Buttery and irresistibly sweet! Who knew that butterscotch and gula melaka would go so perfectly with buttery cookie base? This Ondeh Ondeh Cookies may be a new favourite for dessert fans. This sweet treat recipe is shared by home cook Faeez, who shares her passion for baking on her website.
Ondeh Ondeh is a ball-shaped pandan-flavoured kueh that is rolled in grated coconut and filled with gula melaka. In this recipe, we will be using all the same ingredients but taking it up a notch by using a little creativity.
We love how simple it is to make the cookie dough. For the dough, we will place all the ingredients into the Kenwood Chef XL Sense and mix it till the dough forms. The K-Beater used beats the butter perfectly making it light and fluffy. This stand mixer is incredibly useful especially if you're making big batches for gatherings and festivities. A great example would be Hari Raya.
Here are the ingredients required: [Set A] Butter, caster sugar, salt, milk powder, egg yolks, vanilla essence, pandan paste, [Set B] Ground almond, desiccated coconut, [Set C] top flour, glutinous rice flour, [Set D] milk and [Topping] coconut oil, butterscotch chips, gula melaka and more desiccated coconut.
Firstly, prepare the cookie dough.
In the Kenwood stand mixer, place [Set A] ingredients into the mixing bowl. Attach the K paddle attachment, beat on speed 3 till the butter becomes light and fluffy.
Next, place [Set B] ingredients into the mixing bowl and beat till well combined.
Sieve in [Set C] ingredients. Beat till dough forms.
Wrap the cookie dough in a clingwrap and chill for an hour. We recommend chilling the cookie dough as it makes the dough more manageable and gives it a good crunch after it bakes.
Secondly, shape the cookie dough send to bake!
Remove the cookie dough from the chiller. Let it sit in room temperature for three minutes till dough softens. If the dough is still hard and crumbly, add in one tablespoon of milk, and use your hand to knead it gently. Repeat this step till the dough becomes pliable.
Place the dough on a table-top laid with clingwrap. Cover the dough with a large cling wrap and use a rolling pin to roll out the dough to about 3cm or 4cm thick.
For the cookie base, we used a tart cutter to create a pretty shape.
Transfer the cookies to the baking tray lined with parchment paper.
Bake cookies in a preheated oven at 150-degree Celsius for thirty to forty minutes.
Allow the cookies to cool on baking sheet for five minutes before transferring to the wire rack to cool completely.
Thirdly, prepare the topping.
In a microwave-safe bowl, heat up butterscotch chips and coconut oil for ten to twenty seconds. Stir and combine. If the content has not fully melted, heat it up for another 10 seconds.
Lastly, assemble and serve!
Scoop a spoonful of melted butterscotch onto the cookie.
Douse the cookie with a generous amount of gula melaka and desiccated coconut.
Leave it in room temperature till the butterscotch hardens and it's ready to be eaten!
Store the cookies in an airtight container!
Indulge your sweet tooth by biting into these cookies packed with gula melaka and butterscotch! Celebrate Hari Raya with this creative recipe inspired by the traditional Ondeh Ondeh! These cookies would definitely stand out amongst all the other traditional cookies!
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