Indulge in the exquisite fusion of tradition and innovation with the Onde-Onde Tart – a delectable creation that seamlessly blends the beloved flavors of classic Onde-Onde with the richness of a buttery pastry. Originating from Southeast Asian culinary heritage, Onde-Onde, also known as Klepon in Indonesia, is a traditional sweet delicacy featuring glutinous rice flour balls filled with palm sugar and coated in grated coconut.

In this contemporary twist, the cherished essence of Onde-Onde is encapsulated within a luscious buttery tart shell. The tender and crumbly pastry forms a perfect marriage with the gooey sweetness of palm sugar filling, creating a symphony of textures and tastes in every bite. Fragrant pandan leaves elevate the experience, infusing the tart with an aromatic note that enhances its overall allure.

Topped with a layer of dried desiccated coconut, the Onde-Onde Tart offers a delightful crunch that complements the smoothness of the filling. A pinch of salt adds a savory dimension, balancing the sweetness and providing a nuanced flavor profile that captivates the palate.

Whether savored as a decadent dessert for special occasions or shared among friends and family during festive gatherings, the Onde-Onde Tart is a celebration of culinary artistry. It pays homage to the cherished traditions of Southeast Asia while embracing the creativity of modern pastry-making, resulting in a treat that transcends time and culture.

Immerse yourself in the irresistible combination of buttery pastry and sweet coconut filling, and let the Onde-Onde Tart transport you to a world where heritage and innovation converge to create a truly memorable culinary experience.

WHY YOU WILL LOVE THIS RECIPES?

  • Captures Tradition in Every Bite: Onde-Onde Tart preserves the authentic flavors of the classic Onde-Onde, allowing you to savor the essence of a beloved Southeast Asian treat in a new and delightful form.
  • Buttery Perfection: The buttery pastry crust of the tart adds a luxurious and melt-in-your-mouth quality, providing the perfect canvas for the rich and sweet coconut filling.
  • Gooey Palm Sugar Filling: Indulge in the gooey goodness of palm sugar that oozes from each tart, creating a luscious and satisfying experience with every bite.
  • Crunchy Coconut Topping: The layer of dried desiccated coconut on top offers a satisfying crunch, balancing the textures and complementing the smoothness of the filling.
  • Pandan Fragrance: The infusion of pandan leaves brings a fragrant and earthy aroma to the tart, enhancing the overall sensory experience and adding a touch of nostalgia.
  • Perfect Harmony of Sweet and Savory: The hint of salt in the filling provides a savory contrast, creating a well-balanced flavor profile that elevates the sweetness and adds depth to the tart.
  • Versatile Celebration Dessert: Whether for special occasions, festive gatherings, or simply to satisfy your sweet cravings, the Onde-Onde Tart is a versatile dessert that brings joy to any celebration.
  • Culinary Innovation: It seamlessly combines traditional flavors with modern pastry-making techniques, showcasing the creativity and innovation in the culinary world.
  • Visual Appeal: The Onde-Onde Tart not only delights the taste buds but also captivates the eyes with its elegant presentation, making it a stunning addition to any dessert table.
  • Heritage and Creativity: Experience the beauty of culinary heritage while embracing the creativity of modern gastronomy. The Onde-Onde Tart is a delicious bridge between tradition and innovation.

Get ready to fall in love with the Onde-Onde Tart – a dessert that promises a symphony of flavors, textures, and cultural richness in every delightful bite.

INGREDIENTS AND SUBSTITUTES

Ingredient quantities please refer to the recipes card (Click here)!

Filling:

  • Palm Sugar / Gula Melaka Palm sugar, also known as gula melaka, is a natural sweetener with a distinct caramel-like flavor. It is derived from the sap of palm trees. Dark brown sugar or jaggery can be used as alternatives. They provide a similar sweetness and depth of flavor.
  • Pandan Leaves Pandan leaves add a unique aroma and flavor to the filling. They are commonly used in Southeast Asian cooking. If fresh pandan leaves or pandan paste are not available, you can use vanilla extract as a substitute. While the flavor will be different, it will still contribute a pleasant aroma.
  • Water Water is used to create a syrup with the palm sugar and pandan leaves, enhancing the sweetness and flavor of the filling. You can use coconut water for a hint of coconut flavor or plain water as a straightforward substitute.
  • Dried Desiccated Coconut Desiccated coconut adds texture and coconut flavor to the filling. It is coconut meat that has been grated and dried. Freshly grated coconut can be used as a substitute for desiccated coconut. Toast it lightly before adding it to the filling for enhanced flavor.
  • Salt Salt enhances the overall flavor of the filling, balancing the sweetness. A small pinch of sea salt or kosher salt can be used as a substitute.

Dough:

  • Butter Butter adds richness and a buttery flavor to the dough. Margarine or a plant-based butter substitute can be used for a dairy-free option.
  • Icing Sugar Icing sugar, or powdered sugar, provides sweetness and contributes to the texture of the dough. You can make your own icing sugar by blending regular sugar in a blender or food processor until it becomes a fine powder.
  • Egg Yolks Egg yolks add richness, moisture, and a golden color to the dough.
  • Pandan Paste Pandan paste adds color and pandan flavor to the dough. If pandan paste is not available, you can use green food coloring for color and vanilla extract for a different flavor.
  • Cake Flour Cake flour has a lower protein content, resulting in a softer texture in baked goods. All-purpose flour can be used as a substitute. For every cup of cake flour, use 1 cup minus 2 tablespoons of all-purpose flour.
  • Corn Starch – Corn starch contributes to the tender texture of the dough. Arrowroot powder or potato starch can be used as substitutes for corn starch.
  • Milk Powder Milk powder adds a milky flavor to the dough. Evaporated milk or condensed milk can be used as substitutes. Adjust the sweetness based on the substitute used.
  • Salt Salt enhances the overall flavor of the dough.

Feel free to explore these substitutes based on your preferences or ingredient availability. Adjustments may be needed to achieve the desired taste and texture in the Onde-Onde Tart.

RECIPES TIPS

  • Fresh Ingredients: Use fresh and high-quality ingredients for the best flavor. This is especially important for ingredients like pandan leaves, as their freshness contributes significantly to the overall aroma.
  • Palm Sugar Syrup: When preparing the palm sugar syrup, make sure to dissolve the palm sugar completely in water. Allow the palm sugar and water mixture to slightly thicken. To test the thickness, use the back of a spatula or a spoon to draw a line on the coated syrup. The line should remain intact, indicating that the syrup has reached the desired consistency. Strain the syrup to remove any impurities, leaving a smooth and flavorful liquid.
  • Desiccated Coconut: Slowly introduce the dried desiccated coconut into the palm sugar syrup. This gradual approach allows you to control the absorption and consistency of the filling. Be attentive to the coconut’s absorption rate. Different brands of desiccated coconut may vary in their ability to absorb liquid. Adjust the addition accordingly. Stop adding desiccated coconut when it has fully absorbed the syrup and reached a slightly sticky texture. This step prevents the filling from becoming overly dry, which could make it difficult to stick together and shape.
  • Dough Texture: Pay attention to the texture of the dough. It should be soft, pliable, and easy to work with. Adjust the amount of flour or liquid if needed to achieve the right consistency.
  • Chilling the Dough: After preparing the dough, allow it to chill in the refrigerator. Chilled dough is easier to handle and results in a flakier crust.
  • Pandan Paste Substitute: If pandan paste is unavailable, you can use green food coloring for a similar vibrant color. However, keep in mind that the flavor will be different. Alternatively, you can omit the pandan paste and use vanilla extract for a more neutral flavor.
  • Egg Yolk Glaze: When glazing the tart with egg yolk, ensure that it is evenly applied for a golden and shiny finish. This step enhances the appearance of the baked tart.
  • Proper Storage: Store the baked Onde-Onde Tart in an airtight container to maintain its freshness. Consider placing a piece of parchment paper between layers to prevent sticking.
  • Serve at Room Temperature: Allow the tart to come to room temperature before serving. This ensures that the flavors are fully developed, and the texture is at its best.
  • Experiment with Fillings: While the traditional filling includes palm sugar and desiccated coconut, feel free to experiment with other fillings. Consider incorporating ingredients like chopped nuts, dried fruits, or different types of sugars for unique variations.
  • Creative Shaping: Get creative with shaping the tart. You can use tart molds, mini tart pans, or even shape them into smaller bite-sized versions for a visually appealing presentation.
  • Adjust Sweetness: Taste the palm sugar syrup and the dough before finalizing the tart. Adjust the sweetness according to your preference, especially if using different types of sweeteners.

By keeping these tips in mind, you’ll be on your way to creating delicious and visually stunning Onde-Onde Tarts. Enjoy the process of experimenting and customizing the recipe to suit your taste.

STEP BY STEP INSTRUCTIONS

Full recipes and Thermomix® instructions please refer to the recipes card (Click here)!

For the Filling:

  1. Prepare Palm Sugar Syrup:
    • In a saucepan, combine palm sugar, pandan leaves, and water.
    • Dissolve the palm sugar over medium heat, stirring until it forms a smooth syrup and slightly thicken.
    • Strain the syrup to remove any impurities, and set aside to cool.
  2. Mix Filling Ingredients:
    • In a bowl, combine the toasted desiccated coconut, salt, and the cooled palm sugar syrup.
    • Mix until well combined, creating a sweet coconut filling. Set aside.

For the Dough:

  1. In a mixing bowl, cream together softened butter and icing sugar until light and fluffy.
  2. Add the egg yolks and pandan paste to the butter mixture. Mix until the ingredients are well incorporated.
  3. In a separate bowl, sift together cake flour, corn starch, milk powder, and salt.
  4. Gradually add the sifted dry ingredients to the butter mixture, mixing until a soft and pliable dough forms.
  5. Portion Out Dough and filling: Divide the dough into each 10-gram portion, filling into 5-gram portion.
  6. Flatten and Fill Dough: Flatten the dough into a flat circle. Seal the edges of the dough circles, shaping them into tarts with the coconut filling enclosed.
  7. Preheat the oven to 165ºC.
  8. Beat an egg yolk and brush it over the top of each tart for a golden finish.
  9. Arrange the shaped tarts on a baking sheet and bake in the preheated oven until golden brown.
  10. Allow the baked Onde-Onde Tarts to cool on a wire rack before serving.
  11. Place a portion of the coconut filling in the center of each dough circle.

VARIATIONS

  1. Pandan-flavored Dough: Enhance the pandan flavor in the dough by using freshly extracted pandan juice instead of pandan paste. Blend pandan leaves with water, strain, and use the green liquid in place of paste.
  2. Gula Melaka Infusion: Instead of using palm sugar syrup directly, infuse the syrup with additional flavors. Simmer gula melaka (palm sugar) with pandan leaves in water to create a more complex syrup.
  3. Nutty Crunch: Add a crunchy texture by incorporating finely chopped nuts, such as toasted almonds or cashews, into the coconut filling. This adds a delightful nuttiness to the tart.
  4. Citrus Zest in Dough: Introduce a hint of citrus by adding grated lime or orange zest to the dough. This provides a refreshing contrast to the sweetness of the coconut filling.
  5. Sesame Seed Coating: After shaping the tarts, roll the outer edges in toasted sesame seeds. This not only adds a nutty flavor but also provides an attractive and crunchy exterior.
  6. Caramel Drizzle: Drizzle a thin layer of homemade caramel over the baked tarts for an extra layer of sweetness and a glossy finish. Ensure the tarts have cooled before adding the caramel.
  7. Fruit-infused Filling: Experiment with a fruit-infused filling by incorporating dried fruit bits or fruit preserves into the coconut mixture. Mango, pineapple, or apricot can add a tropical or tangy twist.
  8. Chocolate-dipped Edges: Melt chocolate (dark, milk, or white) and dip the edges of the baked tarts for a chocolatey coating. Allow the chocolate to set before serving.
  9. Peanut Butter Twist: For a unique variation, mix a tablespoon of smooth peanut butter into the coconut filling. This introduces a rich and creamy element to the traditional onde-onde flavor.
  10. Rosewater Essence: Infuse a subtle floral note by adding a few drops of rosewater essence to the palm sugar syrup. This delicate flavor can elevate the overall profile of the tart.

Feel free to get creative and combine different variations to create your own signature onde-onde tart! Adjust quantities and flavors according to your preferences for a personalized touch.

WHAT ELSE TO SERVE WITH ?

  1. Vanilla Ice Cream: Serve a scoop of high-quality vanilla ice cream alongside the onde-onde tart. The warm and flaky pastry pairs wonderfully with the cool and creamy ice cream.
  2. Coconut Sorbet: Enhance the tropical flavors by pairing the tart with a refreshing coconut sorbet. The combination of coconut in the tart and sorbet creates a harmonious dessert experience.
  3. Pandan-infused Tea: Brew a pot of pandan-infused green tea to serve alongside the tart. The subtle pandan notes in the tea complement the pandan flavor in the pastry.
  4. Fresh Fruit Salad: Create a vibrant fruit salad with a mix of tropical fruits such as mango, pineapple, and passion fruit. The tart’s sweetness pairs well with the natural sugars of the fruits.
  5. Lime or Lemon Wedges: Provide lime or lemon wedges on the side to add a zesty kick to each bite. Squeezing a bit of citrus over the tart can balance the sweetness.
  6. Palm Sugar Syrup Drizzle: Prepare an extra bowl of warm palm sugar syrup for drizzling. Guests can customize the level of sweetness by adding more syrup to their individual servings.
  7. Coffee or Tea: Serve hot coffee or tea to accompany the onde-onde tart. The rich and robust flavors of coffee or the comforting warmth of tea make for a delightful pairing.
  8. Whipped Cream Dollop: Offer a dollop of lightly sweetened whipped cream for those who enjoy an extra creamy element. The airy texture of whipped cream complements the dense coconut filling.
  9. Mango Puree: Blend ripe mangoes into a smooth puree and serve it as a sauce or drizzle. The tropical mango flavor enhances the overall dessert experience.
  10. Gula Melaka Ice Cream: If available, gula melaka or palm sugar ice cream makes an excellent pairing. The caramel-like sweetness of gula melaka ice cream complements the onde-onde tart.

Feel free to mix and match these serving suggestions based on your preferences and the occasion. The diverse textures and flavors will create a delightful dessert spread for your guests to enjoy.

MADE AHEAD INSTRUCTIONS

Made-Ahead Instructions for Onde-Onde Tart:

  1. Prepare and Chill the Dough: Once the dough is mixed and shaped into a disc, wrap it tightly in plastic wrap and refrigerate for up to 24 hours. This allows the dough to firm up, making it easier to roll out later.
  2. Pre-Measure Ingredients: Pre-measure the ingredients for the filling, including palm sugar, pandan leaves, water, desiccated coconut, and salt. Store them in separate airtight containers or zip-top bags.
  3. Make the Filling in Advance: Cook the palm sugar filling a day ahead. After preparing the filling, allow it to cool completely, then store it in the refrigerator. Reheat it slightly before assembling the tarts.
  4. Shaping and Freezing: Shape the tart dough into individual tart shells and arrange them on a baking sheet. Place the baking sheet in the freezer until the tart shells are firm. Once frozen, transfer the tart shells to a zip-top bag, separating layers with parchment paper. Freeze for up to a week.
  5. Assemble and Bake: When ready to bake, remove the frozen tart shells from the freezer. Let them thaw for about 10-15 minutes. Fill each shell with the prepared palm sugar filling and bake according to the recipe instructions.
  6. Store Baked Tarts: If you’ve already baked the onde-onde tarts, store them in an airtight container at room temperature for up to two days. For longer storage, refrigerate the tarts and bring them to room temperature before serving.
  7. Warm Before Serving: If you prefer serving the tarts warm, you can reheat them in a preheated oven at 150°C (300°F) for about 5-7 minutes. This helps restore the flakiness of the pastry.

By following these made-ahead instructions, you can break down the preparation process and have freshly baked onde-onde tarts with minimal effort on the day of serving. Enjoy the convenience of planning ahead while still offering a delicious and impressive dessert.

STORAGE & REHEATING

Storage:

  • Room Temperature (Short Term):
    • If you plan to consume the onde-onde tarts within two days, store them at room temperature in an airtight container. Keep them in a cool, dry place away from direct sunlight.
  • Refrigeration (Extended Storage):
    • For longer storage, especially in warmer climates, refrigerate the onde-onde tarts. Place them in an airtight container to prevent them from absorbing any odors from the refrigerator.
  • Freezing (Long-Term Storage):
    • To store the tarts for an extended period, freeze them individually or separated by layers of parchment paper in an airtight container or a zip-top bag. Frozen tarts can be stored for up to a month.

Reheating:

  • Room Temperature (Short Term):
    • If the tarts were stored at room temperature, you can serve them directly without reheating. The room temperature is suitable for enjoying the buttery pastry and sweet coconut filling.
  • Refrigerated Tarts:
    • If the tarts were refrigerated, bring them to room temperature for about 30 minutes before serving. This ensures that the pastry is not too cold and retains its flakiness.
  • From Freezer to Oven (Frozen Tarts):
    • If you froze the tarts, preheat the oven to 150°C (300°F). Place the frozen tarts on a baking sheet and bake for 8-10 minutes or until they are heated through. Keep an eye on them to prevent overbaking.
  • Reheating for Crispiness (Optional):
    • If you prefer the pastry to be slightly crispy, you can reheat the tarts in a preheated oven at 150°C (300°F) for about 5-7 minutes. This step is optional and depends on personal preference.

Serve Fresh:

  • Serve the onde-onde tarts fresh, either at room temperature or slightly warmed. Consider adding a sprinkle of desiccated coconut on top just before serving for an extra touch.

Note: Always monitor the reheating process closely to avoid overcooking, which can lead to a loss of texture and flavor. Adjust the reheating time based on the individual characteristics of your oven.

RECIPES FAQS

Can I use store-bought pandan paste instead of making it from scratch?

Yes, you can substitute homemade pandan paste with store-bought pandan paste. Adjust the quantity according to the product’s instructions and your taste preference.

Can I use fresh pandan leaves instead of dried ones for the filling?

While dried pandan leaves are commonly used for flavoring the coconut filling, you can experiment with fresh pandan leaves. Blend or extract the juice from fresh pandan leaves and use it in place of water in the filling.

What if I don’t have gula melaka (palm sugar)?

If gula melaka is unavailable, you can substitute it with regular palm sugar or dark brown sugar. The flavor may vary slightly, but it will still contribute a sweet and caramel-like taste.

Can I make the dough in advance and freeze it?

Yes, you can prepare the onde-onde tart dough in advance, shape it into a disc, wrap it tightly in plastic wrap, and freeze it. Thaw the dough in the refrigerator before using it.

How do I prevent the coconut filling from becoming too dry?

To prevent the coconut filling from drying out, store the onde-onde tarts in an airtight container. Additionally, you can add a small piece of damp kitchen paper or a slice of bread to the container to maintain moisture.

Can I add more salt to the dough for a savory touch?

Yes, you can adjust the salt in the dough according to your taste preference. Adding a bit more salt can provide a subtle savory contrast to the sweet coconut filling.

Can I use a different type of flour for the dough?

The recipe calls for cake flour, but you can experiment with all-purpose flour. Keep in mind that the texture may vary, as cake flour contributes to a lighter and more delicate pastry.

How do I ensure the pastry stays flaky?

To ensure a flaky pastry, handle the dough gently and avoid overmixing. Additionally, make sure the butter is cold when incorporating it into the dough, and do not overwork the dough during the rolling process.

Can I use sweetened desiccated coconut for the filling?

The recipe uses unsweetened desiccated coconut to control the sweetness of the filling. If you use sweetened coconut, adjust the quantity of sugar accordingly to avoid an overly sweet filling.

Can I make mini onde-onde tarts for a party?

Yes, you can shape smaller portions of the dough and filling to make mini onde-onde tarts. Adjust the baking time accordingly, as smaller tarts may cook faster.

Can I adjust the portion size of the recipes?

Yes, you can double the recipe if you need a larger batch. Adjust the ingredient quantities accordingly and make sure to use a larger muffin tin or bake multiple batches if necessary. You can adjust the recipe by clicking the serving size in the recipe in recipes card to your liking!
If you can find the exact portion that you like, you can, also, adjust this in manual mode. Make sure that the cooking times and temperatures have been adjusted for different quantities of ingredients. Please do not pass the max line indicated inside of the mixing bowl. The capacity of the mixing bowl is 2.2 liters.

This recipes is compatible with which model of Thermomix®?

This recipes suitable for TM31 / TM5 / TM6

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RECIPES CARD

Onde-Onde Tart

CategoryDifficultyIntermediate

a burst of flavor in every bite! 💚 where melt-in-the-mouth pandan pastry a little green ball filled with the perfectly blend of coconut and gula melaka. A tartful dance of textures and tastes in your mouth! 🥥🍃

Prep Time1 hr 30 minsCook Time25 minsTotal Time1 hr 55 mins

Yields80 Servings

Filling
 200 g palm sugar / gula melaka
 2 pandan leaves
 120 g water
 100 g dried desiccated coconut
 ¼ tsp salt
dough
 250 g butter
 50 g icing sugar
 2 egg yolks
 6 g pandan paste
 350 g cake flour
 25 g corn starch
 30 g milk powder
 ½ tsp salt

Sweet Coconut Filling
1

Place palm sugar, pandan leaves and water into mixing bowl and melt 5 min | 120°C | ⤺ Speed 1.

2

Add dried coconut and salt. cook 30 sec | 120°C | ⤺ Speed 1. Transfer into a sealable container and place into refrigerator until ready to use.

Dough
3

In the Thermomix® bowl, add the butter and icing sugar. Mix 1 min | Speed 4. until the mixture is creamy.

4

Add the egg yolk and pandan paste. Mix for 30 sec | Speed 4 to thoroughly combine the ingredients.

5

Add cake flour, salt, corn starch and milk powder. Mix for 25 sec | Speed 3.5 until a dough forms.

6

Use a teaspoon to portion each filling and roll them out into 5-gram balls. And the dough, roll it into 10-gram balls.

7

Flatten the dough, place 1 filling into the center, wrap into a ball, and roll again to ensure a smooth surface without wrinkles.

8

Preheat the oven to 165°C.

9

Line your baking tray with parchment paper. Arrange the tarts with about 1 cm spacing. Brush the tops with egg wash and sprinkle extra shredded coconut. Bake in the preheated oven for 18 minutes.

10

Cool the tarts in the baking tray for 5-10 minutes, then transfer to a container.

Ingredients

Filling
 200 g palm sugar / gula melaka
 2 pandan leaves
 120 g water
 100 g dried desiccated coconut
 ¼ tsp salt
dough
 250 g butter
 50 g icing sugar
 2 egg yolks
 6 g pandan paste
 350 g cake flour
 25 g corn starch
 30 g milk powder
 ½ tsp salt

Directions

Sweet Coconut Filling
1

Place palm sugar, pandan leaves and water into mixing bowl and melt 5 min | 120°C | ⤺ Speed 1.

2

Add dried coconut and salt. cook 30 sec | 120°C | ⤺ Speed 1. Transfer into a sealable container and place into refrigerator until ready to use.

Dough
3

In the Thermomix® bowl, add the butter and icing sugar. Mix 1 min | Speed 4. until the mixture is creamy.

4

Add the egg yolk and pandan paste. Mix for 30 sec | Speed 4 to thoroughly combine the ingredients.

5

Add cake flour, salt, corn starch and milk powder. Mix for 25 sec | Speed 3.5 until a dough forms.

6

Use a teaspoon to portion each filling and roll them out into 5-gram balls. And the dough, roll it into 10-gram balls.

7

Flatten the dough, place 1 filling into the center, wrap into a ball, and roll again to ensure a smooth surface without wrinkles.

8

Preheat the oven to 165°C.

9

Line your baking tray with parchment paper. Arrange the tarts with about 1 cm spacing. Brush the tops with egg wash and sprinkle extra shredded coconut. Bake in the preheated oven for 18 minutes.

10

Cool the tarts in the baking tray for 5-10 minutes, then transfer to a container.

Onde-Onde Tart

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