Image... these feathery cottony soft pandan chiffon cupcakes are generously filled with oozing gula syrup syrup and light coconut cream! The feeling of enjoying these cupcakes is just like how an onde onde exploded in our mouth! It's heavenly!!!
Proudly presenting...
Cottony Soft Onde Onde Chiffon Cupcakes with Gula Melaka Syrup Light Coconut Cream Filling
Every cottony soft pandan cupcakes is "injected" generously with gula Melaka syrup and coconut cream.
I thought I could keep some of these cupcakes for my colleagues.
... but they were so irresistibly delicious and my husband and son ate all of them!!!
LOL!!!
Do you want to bake these cupcakes? Yes, I will share my recipe and also a video showing how I baked these cupcakes.
As you can see in my video, these cupcakes were baked on one of the summery days which is several months ago. Due to lack of time to write my blog, I'm sorry that I didn’t managed to share this highly recommended recipe promptly. However, it is always better to share it now than never...
Suddenly, I feel the urge to share my Onde Onde Cupcakes recipe... after I tasted these onde onde cakes (see the picture below) from Got Luck Cafe. I must say that this cafe is really nice because their cakes and ambiance represent a lot of our Singapore local flavours pretty well. And I know my Onde Onde Chiffon Cupcakes with Gula Melaka Syrup Light Coconut Cream Filling are equally nice as well... LOL!
The Onde Onde cakes, chocolate sponge cakes and pandan cupcakes that we had
in Got Luck Cafe in Singapore.
I'm sorry that I have not been sharing any recipes lately. After I ate these nice cakes in the above picture and had a wonderful day with my family, I became very sick with a viral infection and couldn't eat and enjoy much for the rest of my Singapore trip. *Sign* Sadly, I had to take a long time to recover from this upsetting trip.
Not to worry. I'm fit and good now! Good to bake more cakes again! ^-^
If you like my blog, recipes and video, please support me! Please LIKE, SHARE and FOLLOW me at either my Facebook at here or here or my Instagram @zoebakeforhappykids because every LIKE, SHARE and FOLLOW from you will motivate a busy working mother like me to share more recipes in the future Thank you!!!
Here's the recipe.
Makes 9 cupcakes
For the gula Melaka syrup:50g gula Melaka, roughly chopped
50g coconut milk, preferably the light one with 13% fat
1 pandan leaves, roughly shredded and knotted
On the day before the bake, place all gula Melaka syrup ingredients in a saucepan and cook over low heat until gula melaka is melted. Remove from heat. Discard the pandan leaves and allow the syrup to cool completely at room temperature. Then, chill syrup in the fridge for 2 hrs or until the syrup is thick and viscous.
For the coconut cream filling:200g coconut milk preferably fat reduced with 13% fat
8g all purpose flour
8g rice flour
1/4 tsp salt
1/2 tsp caster sugar
To make the coconut cream filling:
Start on the day before or at least 2 hrs earlier.
Combine half of the coconut milk, both flours, salt and sugar in a small saucepan. Cook mixture with low heat and constant stirring until thicken. Remove from heat and stir in the rest of the coconut milk. Allow mixture to cool to room temperature. Chill mixture in the fridge for at least 2-3 hrs or overnight to allow the mixture to thicken further.
To hydrate the desiccated coconut:1/8 tsp salt
1 tsp (5 ml) water
20g desiccated coconut
Dissolve salt in water, then sprinkle the salt water onto the desiccated coconut. Mix well. To hydrate: 1) steam with medium heat with occasional stirring for about 10 mins or until it is moist and fluffy Or 2) cover with cling wrap and microwave with low power for 20-30 secs, then stir. Repeat this cover, microwave and stirring step until the coconut is moist and fluffy. Cover with cling wrap and allow to coconut to sit and cool down completely before using it.
Note: Instead of using the desiccated coconut, you can use 20g freshly grated one if available and omit the hydration step.
For the pandan-milk extract:5 pandan leaves
60g milk, plus extra to top if required - IMPORTANT: Please do not use coconut milk!
Wash and snip pandan leaves into small pieces. Place into a processor and add milk. Process until well-blended and squeeze out all the liquid through a muslin cloth. The amount of pandan extract yielded should be about 65g. Top pandan extract to 65g with more milk if required.
For the pandan cupcakes:
For the egg white mixture:
105g egg whites - about 3 large but please use exact weight.40g caster sugar
For the egg yolk mixture:
45g egg yolks - about 3 large but please use exact weight.60g pandan-milk extract, see above
35g vegetable oil or liquid coconut oil (do not use melted coconut oil), preferably something neutral tasting
70g cake flour with 8% protein
1/8 tsp salt
Preheat oven to 170°C. If you are using individual paper baking cups, arrange them on a lined baking tray. Otherwise, you can line baking cups in a muffin pan.
For the egg white mixture:
Using an electric mixer with a whisk attachment, beat egg whites in lowest speed for at least 10 mins to stabilise the egg white mixture.While beating, proceed to mix the egg yolk mixture.
In a large mixing bowl, combine egg yolks, pandan-milk and oil. Use a hand whisk to mix until combined. Sift cake flour and salt into egg yolk mixture and use a hand whisk to mix until all are well-incorporated. Set aside.
Back to beating the egg white mixture:
Increase beating speed to the next higher speed. While beating, add sugar gradually. Increase beating speed to the next higher speed and continue to beat until stiff peaks form. The egg white mixture should be very smooth with tiny bubbles. Do not over-beat the mixture or use too high speed to beat the mixture.Fold egg white mixture into egg yolk mixture in 2-3 batches and do it very gently. When the mixture is well combined, fill batter into baking cups to about 3/4 full.
Bake them at 170°C for 25 mins at the middle rack. Note: It's ok if there are cracks on the surface of these cupcakes. These cupcakes are softer than those that have flawless surfaces! Allow cupcakes to cool in the pan or a tray for 10 mins. Remove and let cool completely on a wire rack.
To assemble:
Pipe adequate amount of coconut cream filling into cupcakes using a long narrow piping tip (like Wilton 230).Use a disposable syringe (you can buy this at any pharmacies) to suck the gula Melaka syrup into the syringe. Poke the syringe deep into the cupcakes at the cream-filled area and squeeze out about 5-6 ml of filling inside the cream.
Top the cupcakes with generous sprinkles of hydrated desiccated or freshly grated coconut. Serve immediately at room temperature.
These cupcakes are the best when they are consumed on the same day of bake but if you can't, the leftovers can be stored in an airtight container and in a fridge for the 1-2 days.
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