Pandan Ondeh-Ondeh in Coconut Milk Syrup

A delectable cool dessert in a combination of pandan glutinuous rice balls filled with melted palm sugar, served in lightly sweetened low-fat coconut milk 😋 Happy that Ayam brand has came up with a super light version of coconut milk, which not only make the preparation of the dessert a breeze, but also ease on the calorie count of this yummy dessert 😍

Serving: 3~4 persons

Pandan Glutinous Rice Ball

Ingredients

90g glutinous rice flour
10g tapioca starch/glutinous rice flour *
5g caster sugar

25g boiling water
25g pandan paste Details in Step 1

27~30g warm water ( to be added during kneading)

* tapioca starch gives a better chewy texture to the rice ball, but it is okay to replace by an equal amount of glutinous rice flour.

Coconut Milk Syrup

170g super light coconut milk

25g condensed milk

1/8 tsp low-sodium salt

Directions

1. Cut 15~17g of pandan leaves into thin strips before blending with 50g of water into a smooth paste.

Collect 25g of the pandan paste for use.

2. Mix glutinous rice flour, tapioca starch and caster sugar in a mixing bowl.

Dig a well in the center of the flour mixture, and pour about 25g of boiling water into it. Cover with a lid, and let it rest for about 5 minutes without stirring the mixture.

3. After the 5-minute wait, stir the mixture,

and pour the 25g of pandan mixture in. Stir to mix.

Gradually add the 27~30g of warm water into the mixture.

Once the mixture becomes crumbly, stop adding water, and knead those crumbs together into a dough.

Knead the dough and continue to add water slowly depending on the dough condition. Try not to keep the dough too wet, as the rice ball will become soggy after cooking.

The dough should become smooth and no crumb will fall off the dough during kneading. To test, take a small piece of dough and roll it into a ball. The ball should be smooth without any crack line.

Cover the dough with a lid, and let it rest for about 30 minutes.

4. While waiting, prepare the coconut milk syrup. Combine super light coconut milk, condensed milk,

and about 1/8 tsp of fine salt together in a tall cup.

Refrigerate the coconut milk syrup till needed,

5. Divide the dough into about 18 portions, each weighing about 10g.

Shape the dough into a shallow bowl.

Hold about 1g palm sugar granules in the dough,

wrap up the dough,

compress the dough ball using your palm to ensure no point of weakness can be found on the dough surface. This is to avoid the melted palm sugar from leaking out during cooking.

Roll the dough into a smooth ball.

Place the shaped rice balls on a plate without touching each other.

6. Start to boil some water in the pot before shaping the dough. So, when you finish shaping all the rice balls, the water should be boiling.

Drop the rice balls into the boiling water gently. Stir the water occasionally to avoid the rice balls from sticking to the base of the pot.

Cover the lid and let the content simmer. Do not let the water boil vigorously as the rice balls may rupture.

When the rice balls are cooked, they will float to the surface. Let them simmer for another 5 minutes, to ensure the palm sugar melts thoroughly.

Transfer the cooked rice balls to a bowl of ice water to cool down.

7. After the rice balls have completely cool down, serve them in cups

and pour the cold coconut milk syrup over. Enjoy 😋

Butter Marble Sponge Cupcake

A light butter sponge cupcake recipe that used only 10g unsalted butter to bake 6 small cupcakes. Added cocoa flavour in strips to enhance the aroma of these velvety cupcakes 😍😋

Yield: 6 cup cakes
Baking temperature: Bake at middle rack of a preheated oven set at 130℃ for 20 minutes. Progressively increase the temperature to 150℃ for 5 minutes, and 170℃ for 5 minutes. Turn off the oven and let the cupcakes stay in the oven for 5 minutes.

Ingredients

All ingredients in room temperature
Using 55g Omega 3&6 egg

2 egg whites
pinch of salt
45g caster sugar

2 egg yolks

60g top flour

25g milk
10g condensed milk
1/2 tsp vanilla extract

10g unsalted butter , melted

1 tsp cocoa powder
4~5g hot water

Directions

1. Combine milk, condensed milk and vanilla extract in a small cup. Thaw to room temperature.
Melt unsalted butter in a cup.
Mix cocoa powder with hot water into a smooth paste. Set aside.

2. In a dry, clean and oil-free mixing bowl, beat egg whites to frothy. Add in pinch of salt and part of the 45g of sugar. Continue to beat and gradually add in the remaining sugar, till the meringue reaches firm peak stage.

3. Beat in the egg yolks, one at a time.

Stop beating when there is no strip of meringue can be seen.

4. Sift and fold in 1/3 of the top flour.

Followed by 1/2 of the milk mixture from Step 1.

Continue to mix in the remaining top flour and milk mixture in alternate sequence. Combine into a smooth batter.

5. Transfer about 1/2 cup of batter to combine with the melted butter.

Pour back the butter-batter to combine with the remaining batter.

6. Transfer about 1/3 of the batter to combine with the cocoa paste from Step 1.

7. Pour the butter batter and cocoa batter in alternate sequence into the 6 paper cake cups.

Use a thin skewer to draw some patterns on the surface of the batter.

8. Transfer to a baking tray,

and bake at middle rack of a preheated oven set at 130℃ for 20 minutes.

Progressively increase the temperature to 150℃ for 5 minutes, and 170℃ for 5 minutes. Turn off the oven and let the cupcakes stay in the oven for 5 minutes.

9. Cool down over a wire rack.

Serve warm or cool 😋