Pandan Gula Melaka Cake

by Vivbakez
1 Cake
4 hr

This is my cake interpretation of ondeh ondeh, a traditional Indonesian dessert that consists of sweet pandan glutinous rice balls filled with palm sugar (gula melaka) and covered with grated coconut flakes. This cake has a pandan genoise sponge, with gula melaka caramel sauce and coconut marscapone cream. The outside is covered with Swiss meringue buttercream, but you can also double the amount of marscapone cream to frost the outside of the cake as well.

It's a pretty long recipe because there are many components, but you can spread out the process by making the pandan juice and gula melaka caramel sauce in advance. If you can't find fresh or frozen pandan leaves to make your own pandan juice, then you can substitute it for store-bought pandan extract.

Recipe details
  • 1  Cake
  • Prep time: 3 Hours Cook time: 1 Hours Total time: 4 hr
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Gula melaka caramel sauce
  • 70g gula melaka (palm sugar) chopped finely or grated
  • 30g coconut milk
  • 20ml water
  • Pinch of salt
Pandan juice
  • 5 pandan leaves cut into small pieces
  • 100 ml water
Pandan genoise cake
  • 4 medium sized eggs - separated to yolks and whites
  • 2/3 cup (130g) granulated sugar
  • 1 cup (130g) cake flour
  • 1/2 tsp salt
  • 2 tbsp (30g) vegetable oil
  • 40ml pandan juice (OR 40 ml milk and 1 tsp pandan extract)
Coconut Marscapone cream:
  • 40g coconut cream
  • 200g Marscapone cheese
  • 250ml heavy whipping cream
  • 30g powdered sugar
For the outer frosting
  • Double the marscapone coconut cream recipe and use to cover the cake OR use your favourite buttercream recipe
  • Desiccated coconut flakes (optional)
Gula melaka caramel sauce
Add all ingredients to a pot over medium-high heat
Once it reaches a boil, turn the heat down low so the sauce is at a simmer and stir till everything is dissolved.
Continue simmering for about 15-20 minutes until caramel sauce thickens.
Remove from pot and allow to cool down, then store in the fridge until using.
Pandan juice
Add pandan leaves and water to a small blender and blend until leaves are completed blended.
Pour contents into a sieve over a bowl. Push on the contents using a spoon or spatula to strain out as much liquid as possible into the bowl. This is your pandan juice. Keep refrigerated for up to 7 days.
Pandan genoise cake
Prepare a 15cm (~6 inch) tin lined with parchment paper or teflon sheet and preheat the oven to 150C (300F) fan-assisted.
Beat egg whites at high speed. Gradually add in the sugar, one third at a time. Once all the sugar has been added, reduce to low speed until soft peaks form.
Add egg yolks and whisk until combined.
Sift half of the cake flour and salt into the batter and whisk in. Once incorporated, add the remaining dry ingredients and whisk until just combined.
Mix the pandan juice and oil (warmed for 20 seconds) then pour into batter. Use a silicone spatula to combine. Fold slowly and gently. Always check the bottom of the bowl to make sure all ingredients are mixed.
Pour batter into cake tin. Tap the cake tin on the counter several times. Use a chopstick to remove bubbles. Tap a few more times.
Bake for 40 minutes.
Remove from oven and allow to cool for a few minutes, then remove the cake from the tin. Allow to cool fully before slicing cake into layers.
Coconut marscapone cream:
Using a stand mixer or electric mixer, whip heavy cream with powdered sugar until soft peaks form.
Add the marscapone cheese and coconut cream and whip until firm peaks form.
Cake assembly
Assemble cake with alternating layers of sponge, gula melaka caramel and coconut marscapone cream.
Cover outside of cake using coconut marscapone cream, or buttercream. To achieve the green layer of buttercream, add green food gel to some of the frosting and cover the bottom third of the cake. Pipe swirls on top using a 1M piping tip.
Add desiccated coconut flakes around the outside and on top of the cake.