Ondeh Ondeh Cookies
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
60cookies 90minutes
Cook Time
40minutes
Servings Prep Time
60cookies 90minutes
Cook Time
40minutes
Ingredients
Dough [Set A]
  • 280g butterplace in room temperature for 5 minutes to soften it.
  • 180g caster sugar
  • ½ tsp salt
  • 50g milk powder
  • 40g egg yolksfrom 2 – 5 eggs
  • ½tsp vanilla essence
  • ½tbsp pandan paste
Dough [Set B]
  • 80g ground almond
  • 30g desiccated coconut
Dough [Set C]
  • 360g top flour
  • 30g glutinous rice flour
Dough [Set D]
  • 5tbsp milkuse as desired
Topping
  • 20g coconut oil
  • 200g butterscotch chips
  • 60g gula melakachop into small pieces
  • 50g dessicated coconutadd more as desired
Instructions
Step 1: Prepare the cookie dough
  1. 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.
  2. Next, place [Set B] ingredients into the mixing bowl and beat till well combined.
  3. Sieve in [Set C] ingredients. Beat till dough forms.
  4. Wrap the cookie dough in a clingwrap and chill for 1 hour.
Step 2: Cut the cookie dough and set aside
  1. Remove the cookie dough from the chiller. Let it sit in room temperature for 3 minutes till dough softens. If the dough is still hard and crumbly, add in 1 tbsp of milk, and use your hand to knead it gently. Repeat this step till the dough becomes pliable.
  2. 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
  3. Use a tart cutter and cut out the shape of each cookie.
  4. Transfer the cookies to the baking tray lined with parchment paper, leaving 1cm apart from each other.
  5. Bake cookies in a preheated oven at 150oC for 30 – 40 mins. Allow the cookies to cool on baking sheet for 5 minutes before transferring to the wire rack to cool completely.
Step 3: Prepare the topping
  1. 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
  1. Scoop a spoonful of melted butterscotch onto the cookie.
  2. Decorate ½ of the cookie with gula melaka, another ½ with desiccated coconut.
  3. Leave it in room temperature till the butterscotch hardens and it's ready to be eaten! Do store the cookies in air tight containers.