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Onde-onde Gula Melaka Cake

12 slices
Intermediate
15
Recipe Created by Oriental Cuisine
Recipe Ingredients
How to Prepare
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Recipe Ingredients

For Sponge Cake (A)
150 gDr. Oetker Nona Self-Raising Flour
1 tspDr. Oetker Nona Baking Powder
¼ tspSalt
130 gCastor Sugar
5Eggs (Large)
40 mlCoconut Milk (Thick)
40 mlPure Pandan Juice (from 4 pcs pandan leaves + 40 ml water)
1 tbspOvalett
For Sponge Cake (B)
1 tspDr. Oetker Nona Green Colour
1 tspDr. Oetker Nona Pandan Emulco
80 gButter (melted)
For Gula Melaka Syrup
160 gGula Melaka
150 mlWater
2Pandan Leaves (knotted)
1 tbspDr. Oetker Nona Corn Starch
For Gula Melaka Cream Cheese Frosting
250 gCream Cheese
200 mlGula Melaka Syrup
60 gIcing Sugar
12 gGelatine (+45ml water)
300 gNon Dairy Sweetened Whipping Cream (whipped)

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Picture - Dr. Oetker Nona Self-Raising Flour
Picture - Dr. Oetker Nona Baking Powder
Picture - Dr. Oetker Nona Green Colour
Picture - Dr. Oetker Nona Pandan Emulco
Picture - Dr. Oetker Nona Corn Starch
1

Place all ingredients for gula Melaka syrup to boil and set aside.

2

For sponge cake, preheat oven to 175˚C. Line two 8 inches round cake pans.

3

Cream all cake ingredients A with an electric mixer until batter is thick and creamy. Add in ingredients B, mix well then pour the batter into 2 cake pans.

4

Bake for 25-30minutes and until skewer inserted comes out clean, set aside to cool. Cut each cake horizontally into 2 pieces.

5

For gula Melaka cream cheese frosting, melt the gelatin in a double boiler. Beat cream cheese with the gula melaka syrup, icing sugar and hot gelatin till creamy.

6

Fold in whipped non-dairy whipping cream, mix till well incorporated.

7

Place 1 slice of cake onto a cake tray, spread a layer of gula Melaka syrup, followed by a layer of cream cheese frosting.

8

Repeat till 4th layer of cake, cover the cake with cream cheese frosting and refrigerate. Serve chilled.