Yet another recipe with a hybrid of cultures, I decided to fuse the flavours of Ondeh Ondeh (or Onde Onde) with the Pineapple Tart. This creates amazing Ondeh Ondeh Tarts that comes with a pandan crust and fragrant gula melaka coconut filling!

Despite the inspiration, the execution of these Ondeh Ondeh Tarts still require careful strategizing. After several trial and error processes including refining the filling, here you are with this delicious finished outcome!

The final product includes a nice, crumbly Pandan pastry filled with Gula Melaka Coconut Filling as seen in Kuih Dadur (a Peranakan kuih). Having nailed all the elements I would like to attain, I am absolutely pleased with these!

In the making of these Ondeh Ondeh Tarts,  you will not require any special tools at all! Furthermore, just like the pineapple tarts, they are sufficiently versatile for you to make the open-faced version though you might have to scale back on the amount of filling you use.

Furthermore, unlike the Pineapple Tarts, these might not keep as long as the fresh coconut fillings are more prone to spoilage. However and thankfully, I am sure these Ondeh Ondeh Tarts be snagged up quick by hungry guests and friends!

In addition, for those who would like to know where most of my ingredients are obtained from, it is from Wheat (, or click here), a Singapore based baking supply store. I am recommending this based on the affordable prices. While some ingredients were gifted to me here, there’s no commerical benefit / earnings for me should you purchase etc. Just thought it will be nice to share especially given how value for money it is!

Without further ado, the recipe!

Ondeh Ondeh Tarts Recipe
by Javier Tan April-10-2021

These Ondeh Ondeh Tarts come with a fragrant pandan pastry packed generously with Gula Melaka Coconut Filling. Truly irresistible!


For Tarts:

  • 1 Cup or 225g of Unsalted Butter, Softened at Room Temperature
  • 2 and 3/4 Cup or 330g of All-Purpose / Plain Flour
  • 3 Tablespoon or 30g of Cornstarch / Cornflour
  • 1/3 Cup or 65g of Granulated White Sugar
  • 1 Large Egg, weighing approx 60g (Can substitute with 2 egg yolks)
  • 1/4 Tsp or 1.4g of Table Salt
  • 2 Tspn to 1 Tablespoon or 10ml to 15ml of Pandan Extract / Flavour

For Filling or your favourite Kuih Dadur Filling (Might need to explore, depending on how much Filling you use, a lot is adjustable ):

  • 1 and 1/2 Cup or 120g of Dessicated Coconut
  • 1/4 or 60ml of Coconut Milk (Optional, but must if you are using dried coconut and not fresh)
  • 1 Cup or 200g of Gula Melaka (Also known as Coconut Sugar or Palm Sugar)
  • 1/2 Cup or 100ml of Water

For Egg Wash:

  • 2-3 Egg Yolks


  1. Cream together softened butter and sugar until it is light and fluffy, about 2 minutes.
  2. Then, add in salt, pandan extract/flavour and egg and mix well.
  3. Sift the flour and cornstarch. 
  4. Next, fold in the dry ingredients into the mixture containing the well-mixed butter, sugar and egg.
  5. Once completed, refrigerate the batter for 25 minutes. In the meantime, preheat the oven to 180 degrees C (or 350F) and prepare the filling.
  6. For the filling: Heat up Gula Melaka, Water and Coconut Milk at medium low heat until combined to form a sticky spread and fully dissolved.
  7. Then, add in the dessicated coconut to soak up the Gula Melaka. If the filling is too wet for your liking, continue cooking it on low heat until it is drier.
  8. Next, take approx 12g – 15g of Pandan pastry to your desired amount of filling (takes some experimenting). Make sure the filling is cooled and don’t burn your hands!
  9. Bake for about 12min 45s to 13min 30s on baking paper. Timing is for 16 Ondeh Ondeh tarts and will take longer / shorter depending on the quantity used.
  10. Serve and enjoy!


  • Prep time: 60
  • Cook time: 20
  • Total time: 1
  • Yield: Approx 55-65 fragrant Ondeh Ondeh Tarts! Recipe can be halved.


  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 InstagramFacebook Page, or YouTube 🙂 Thank you so much for all of your support! Feel free to tag me or link back here!
  2. Best eaten within 1.5 weeks (in the fridge, as coconut tend to spoil). or 4 days at room temperature!
  3. Feel free to ask if you need help!
  4. Apologies if the guideline isn’t very clear as it depends a lot on how you do the filling and how much you have at the end but feel free to ask for help!

– Bakeomaniac, Javier Tan