Saucepans and Spices

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EGGLESS PANDAN CAKE (Onde-Onde Cake)

Shilpa Anand

INGREDIENTS FOR CAKE 

  • 5-6 pandan leaves, grind with 80 ml water and strain 

  • 180 ml coconut milk

  • 2 ½ cup cake flour (300 gms)

  • 2 tsp baking powder

  • ¼ tsp salt

  • 180 gms fine sugar. (3/4 cup + 2 tbsp)

  • 130 gms oil (½ cup + 1tbsp ) 

  • 1tsp pandan extract 

INGREDIENTS FOR COCONUT FILLING 

  • ¼ cup( 50 gms)coconut sugar dissolved in hot water

  • 50 gms of desiccated coconut (½ cup)

INSTRUCTIONS

  • Mix the thick  melted coconut sugar (can use microwave or stove to melt the sugar) with the desiccated coconut

  • Mix well 

  • That’s it , your filling is ready

INGREDIENTS FOR COCONUT CREAM FROSTING 

  • 200 gms coconut cream extract , chilled overnight (¾ cup+1 tbsp)in order to separate the cream from the liquid 

  • 240 gms whipping cream ( 1cup)

  • 30 gms ( 2-3 tbsp )icing sugar 

INSTRUCTIONS 

  • spoon out the thick coconut cream gently in a bowl( discard the liquid) 

  • Whisk the cream with electric beater for a min until volume increases

  • Chill it in fridge again for 1-2 hours until hardens ( thickens) slightly 

  • In another bowl add the whipping cream and sugar and whisk until stiff peaks form

  • Whisk the chilled coconut cream to stiff peak too 

  • Now fold the chilled and thickened  coconut cream to the whipping cream and combine well 

  • That’s it , your coconut cream is ready 

INGREDIENTS FOR COCONUT SUGAR SYRUP 

  • 2tbsp coconut sugar

  • 1 tbsp hot water 

INSTRUCTIONS

  • Mix well to form thickish liquid 

TOPPINGS for cake 

  • ¾ cup of desiccated coconut 

INSTRUCTIONS for cake 

  • Mix together the pandan juice and coconut milk. Keep aside 

  • Sift all the dry ingredients, flour, salt and baking powder. Keep aside

  • In a large mixing bowl add sugar , oil and pandan extract. Mix vigorously until combined

Add in the pandan coconut milk in small batches alternating with the dry ingredients 

  • Use a spatula to fold. Do not overmix

Transfer the batter to a greased  baking pan 

  • Bake in a preheated oven at 180c / 355f for 35-45 mins or until the inserted skewer comes out clean 

  • Cool cake completely before slicing 

  • Cut into 2 or 3 portions

Your cake is ready 

LETS PUT IT TOGETHER 

  • place bottom layer of cake on plate

  • Baste it with coconut sugar syrup

Add the coconut cream frosting

Spread well 

  • Add the coconut  filling

Add another layer of coconut cream 

  • Repeat for another layer 

  • Top off last layer with cream and smoothen the edges

  • Sprinkle desiccated coconut on top and along the sides 

  • Refrigerate at least 2 hours before serving