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
Scale
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
