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 Tablespoons 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 Tablespoons 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

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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 Tablespoons 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 Tablespoons 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