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 (www.wheatsg.com, 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!
Ingredients
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
Instructions
- Cream together softened butter and sugar until it is light and fluffy, about 2 minutes.
- Then, add in salt, pandan extract/flavour and egg and mix well.
- Sift the flour and cornstarch.
- Next, fold in the dry ingredients into the mixture containing the well-mixed butter, sugar and egg.
- Once completed, refrigerate the batter for 25 minutes. In the meantime, preheat the oven to 180 degrees C (or 350F) and prepare the filling.
- 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.
- 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.
- 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!
- 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.
- Serve and enjoy!
Details
- Prep time: 60
- Cook time: 20
- Total time: 1
- Yield: Approx 55-65 fragrant Ondeh Ondeh Tarts! Recipe can be halved.
Notes:
- 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!
- Best eaten within 1.5 weeks (in the fridge, as coconut tend to spoil). or 4 days at room temperature!
- Feel free to ask if you need help!
- 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!
Enjoy!
– Bakeomaniac, Javier Tan
May I know how’s different is the texture between fresh coconut and desiccated coconut?
Fresh coconut is slightly crunchier because it retains the moisture (but also means that it spoils faster)!
In order to create moist version what to add refering to the tart
Use freshly grated coconut for the more moist version! Apologies for the late reply
Hello
Granulated sugar mean icing or castor sugar? Thanks
Hi Ivy, granulated will be referring to caster sugar 😀
THANK YOU SO MUCH <3
And thank you for your kind appreciation too 🙂
Hihi, newbie for baking. Thanks for your recipe. May I know where I did wrong if my dough is breaking up when trying to roll them while putting the filling? I am using half of your recipe. Thankss
Hey Frank, welcome to the hobby and thanks for trying out my recipe! You might have to use your hands and press them together so that the wet ingredients can mix better with the dry! In the meanwhile, feel free to let me know through IG or FB if you need any more, or immediate help! I can help better with pictures too but unfortunately my comment section doesnt have that function D:
Hope that helps and do let me know if you’ve any questions!
Hi… the filling is supposed to be very dry? My filling is very dry. Any suggestion on how to make it a bit wet so that it’s easier to put in dough?
Hey Jo, thanks for dropping by my blog and trying out the recipe! Yup it’s on the dry side to reduce moisture as if it’s too wet and baked, it might seep out.
Nonetheless, to make it wetter, you can melt more gula melaka in or add some coconut milk. Both should work, however, be careful as if it’s too wet it might face the seeping problem, or it might spoil faster. Hope that helps!!
Hihi, normally how long can I keep this cookies ya ? Look forward to your reply xoxo
Hi Wan, thanks for dropping by my blog! If you use fresh coconut, they can last a shorter time (approx up to 5 days and best refrigerated to last longer). If using dried coconuts, it can last much longer up to 1.5 weeks 😀
Hi bakeomaniac, is this pastry melt in mouth type? 😁
Hey Lili, thank you for dropping by my blog 🙂 Yup, the pastry is modeled after my melt in mouth pineapple tart pastry with infused pandan!
Thank you for your reply Javier! Do you have any crunchy/crispy version? Hehehe 🤭
No worries and hope it has been of help 🙂 Haven’t developed a crunchy version but I will be sure to update if I do 😀
Hi Javier, thanks do much for this recipe. I’m so excited to start making them. May I just ask, for ever 12g-15g of the batter dough, how much of the filling do we use for each tart?
Hey Grace! No worries and I am glad to share 🙂 Do feel free to experiment with the filling; I feel it still can be further improved depending on one’s tastes and preferencs, as well as whether to dry it out even longer for prolonged storage.
I would say an estimated of about 12 – 15g of the filling too, depending on how much you like! I can’t recall how much I used exactly, but for me I just filled the tarts as I roll! Hope that helps 🙂
Just dropping by to say thank you 🙂
Hey Anon, thanks for dropping by my blog and for the kind appreciation 🙂
Hi, for the fillings, can i use fresh grated coconut instead of dessicated? If using fresh grated, do we still need to put the coconut milk? Hope to make this soon after clarifying 😊. Thank you.
Hey Manda! Thanks for dropping by my blog and for the question!
Yup you can use fresh grated coconut, I used the same when developing this recipe for full flavour and nope, you don’t have to put the coconut milk. However do take note that when made using fresh coconut, these tarts spoil faster. So do take that into account just in case you’re making a large batch etc 🙂
Hope that helps and feel free to ask if anything!
Thanks for this!! Been waiting so long for this recipe!!
Apologies for the late reply but am so glad that this recipe is of use :)!
In order to create moist version what to add
Use freshly grated coconut instead of dried coconut! It may spoil faster though because of the higher moisture content