Ondeh Ondeh Cupcakes (less sweet version)

I was craving for CS's ondeh ondeh cupcakes but unfortunately, both herself and I lost the recipe.

Based on some pointers from her and some research, I tried to replicate hers but still not quite there.

Pleasantly we did enjoy this version.

I am happy with the green hue that my homemade pandan extract gives. 100% natural.

Learning experience:

It is easy to put together, but I do not know why the shrinkage is so much though.  Perhaps next time I will fill it up to 90%.

We enjoyed the cake texture alot and hubby commented the nice fragrance while baking.

My friend L also gave a thumbs up for this.

Anyway, I will try another recipe since I have balance pandan extract.

Be generous with the gula syrup as the cake itself is not sweet.

I got 14 cupcakes from this recipe but I think 13 will be better.

What you need:

40g canola oil

20g coconut milk

35g pandan juice

70g top flour or cake flour

3 egg yolks (65g)

3 egg whites

50g sugar

Coconut cream

50g coconut cream

150g whipping cream

Gula Melaka syrup

80g cube gula Melaka

15g pandan water

Method:

Cupcake

Warm canola oil with coconut milk not more than 40°C.

Sift in the top flour and mix until smooth.

Whisk in the egg yolks until smooth.

In a clean bowl, whisk egg white until foamy. 

Slowly drizzle in the sugar and beat until stiff peak.

Fold 1/3 of the meringue into the yolk batter and mix well.

Pour into the remaining meringue and fold until fully combined.

Pour into 12 cupcake liner.

Bake at 150°C for 13 mins or until cooked.

Set aside to cool completely before frosting.

Coconut Cream

Whisk whipping cream until stiff peak.

Gently fold in the coconut cream.

Transfer to a piping bag.  Chill until use.

Gula Melaka Syrup

Chop up gula Melaka.

Add in pandan water and heat until the gula dissolved completely.  Cool.

Transfer to a piping bag.  Set aside.

Assembly

Make a cross on the cupcake.

Pipe into the middle section of the cross with coconut cream.  Create a dollop at the end.

Pipe the gula Melaka into the dollop of cream and sprinkle toasted desiccated coconut.

Drizzle gula Melaka on it.

Serve immediately or chill before serving.

Enjoy!