Ondeh-ondeh Trifle Dessert

Fillings
Ingredients
Group A
180g Gula Melaka (6P brand if buying from Sheng Siong)
130g water
3-4pcs pandan leaves
Group B
375g fresh grated coconut (Heng Guan brand from Sheng Siong also can)
110g white sugar (can use all gula Melaka or dark brown sugar)
3/4tsp brown coloring (optional)
1/4tsp salt
25g salted butter
25g plain flour

Directions

• In a pot, heat gula Melaka, water and pandan leaves till sugar is dissolved and fragrant
• Strain the syrup to remove any particles
• Pour syrup back into the pot and add other ingredients except plain flour and butter
• Cook till quite thick
• Remove from stove and stir in flour and butter (this is to avoid clumps)
• Add mixture back on stove and cook till well incorporated (should be a bit wet) and let it to cool

Pandan Cake Layer

Ingredients

Group A

180g oil (anything but canola or olive)

1/8tsp salt

1tbsp pandan coconut paste

3/4tsp leaf green coloring

Group B

110g caster sugar

200g eggs

210g Japanese cake flour

1tsp double action baking powder

30g coconut milk (Kara santan)

50g tap water

30g ovallette

Directions

• Mix Group A using hand whisk and leave aside
• In a mixer bowl, whisk Group B ingredients till fluffy about 5min
• Combine A & B fold in a consistent direction till well incorporated (stop once color are consistent)
• Pour mixture into 3 10x10inch tin (or 2 14x14inch tin) lined with parchment paper bake at 180°C for about 12min (do not use oven fan's function or cake will be dry)
• Leave to cool before assembly into a cup

Other Layers

• Dessicated Coconut: mix together coconut + lemon yellow coloring + leaf green coloring
• White Fresh cream: whisk bettercreme till thick and fluffy
• Yellow Fresh cream: add lemon yellow to white fresh cream
• Choco Fresh cream: get chocolate bettercreme or add nutella to white fresh cream
• Pebbles Fruity Cereals
• Mini Marshmallows