Group A
Ingredient
KG
0.500
Eggs
0.650
Water
0.125
0.010
0.030
Total Weight: 1.315
Group B
Ingredient
KG
Corn Oil
0.125
Total Weight: 0.125
Group C
Ingredient
KG
Gula Melaka
0.065
0.001
Water
0.020
Pandan leaves (pcs)
2.000
Total Weight: 2.086
Group D
Ingredient
KG
Fresh Grated Coconut
0.125
Total Weight: 0.125
Method : Cake base
- Whisk all ingredients A at top speed for 2 minutes.
- Add in ingredient B and continue mixing at low speed until batter is well combined.
- Pour 750gm cake batter into baking tray (recommended size: 14”x14”).
- Bake at 200°C for 15 minutes and leave it to cool.
Method: Ondeh-ondeh filing
- Bring all ingredients C to boil in a pot.
- Add in ingredient D and mix well. Leave it to cool.
- Spread the filling it onto the cake and roll up the cake.
- Finally spread a layer of cream on the surface of the cake and sprinkle with fresh grated coconut.
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