If you’ve been following my Ondeh Ondeh cake series, this recipe might feel like a long time coming so thank you for your patience! It all started with the Ondeh Ondeh Butter Cake, rich fragrant and indulgent. Then came the Chiffon version, which many of you loved for its light and airy texture.

But one request kept coming up: “Can you make a steamed or lower sugar version”?

So here it is, the Ondeh Ondeh Steamed Cake!

Why a Steamed Version?

Steamed Ccakes have a completely different texture compared to baked ones. They’re softer, more tender, and slightly more moist! This makes it perfect for carrying the pandan and gula melaka flavours without feeling too heavy.

Lower Sugar, Same Satisfaction

One thing I wanted to improve from my previous recipes was the sugar level. This version uses significantly less sugar, allowing the natural caramel notes of gula melaka to stand out more clearly instead of being masked by overall sweetness.

If you’ve found hte previous cakes a littel too rich, this one will feel much more balanced!

Furthermore, the gula melaka filling is fully customisable:

  • Adjust the amount of gula melaka filling to your preference
  • Make it more molten or more subtle
  • Remove the coconut milk and just do a dusting of gula melaka (not as melty)

This makes it perfect whether you prefer a strong burst of flavour or something more evenly distributed.

I really like this cake because it’s lighter, more customisable and honestly, feels a little bit more “everyday friendly”.

If you try it, let me know which version you prefer: butter cake, chiffon, or this steamed one? And of course, what bake should I create an Ondeh Ondeh version of next?

Without further ado, the recipe!

Easy Ondeh Ondeh Steamed Cake Recipe
by Javier Tan March-30-2026

Soft, fluffy crumbs, this Ondeh Ondeh Steamed Cake is much lower in sugar for the gooey Gula Melaka syrup within the cake to fully shine!

Ingredients (Cake)

  • Pandan Juice: Approx 80ml Water + 10 Pandan leaves, cut (Note: You only need 50ml for recipe)
  • 1 and 1/2 Tsp or 8ml Pandan Extract
  • 2/3 Cup or 150ml of Low-Fat Evaporated Milk
  • 4 Large Eggs, weigh inclusive of shell is at approx. 60g each
  • 1 Tsp or 5ml of Cooking Oil
  • 1 and 1/4 Cup or 160g of Plain Flour, sifted
  • 1 Tbsp or 15g of Sugar (You can use 30g – 45g if you prefer sweeter and still adjusting to low sugar recipes)
  • 2 Tsp or 6g of Instant Dry Yeast
  • (Added last) 1 Tsp or 4g of Baking Powder

Ingredients (Gula Melaka Syrup)

  • Approx 1/3 Cup + 2 Tbsp or 90g of Gula Melaka
  • 1/4 Cup + 2 Tsp or 70ml of Coconut Milk
  • Approx 1/2 Tsp Cornstarch
  • Pinch of Salt

Instructions

  1. Firstly, cut pandan leaves and blend with water until smooth. Strain through a sift (collected would be pandan juice).
  2. Then, in a large mixing bowl, mix all the cake ingredients except the baking powder, adding in the flour and yeast last. Cling wrap and let the batter ferment for approx 2 hours until doubled in size.
  3. Near completion (1h 50 mins) prepare the gula melaka syrup by mixing these ingredients at medium low heat until honey consistency and leave at lowest heat setting.
  4. Right before unwrapping, prepare the steamer to go at high heat and line baking tray base with parchment paper.
  5. Unwrap the mixing bowl, whisk in the baking powder approx 1 – 2 minutes, and transfer batter to a 6 inch baking tray. Place in the gula melaka syrup mixture in and try your best to swirl, most will sink and it’s normal as the cake is light.
  6. Steam at high heat for approx 30 – 35 minutes until nicely risen.
  7. Let the cake cool at room temp for 20 minutes. I brush with leftover gula melaka syrup and topped with coconut.
  8. Serve and enjoy!

Details

  • Prep time: 20 mins
  • Cook time: 30 mins
  • Total time: 50 mins
  • Yield: 1 Delicious Ondeh Ondeh Steamed Cake

Notes:

  1. If you would like to be updated for more recipes which I strive to create to perfection for sharing and for free, do check out my Instagram, Facebook Page, or YouTube 🙂 Thank you so much for all of your support! Feel free to tag me or link back here!
  2. Best served and consumed within 2 days room temp, or refrigerate for consumption within 4 days.
  3. Feel free to ask if you’ve further questions!

Enjoy!
– Bakeomaniac, Javier Tan