread the Ondeh Ondeh filling over one of the layers and top with the remaining layer. Dust the top with icing sugar and serve.
Nutrition
Each serving of this Ondeh Ondeh Chiffon Cake contains about 240 calories, 11.5g of fat, 29g of carbohydrates, 3g of protein and 1.5g of fibre. It is also a source of vitamins and minerals such as iron, calcium and vitamin B12.
This cake is a great option for those looking for a healthier alternative to traditional cakes and desserts. It is low in fat, high in fibre and contains no added sugar. It is also a great option for those who are lactose intolerant as it does not contain any dairy products.
Conclusion
This Ondeh Ondeh Chiffon Cake is a delicious fusion of classic cake and traditional Asian dessert. With just a few simple ingredients, you can make this delightful cake in no time. The combination of flavours and textures makes this cake a delectable and delightful treat that is sure to bring a smile to everyone’s face!
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