Onde-Onde Tart
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! 🥥🍃
Place palm sugar, pandan leaves and water into mixing bowl and melt 5 min | 120°C | ⤺ Speed 1.
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.
In the Thermomix® bowl, add the butter and icing sugar. Mix 1 min | Speed 4. until the mixture is creamy.
Add the egg yolk and pandan paste. Mix for 30 sec | Speed 4 to thoroughly combine the ingredients.
Add cake flour, salt, corn starch and milk powder. Mix for 25 sec | Speed 3.5 until a dough forms.
Use a teaspoon to portion each filling and roll them out into 5-gram balls. And the dough, roll it into 10-gram balls.
Flatten the dough, place 1 filling into the center, wrap into a ball, and roll again to ensure a smooth surface without wrinkles.
Preheat the oven to 165°C.
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.
Cool the tarts in the baking tray for 5-10 minutes, then transfer to a container.
Ingredients
Directions
Place palm sugar, pandan leaves and water into mixing bowl and melt 5 min | 120°C | ⤺ Speed 1.
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.
In the Thermomix® bowl, add the butter and icing sugar. Mix 1 min | Speed 4. until the mixture is creamy.
Add the egg yolk and pandan paste. Mix for 30 sec | Speed 4 to thoroughly combine the ingredients.
Add cake flour, salt, corn starch and milk powder. Mix for 25 sec | Speed 3.5 until a dough forms.
Use a teaspoon to portion each filling and roll them out into 5-gram balls. And the dough, roll it into 10-gram balls.
Flatten the dough, place 1 filling into the center, wrap into a ball, and roll again to ensure a smooth surface without wrinkles.
Preheat the oven to 165°C.
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.
Cool the tarts in the baking tray for 5-10 minutes, then transfer to a container.
