CAKES - Chiffon Cakes
Onde Onde Cake (Whipped Cream)
November 27, 2023
| Recipe by Bake with Paws
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I baked and shared an Onde Onde Cake using Swiss Meringue Butter Cream four years ago and it become one of the most pupular posts in my blog. Lately, I have been trying a variation using whipped cream and grated coconut. Here is the recipe that I have settled on after a few attempts.
The feedback that I have received from people who had tried both version seems to come down to personal preference. Some prefer this version and some prefer it with the Swiss Meringue Butter Cream. My family enjoy both versions. We can never go wrong with a combination of Pandan, Coconut and Gula Melaka.
Whipped Cream Version:
Pros - The cake is lighter taste and less work needed on preparing the whipped cream, so it can be put together very quickly.
Cons - However, you can't assemble the cake too early. You'll need to prepare it on the same day to keep the freshness of the cream and coconut.
Swiss Meringue Butter Cream:
Pros - You can prepare it a few days in advance as long as it is kept in the fridge.
Cons - The cake has heavier taste (that some may prefer) and more work is needed to preparing the Swiss Meringue Butter cream.
If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible. Do tag me on Instagram @Bakewithpaws if you attempt on this recipe.
How To Make Onde Onde Cake
Yields: 6" Round Cake
INGREDIENTS:
Pandan Chiffon Cake:
Gula Melaka Coconut Filling:
150g grated coconut
85g gula melaka (palm sugar)
60g water
2 pandan leaves, tied a knot
Pinch of salt
Gula Melaka Syrup:
100g gula melaka, crushed or chopped
2 pandan leaves, tied a knot
50g water
Pinch of salt
Coconut Coating:
200g fresh grated coconut, white part only
2 pandan leaves, tied a knot
Salt to taste
Whipped Cream Frosting:
500 ml/gm whipping cream
3 Tbsp (30g) icing sugar
Pinch of salt
Cake board, cake turntable, non-slip mat, icing spatulas, cake icing smoother.
METHOD:
- Pandan Chiffon Cake:
- Bake two 6" round cake. Please click here for the recipe
- Gula Melaka Coconut Filing:
- Combine palm sugar, water and pandan leaves in a sauce pan. Boil till sugar dissolved.
- Discard the pandan leaves. Sieve the syrup to remove any impurities if needed.
- Add in grated coconut and salt. Stir well.
- Cook over low medium heat till the coconut is cooked and until turn slightly dry but still moist. Stir constantly to prevent burning.
- Dish out and set aside to cool.
- Gula Melaka Syrup:
- Combine gula melaka, pandan leave and water in a saucepan.
- Boil over low medium heat until all the sugar has melted and reduce slightly.
- Remove from heat, discard the pandan leaves and strain.
- Keep aside to cool completely before using. The syrup will thicken as it cools.
- Coconut Coating:
- In a steamer tray, mix the grated coconut with salt evenly and add in pandan leave. Steam for about 5 minutes. Set aside to cool before using.
- Whipped Cream Frosting:
- Chill the mixing bowl and whisk attachments in the freezer for 10 minutes.
- Pour the whipping cream into the chilled mixing bowl. Place the mixing bowl inside a bowl ice water.
- Whisk the heavy cream until soft peaks. Add in icing sugar and continue whisk until firm/stiff peaks.
- Please do not over beat as the milk and butter will be separated. Use the whipped cream immediately or place in the refrigerator while getting preparation to assemble the cake.
- Assemble The Cake:
- Cut the dome top off and slice the cakes horizontally into half. You will get 4 slices of cakes.
- Place the cake board on a turntable. Spread some whipped cream on the cake board. Place a layer of cake on top. Spread a layer of whipped cream on top of the cake, spread some gula melaka coconut filling on top and drizzle some gula melaka syrup on top of the cooconut filling. Take another slice of the cake and spread a layer of whipped cream then stake the second layer of cake on top, repeat until finish all the slices of cake.
- Cover the cake with whipped cream using icing spatula.
- Coat the entire cake with steamed grated coconut. Store the cake in the fridge. It is best to consume the cake in within 2 - 3 days.
Preparation
Assemble The Cake
LOOKS AMAZING!
ReplyDeleteThank you for inviting Bake with Paws :)
DeleteRecipe for 2 cakes?
ReplyDeleteHi, thank you for your interest in this recipe. This recipe is for one cake onde onde cake, 4 layers cake as shown on the above pictures and diagram.
DeleteMerry Christmas and Happy New Year :)
May I know if we can't get the fresh coconut, what can we substitute. Aust only have dessicated coconut sadly😕
ReplyDeleteHi, thank you for your interest in this recipe. You can use desiccated coconut instead. But, please add more water when cooking the Gula Melaka Coconut filling. I do not know the water amount, you just have to estimate.
DeleteCheers and happy baking!
Hi the gula Melaka syrup is for what? Is not stated here
ReplyDeleteHi there,
DeleteThank you for your interest in this recipe and clarification. It is to drizzle on top of the coconut filling when assembling the cake. I have edited on the above.
Please watch the video in my Instagram Reels:
https://www.instagram.com/p/C0JqRsjJBWy/
Sorry for the confusion.
Cheers :)