Thursday, 1 November 2018

Steamed Pandan Ondeh Ondeh Cake 蒸香兰椰子蛋糕


This was my most complicated steamed cake, in terms of steps involved, up till then. But, it was worth the effort 👊✌ A moist pandan cake sandwiched with whipped cream and palm sugar flavoured grated coconut. Further topped with roasted golden desiccated coconut to enhance its flavour and appearance 😍 Although the cake might appear messy, the taste was yummy 😋



Yield: one 13 cm round cake

Whipped Cream

Ingredients
100g whipping cream
10g icing sugar


Directions
1. Keep the equipment for whipping the cream in the freezer for about 15 minutes.

2. Pour cold whipping cream into the cold tall cup and stands on an ice pack (optional).
Using this tall cup and the balloon whisk of an hand blender really need very short duration to get that small quantity of cream whipped up using the turbo speed. I think should be around 3~4 minutes.

3. Blend the whipping cream using the Turbo speed for about 30 seconds to reach soft peak.

Add in the icing sugar,

continue to beat at Turbo speed for about 5~10 seconds, or till the cream starts to thicken. Use the low speed dial, about Speed 1 to 2,  till the cream reaches firm peak.

4. Keep the cream in the fridge till needed.



Palm Sugar Coconut Filling

40g palm sugar flavoured grated coconut

For recipe, please click the link: Sweet Coconut Filling

1. Split the 40g of palm sugar coconut into 2 portions.
Prepare two flat layers of the palm sugar coconut by sandwiching it between two cling wraps or parchment papers. The dimension of the palm sugar coconut layer should be smaller than the diameter of the cake. Keep them in the freezer for about 30 minutes, or till needed.
I find this method make it easier to transfer the loose palm sugar coconut to the whipped cream later.

Steamed Pandan Sponge Cake

Ingredients
5~8g pandan leaf, cut
55g water

10g condensed milk
10g coconut/mild flavour vegetable oil

70g top flour

2 egg whites
50g fine sugar
2 egg yolks

Toppings
Whipped cream from above
20g dessicated coconut, roasted


Directions
1. Line a 14.5 cm round cake pan with parchment paper. Set aside.

2. Roast desiccated coconut in an preheated oven toaster at 150℃ for about 3 to 5 minutes, or till became aromatic and golden. Keep a close watch as the desiccated coconut brown easily. Set aside.

3. Blend pandan leaves with water using a powerful food processor till it becomes smooth.


Collect 55g of the blended pandan juice, without straining, for later use.

4. Mix pandan juice with condensed milk, and coconut oil in a cup. Set aside.

5. In a clean, dry and oil-free mixing bowl, beat egg whites till frothy. Add in the 50g fine sugars in 3 lots, continue to beat till reaching firm peak stage. Blend in the egg yolks, one at a time.

Stop beating when the yolks are well incorporate with the egg whites. Less than 15 seconds.The beaten egg is ideal if it can hold its shape for more than a minute.

6. Sieve in 1/3 of the top flour, and mix briefly.

Mix in 1/2 of the pandan mixture from Step 4, mix briefly.

Alternating between the remaining flour and pandan mixture, mix the batter till it becomes smooth.
Flour → pandan mixture →flour

7. Heat up about 100ml of water in an 18cm pot at medium-low temperature. Place a low steamer's rack in the pot.

Pour the batter into the prepared cake pan.

Bang the cake pan to level the cake batter.

8. Steam at medium-low heat for about 5 minutes. Lower the heating to low, and steam for about 15 minutes, or till an inserted cake tester draws out clean.

Begining

After 5 minutes into steaming

20 minutes into steaming


9. Drop the pan with the cake onto a kitchen towel thrice, before cooling down on the rack for about 5 minutes.

Lift up the cake from the pan, and let it cools down over a wire rack till it totally cools down/

10. Pull down the parchment paper,

and invert the cake.

Cut the cake across into three layers.

Spread cold whipped cream over the opposite faces of the cake layers.

Transfer the frozen palm sugar coconut layer over the whipped cream.

Stack the second cake layer over the first/bottom layer. Repeat the process for the other layer.


11. Spread whipped cream over the top face of the cake,

and sprinkle roasted desiccated coconut over it.


To prevent the loose roasted coconut from falling off easily during cutting, lightly compress it.

I keep the cake in the freezer for about 2 hours before cutting.

12. Enjoy the cake cool 😋




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