-
For Tarts:
- 1 Cup or 225g of Unsalted Butter, Softened at Room Temperature
- 2 and 3/4 Cup or 330g of All-Purpose / Plain Flour
- 3 Tablespoon or 30g of Cornstarch / Cornflour
- 1/3 Cup or 65g of Granulated White Sugar
- 1 Large Egg, weighing approx 60g (Can substitute with 2 egg yolks)
- 1/4 Tsp or 1.4g of Table Salt
- 2 Tspn to 1 Tablespoon or 10ml to 15ml of Pandan Extract / Flavour
-
For Filling (Might need to explore, depending on how much Filling you use, if you want to be safer, make x1.5 or x2):
- 1 and 1/4 Cup or 150g of Desiccated Coconut
- 2 Tablespoon or 30ml of Coconut Milk (Optional, but must if you are using dried coconut and not fresh)
- 1/2 Cup or 100g of Gula Melaka (Also known as Coconut Sugar or Palm Sugar)
- 1/4 Cup or 50ml of Water
-
For Egg Wash:
|
PREPARATION METHOD
- Cream together softened butter and sugar until it is light and fluffy, about 2 minutes.
- Then, add in salt, pandan extract/flavour and egg and mix well.
- Sift the flour and cornstarch.
- Next, fold in the dry ingredients into the mixture containing the well-mixed butter, sugar and egg.
- Once completed, refrigerate the batter for 25 minutes. In the meantime, preheat the oven to 180 degrees C (or 350F) and prepare the filling.
-
For the filling: Heat up Gula Melaka, Water and Coconut Milk at medium low heat until combined to form a sticky spread and fully dissolved.
- Then, add in the desiccated coconut to soak up the Gula Melaka. If the filling is too wet for your liking, continue cooking it on low heat until it is drier.
- Next, take approx 12g – 15g of Pandan pastry to your desired amount of filling (takes some experimenting). Make sure the filling is cooled and don’t burn your hands!
- Bake for about 12min 45s to 13min 30s on baking paper. Timing is for 16 Ondeh Ondeh tarts and will take longer / shorter depending on the quantity used.
- Serve and enjoy!
|
