Ondeh-Ondeh Lava Cake Recipe
The Ondeh-Ondeh Lava Cake is a delightful fusion of traditional Southeast Asian flavors with a modern twist that melts in your mouth. Imagine biting into a soft pandan-infused cake that bursts with luscious, warm palm sugar lava, perfectly complemented by the fragrant, slightly salty freshly grated coconut on top. This Ondeh-Ondeh Lava Cake captures the essence of the beloved classic ondeh-ondeh sweet while adding a luscious, molten center that takes every bite to a new level of indulgence. It’s a dessert that’s as pleasing to the eyes as it is to the palate, making it an absolute must-try for any lover of vibrant, tropical sweets.
Ingredients You’ll Need
Gathering these simple yet essential ingredients is the first step to creating Ondeh-Ondeh Lava Cake magic. Each component plays a crucial role—from the pandan extract providing that signature earthy sweetness and vibrant green hue, to the palm sugar that creates the irresistible molten center. Together, they balance texture, aroma, and flavor beautifully.
- Egg Yolks (2): Provide richness and help create a tender cake crumb.
- Cake Flour (45 g): Ensures a light, soft texture without heaviness.
- Pandan Extract (25 g): The soul of the cake, lending its unmistakable fragrance and green color.
- Milk Powder (10 g): Optional, adds a subtle creaminess to the batter.
- Corn Oil or Butter (25 g): Adds moisture and a gentle sheen to the cake.
- Egg Whites (2): Whipped to peaks for a fluffy, airy meringue that lifts the batter.
- Caster Sugar (20 g): Sweetens the meringue while stabilizing it.
- Lemon Juice or White Vinegar (0.25 tsp): Helps stabilize the egg whites for perfect volume.
- Palm Sugar (40 g): The molten core’s star, offering rich caramel notes.
- Water (100 g): Used to dissolve and cook the palm sugar filling.
- Corn Starch (5 g): Thickens the palm sugar mixture into a luscious lava.
- Pandan Leaf (1): Infuses a subtle, herbal aroma into the lava filling.
- Fresh Grated Coconut (30 g): Adds texture and authentic tropical flavor on top.
- Salt (0.5 tsp): Enhances the natural sweetness of the coconut topping.
How to Make Ondeh-Ondeh Lava Cake
Step 1: Prepare the Coconut Topping
Start by seasoning the fresh grated coconut with salt and lightly toasting it in a dry pan until fragrant. This step awakens the coconut’s natural oils and imparts a toasty flavor that perfectly contrasts the sweet cake. Once done, set it aside to cool before topping your cake later.
Step 2: Create the Lava Palm Sugar Filling
Simmer palm sugar with water and a fragrant pandan leaf until everything melts into a caramel-like syrup. In a separate cup, mix corn starch with a bit of water until smooth, then stir this into the palm sugar mixture to thicken it into that signature lava texture. Let it cool completely and store it in the fridge to firm up, making it easier to pipe into your cakes.
Step 3: Make the Pandan Batter
Whisk together pandan extract, corn oil, and egg yolks for a vibrant and silky base. Gradually sift in cake flour and milk powder (if using), folding gently until the batter is smooth and free of lumps. This ensures a tender but structured cake that holds the molten filling beautifully.
Step 4: Whip the Meringue
In a clean bowl, whisk egg whites with lemon juice or vinegar at high speed until frothy. Slowly add caster sugar in three parts, beating until stiff peaks form. This airy meringue is the secret to giving the cake lightness and height without heaviness.
Step 5: Incorporate Meringue into Batter
Gently fold the meringue into the pandan batter in batches to maintain the airiness. Be patient and use a spatula to mix carefully—this delicate balance ensures your Ondeh-Ondeh Lava Cake is cloud-like yet sturdy enough to hold the molten lava inside.
Step 6: Steam the Cake
Pour the batter evenly into small bowls, smoothing the surface with chopsticks or a spatula. Place them into a boiling steamer, leaving the lid slightly ajar to avoid water droplets on the cake. Steam over medium heat for about 20 minutes until the cakes are set but still springy.
Step 7: Fill with Lava and Garnish
Once cooled, carefully loosen the cakes with a spoon and remove them from the molds. Use a piping bag filled with chilled palm sugar lava to inject the molten goodness inside each cake until you reach your desired amount. Finally, crown them with the toasted grated coconut and a small piece of pandan leaf for that authentic look and extra aroma.
How to Serve Ondeh-Ondeh Lava Cake
Garnishes
Top the Ondeh-Ondeh Lava Cake with freshly toasted grated coconut and a small strip of pandan leaf. The coconut adds a charming texture contrast and mild saltiness, while the pandan leaf enhances the herbal notes, making the presentation irresistible and aromatic.
Side Dishes
This cake pairs wonderfully with a cup of jasmine tea or a light coconut milk-based beverage to complement its tropical flair. For a fancy touch, serve alongside fresh tropical fruits like mango or lychee to brighten every bite.
Creative Ways to Present
For special occasions, serve each Ondeh-Ondeh Lava Cake in a delicate glass bowl to showcase its molten center as it oozes out. Drizzle with extra palm sugar syrup or sprinkle edible flower petals on top for a truly outstanding dessert table centerpiece.
Make Ahead and Storage
Storing Leftovers
If you have any Ondeh-Ondeh Lava Cake left over, store them covered in the refrigerator for up to two days to keep the texture fresh. The cakes may firm up, but the lava center will stay wonderfully gooey once reheated gently.
Freezing
You can freeze the cakes before filling them with lava, wrapping each tightly in plastic wrap and placing in an airtight container. When ready to eat, thaw completely, steam lightly to warm through, and add the lava filling just before serving for the best texture:
Reheating
Reheat leftover cakes using a steamer for a few minutes to revive their soft, fluffy nature without drying them out. Avoid microwaving as it can change the texture of the cake and affect the molten lava consistency.
FAQs
What is pandan extract and where can I find it?
Pandan extract is a concentrated flavoring made from the leaves of the pandan plant, offering a unique, sweet herbal aroma common in Southeast Asian cuisine. You can find it in Asian grocery stores or online.
Can I substitute palm sugar with regular brown sugar?
While brown sugar can work in a pinch, palm sugar has a distinct caramel and smoky flavor that defines the authentic Ondeh-Ondeh Lava Cake experience. Using palm sugar is highly recommended for maximum taste.
Is steaming necessary, or can I bake the cake?
Steaming creates a moist, soft texture traditional in many Asian cakes. Baking will produce a different texture that’s drier, so for the true Ondeh-Ondeh Lava Cake feel, steaming is the way to go.
How do I know when the cake is done steaming?
The cakes are done when they are set but still springy to the touch. Insert a toothpick to check—it should come out mostly clean with a few moist crumbs.
Can I prepare the lava filling in advance?
Absolutely! In fact, preparing the lava filling ahead of time and chilling it helps it thicken and makes it easier to pipe into the cake later.
Final Thoughts
I genuinely hope you give the Ondeh-Ondeh Lava Cake a try because it’s one of those desserts that brings joy and surprise with every bite. The melding of fragrant pandan, luscious molten palm sugar, and toasted coconut creates a truly unforgettable flavor adventure. Once you make it, it might just become your favorite go-to for impressing guests or treating yourself on a cozy afternoon. Happy baking, and enjoy every delicious moment!
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Ondeh-Ondeh Lava Cake Recipe
- Total Time: 45 minutes
- Yield: 6 small cakes 1x
- Diet: Vegetarian
Description
Ondeh-Ondeh Lava Cake is a delightful steamed pandan-flavored treat inspired by the classic Southeast Asian ondeh-ondeh dessert. This cake features a soft, fluffy pandan-infused batter with a molten palm sugar lava center, topped with fragrant salted grated coconut. The unique combination of aromatic pandan, rich caramelized palm sugar, and savory coconut delivers an irresistible balance of sweet and salty flavors perfect for an afternoon snack or a festive dessert.
Ingredients
Pandan Batter
- 2 Egg Yolks (about 65g each)
- 45 g Cake Flour
- 25 g Pandan Extract
- 10 g Milk Powder (optional)
- 25 g Corn Oil or Cooking Oil or Butter
Meringue
- 2 Egg Whites
- 20 g Caster Sugar
- 0.25 tsp Lemon Juice or White Vinegar
Lava Palm Sugar Filling
- 40 g Palm Sugar
- 100 g Water
- 5 g Corn Starch
- 1 Pandan Leaf
Grated Coconut Topping
- 30 g Fresh Grated Coconut
- 0.5 tsp Salt
Instructions
- Prepare the Grated Coconut Topping: Add salt to the fresh grated coconut and dry-fry it in a pan over medium heat until fragrant. Transfer the toasted coconut to a bowl and let it cool completely for later use.
- Make the Palm Sugar Lava Filling: In a saucepan, combine palm sugar, water, and pandan leaf. Bring to a boil until the sugar completely dissolves. Mix corn starch with a little water to form a slurry, then stir it into the boiling palm sugar liquid. Cook until the mixture thickens, then remove from heat. Allow to cool, then refrigerate to set before using.
- Mix the Pandan Batter: In a bowl, whisk together pandan extract, corn oil, and egg yolks until well combined. Sift cake flour and milk powder into the mixture and gently fold until no dry lumps remain.
- Whip the Meringue: Ensure your mixing bowl is free from grease or moisture. Add egg whites and lemon juice (or white vinegar). Beat on high speed until frothy, then gradually add caster sugar in three portions, whipping until stiff peaks form.
- Incorporate Meringue into Batter: Gently fold the meringue into the pandan batter in stages, mixing carefully to keep the batter light and airy. Once fully combined, pour the batter into small molds and use chopsticks to evenly flatten the surface.
- Steam the Cake: Place the molds into a steamer with boiling water. Cover the steamer with the lid slightly ajar to allow some steam to escape, and steam on medium heat for 20 minutes. After steaming, turn off heat and wait for 2 minutes before removing the cakes.
- Unmold the Cakes: Use a small spoon to gently loosen the edges of the cake from the mold. Carefully remove the cakes and place them on a serving plate.
- Fill with Palm Sugar Lava: Transfer the chilled lava palm sugar filling into a piping bag. Insert the tip into each cake and gently pipe the filling into the center until filled to your preference.
- Final Touch and Serve: Sprinkle the toasted grated coconut on top of each cake. Garnish with a small piece of pandan leaf for decoration. Serve immediately to enjoy the molten palm sugar lava center at its best.
Notes
- Use fresh pandan extract for the best aroma and flavor.
- Ensure egg whites are whipped to stiff peaks for a light and fluffy cake texture.
- Steaming with the lid slightly open prevents water droplets from dripping onto the cakes.
- You can omit milk powder if dairy-free is preferred; it acts as a slight tenderizer.
- Store any leftover palm sugar lava in the refrigerator and warm slightly before piping.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Steaming
- Cuisine: Southeast Asian
Nutrition
- Serving Size: 1 small cake (approx. 80g)
- Calories: 180 kcal
- Sugar: 12 g
- Sodium: 90 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 80 mg
Keywords: Ondeh-Ondeh, Pandan Lava Cake, Steamed Cake, Palm Sugar, Southeast Asian Dessert, Molten Cake
