Ondeh Ondeh Tarts Recipe – Wheat

Name: Ondeh Ondeh Tarts Recipe – Wheat
Ingredients: 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; 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: 2-3 Egg Yolks; 2-3 Egg Yolks; 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!

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Ondeh Ondeh Tarts Recipe - A twist to the traditional Ondeh Ondeh, these Ondeh Ondeh Tarts come with a crumbly pandan pastry

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Ingredients

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
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: 2-3 Egg Yolks
2-3 Egg Yolks
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!