Ondeh Ondeh Butter Cake
Ondeh Ondeh Butter Cake
Ingredients
For the Cake
- 225 g butter, softened
- 120 g white sugar
- 3 eggs, 60g each
- 5 ml vanilla essence
- 2 teaspoons pandan extract, approximate, adjust to preference
- 80 ml coconut milk, room temperature
- 180 g plain / all-purpose flour
- 5 g baking powder
For the Gula Melaka Swirl
- 120 g gula melaka
- 60 ml coconut milk
- 1 teaspoon cornstarch
- 5 ml water
- 1 pinch salt
For Garnish (Optional)
- 1/4 cup shredded coconut, as needed
Instructions
- 1
Preheat your oven to 160°C (325°F). Lightly grease and flour a 7-inch or 8-inch round baking tray, or line with parchment paper.
⏱️ 5 min•🌡️ 160
- 2
Prepare the Gula Melaka Swirl: In a small saucepan, combine the 120g gula melaka, 60ml coconut milk, and a pinch of salt. Heat over low heat, stirring occasionally, until the gula melaka is completely dissolved.
⏱️ 5 min
- 3
In a separate small bowl, mix the 1 teaspoon cornstarch with 5ml water to create a smooth slurry. Pour this slurry into the dissolved gula melaka mixture in the saucepan. Increase the heat to medium-low and cook, stirring continuously, until the mixture bubbles and thickens into a syrup. This should take a few minutes. Once thickened, reduce the heat to the lowest setting to keep the syrup lukewarm and prevent it from hardening too quickly. Set aside.
⏱️ 5 min
- 4
In a large mixing bowl, cream together the 225g softened butter and 120g white sugar using an electric mixer until the mixture is light and fluffy.
⏱️ 5 min
- 5
Add the 3 eggs one at a time to the butter and sugar mixture, whisking well after each addition until fully incorporated. Then, mix in the 2 teaspoons of pandan extract (adjust to your preference) and 5ml vanilla essence, followed by the 80ml room temperature coconut milk. Mix until just combined.
⏱️ 5 min
- 6
Sift the 180g plain / all-purpose flour and 5g baking powder into the wet ingredients. Gently whisk or fold until the batter is just combined. Be careful not to overmix, as this can lead to a tough cake.
⏱️ 5 min
- 7
Pour half of the cake batter into the prepared baking tray. Dollop half of the prepared gula melaka swirl mixture over this layer of batter. Using a knife or skewer, gently swirl the gula melaka into the batter to create a marbled effect.
⏱️ 3 min
- 8
Carefully pour the remaining cake batter over the first layer. Dollop the remaining gula melaka swirl mixture (reserving a small amount for brushing later) over the top and swirl it in as before.
⏱️ 2 min
- 9
Bake in the preheated oven for 52-55 minutes, or until the cake is nicely golden brown and a wooden skewer inserted into the center comes out clean.
⏱️ 55 min•🌡️ 160
- 10
Once baked, remove the cake from the oven and let it cool in the pan for about 10-15 minutes before carefully unmoulding it onto a wire rack to cool completely.
⏱️ 15 min
- 11
Once the cake has cooled completely, brush the top with the small amount of reserved gula melaka syrup. Generously coat the top and sides of the cake with shredded coconut, if desired.
⏱️ 5 min
- 12
Slice and enjoy your Ondeh Ondeh Butter Cake!
Kitchen Tools
Nutrition Facts (per serving)
Ondeh Ondeh Butter Cake
For the Cake
- 225 g butter, softened
- 120 g white sugar
- 3 eggs, 60g each
- 5 ml vanilla essence
- 2 teaspoons pandan extract, approximate, adjust to preference
- 80 ml coconut milk, room temperature
- 180 g plain / all-purpose flour
- 5 g baking powder
For the Gula Melaka Swirl
- 120 g gula melaka
- 60 ml coconut milk
- 1 teaspoon cornstarch
- 5 ml water
- 1 pinch salt
For Garnish (Optional)
- 1/4 cup shredded coconut, as needed
Instructions
- 1
Preheat your oven to 160°C (325°F). Lightly grease and flour a 7-inch or 8-inch round baking tray, or line with parchment paper.
⏱️ 5 min•🌡️ 160 - 2
Prepare the Gula Melaka Swirl: In a small saucepan, combine the 120g gula melaka, 60ml coconut milk, and a pinch of salt. Heat over low heat, stirring occasionally, until the gula melaka is completely dissolved.
⏱️ 5 min - 3
In a separate small bowl, mix the 1 teaspoon cornstarch with 5ml water to create a smooth slurry. Pour this slurry into the dissolved gula melaka mixture in the saucepan. Increase the heat to medium-low and cook, stirring continuously, until the mixture bubbles and thickens into a syrup. This should take a few minutes. Once thickened, reduce the heat to the lowest setting to keep the syrup lukewarm and prevent it from hardening too quickly. Set aside.
⏱️ 5 min - 4
In a large mixing bowl, cream together the 225g softened butter and 120g white sugar using an electric mixer until the mixture is light and fluffy.
⏱️ 5 min - 5
Add the 3 eggs one at a time to the butter and sugar mixture, whisking well after each addition until fully incorporated. Then, mix in the 2 teaspoons of pandan extract (adjust to your preference) and 5ml vanilla essence, followed by the 80ml room temperature coconut milk. Mix until just combined.
⏱️ 5 min - 6
Sift the 180g plain / all-purpose flour and 5g baking powder into the wet ingredients. Gently whisk or fold until the batter is just combined. Be careful not to overmix, as this can lead to a tough cake.
⏱️ 5 min - 7
Pour half of the cake batter into the prepared baking tray. Dollop half of the prepared gula melaka swirl mixture over this layer of batter. Using a knife or skewer, gently swirl the gula melaka into the batter to create a marbled effect.
⏱️ 3 min - 8
Carefully pour the remaining cake batter over the first layer. Dollop the remaining gula melaka swirl mixture (reserving a small amount for brushing later) over the top and swirl it in as before.
⏱️ 2 min - 9
Bake in the preheated oven for 52-55 minutes, or until the cake is nicely golden brown and a wooden skewer inserted into the center comes out clean.
⏱️ 55 min•🌡️ 160 - 10
Once baked, remove the cake from the oven and let it cool in the pan for about 10-15 minutes before carefully unmoulding it onto a wire rack to cool completely.
⏱️ 15 min - 11
Once the cake has cooled completely, brush the top with the small amount of reserved gula melaka syrup. Generously coat the top and sides of the cake with shredded coconut, if desired.
⏱️ 5 min - 12
Slice and enjoy your Ondeh Ondeh Butter Cake!