Onde-Onde Tart

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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