Ondeh Ondeh Cookies - isn't it creative?
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.
Combine Set A ingredients and mix well
Next, place [Set B] ingredients into the mixing bowl and beat till well combined.
Add in Set B ingredients and beat till well combined
Sieve in [Set C] ingredients. Beat till dough forms.
Sieve in Set C ingredients and beat well
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.
Wrap the cookie dough in clingwrap and chill
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.
Roll out the dough in between two layers of clingwrap
For the cookie base, we used a tart cutter to create a pretty shape.
Use a tart cutter to create a nice shape
Transfer the cookies to the baking tray lined with parchment paper.
Transfer the cookies to the lined baking tray
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.
Heat up butterscotch chips and coconut oil
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!
Delicious ondeh ondeh cookies
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!
| Servings | Prep Time |
| 60 cookies | 90 minutes |
| Cook Time |
| 40 minutes |
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Buttery and irresistibly sweet! The indulgent butterscotch and gula melaka match perfectly with the buttery cookie base, making this Ondeh Ondeh Cookies a favourite for any dessert fan. A recipe from home cook Faeez, who shares her passion for baking on her website.
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- 280 g butter place in room temperature for 5 minutes to soften it.
- 180 g caster sugar
- ½ tsp salt
- 50 g milk powder
- 40 g egg yolks from 2 – 5 eggs
- ½ tsp vanilla essence
- ½ tbsp pandan paste
- 80 g ground almond
- 30 g desiccated coconut
- 360 g top flour
- 30 g glutinous rice flour
- 5 tbsp milk use as desired
- 20 g coconut oil
- 200 g butterscotch chips
- 60 g gula melaka chop into small pieces
- 50 g dessicated coconut add more as desired
- In a microwave-safe bowl, add in buttescotch chips and coconut oil. Transfer to the microwave oven and heat it up for 10 – 20 sec. Remove from oven, stir to combine mixture. If the content has not fully melted, heat it up for another 10 sec.
- Scoop a spoonful of melted butterscotch onto the cookie.
- Decorate ½ of the cookie with gula melaka, another ½ with desiccated coconut.
- Leave it in room temperature till the butterscotch hardens and it's ready to be eaten! Do store the cookies in air tight containers.
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