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.
| 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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Ingredients
Dough [Set A]
- 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
Dough [Set B]
- 80 g ground almond
- 30 g desiccated coconut
Dough [Set C]
- 360 g top flour
- 30 g glutinous rice flour
Dough [Set D]
- 5 tbsp milk use as desired
Topping
- 20 g coconut oil
- 200 g butterscotch chips
- 60 g gula melaka chop into small pieces
- 50 g dessicated coconut add more as desired
Instructions
Step 3: Prepare the topping
- 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.
Step 4: Assemble and serve
- 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.