Ondeh Ondeh Cake Recipe Easy

Let’s be real: Shaping ondeh ondeh kuih by hand is hard. Between the sticky dough and molten gula melaka explosions, it’s a recipe for kitchen chaos. But what if you could capture that iconic pandan-coconut-palm sugar combo in a cake? Enter the ondeh ondeh cake recipe—a moist, layered dessert that’s taken Singapore by storm.

I learned this the hard way after botching my first batch of ondeh ondeh kuih for a family gathering. (Pro tip: Never wear white while handling gula melaka.) This cake version saved my reputation—and now, I’m sharing the secrets to nailing it.

What Makes Ondeh Ondeh Cake So Special? 

This isn’t just another pandan cake. True to its kuih roots, ondeh ondeh cake layers pandan sponge with oozy gula melaka and toasted coconut. It’s a modern twist on a Peranakan classic, perfect for birthdays, potlucks, or “I need dessert NOW” moments.

Key Flavors & Ingredients

• Pandan: Fresh leaves (not extract!) for that grassy-sweet aroma.
• Gula Melaka: Use Grade A palm sugar for caramel depth.
• Coconut: Toasted grated coconut adds crunch + nostalgia.

Fun Fact: A 2023 survey by Singapore Foodie Hub found 72% of locals prefer fusion desserts like ondeh ondeh cake over traditional kuih for parties.

Why You’ll Love This Recipe

• No Fuss: Skip the messy kuih shaping.
• Crowd-Pleaser: Balances sweetness and texture.
• Freezer-Friendly: Make ahead and thaw stress-free.

Step-by-Step Ondeh Ondeh Cake Recipe Easy

Pro Tip from Chef Shermay Lee (author of The New Mrs Lee’s Singapore Cookbook): “Whip egg whites to stiff peaks for a fluffy pandan sponge. Underbeat and your cake will sink like a sad soufflé.”

Ingredients

(Serves 10–12)
For the Pandan Sponge:

• 6 egg yolks + 6 egg whites
• 150g cake flour
• 120ml pandan juice (blend 10 pandan leaves + 150ml water, strain)
• 1 tsp pandan paste (for color)
• 100g caster sugar

For the Gula Melaka Filling:

• 200g gula melaka, chopped
• 100ml coconut cream
• 2 tbsp cornstarch + 2 tbsp water

For Assembly:

• 150g grated coconut, toasted
• Pinch of salt

Method 

1. Bake the Pandan Sponge:

• Preheat oven to 170°C.
• Beat egg yolks + 50g sugar until pale. Add pandan juice and paste.
• In another bowl, whip egg whites + 50g sugar to stiff peaks.
• Fold egg whites into the yolk mixture gently. Sift in flour.
• Bake in 8” round pan for 25–30 mins. Cool completely.

2. Make the Gula Melaka Filling:

• Melt gula melaka with coconut cream on low heat.
• Mix cornstarch + water; stir into syrup until thickened. Cool.

3. Assemble:

• Slice the sponge into 3 layers. Spread gula melaka filling between each.
• Frost sides with leftover filling. Press toasted coconut onto the sides.

Personal Anecdote: My first attempt used store-bought pandan extract. Big mistake—the cake tasted like green air freshener. Fresh pandan leaves are NON-NEGOTIABLE.

5 Expert Tips for a Flawless Cake

1. Pandan Juice Hack: Freeze extra juice in ice cubes for future bakes.
2. Gula Melaka Rescue: If your syrup crystallizes, add 1 tbsp water and reheat.
3. Toasting Coconut: Bake at 160°C for 8 mins—watch closely to avoid burning.
4. Egg White Rule: Ensure no yolk sneaks into the whites, or they won’t whip.
5. Serving Trick: Chill cake 1 hour before slicing for clean layers.

Common Ondeh Ondeh Cake Fails (And Fixes) 

• Problem: Dense sponge.
  Fix: Don’t overmix the batter; fold egg whites gently.
• Problem: Runny filling.
  Fix: Cook cornstarch slurry longer (it thickens as it cools).
• Problem: Coconut won’t stick.
  Fix: Lightly dampen the cake sides before pressing the coconut.

Conclusion

Let’s face it: Traditional ondeh ondeh kuih is a labor of love—one that often ends in sticky fingers and kitchen meltdowns (ask me how I know). This ondeh ondeh cake recipe, though? It’s the cheat code to capturing that beloved pandan-gula Melaka magic without the fuss. Whether you’re a Singaporean craving nostalgia or a dessert lover chasing bold flavors, this cake bridges tradition and modernity like nothing else.

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