Friday, 21 October 2016

Ondeh Ondeh Mini Cupcakes 斑斓椰丝迷你小蛋糕 (中英加图对照食谱)

Yum



If you like eating ondeh ondeh or kueh dadar, you will love this pandan cupcakes with gula melaka coconut fillings too! These delightful mini versions are so moreish and addictive!
I have baked these cutie mini Ondeh Ondeh cupcakes about a month ago for a gathering with friends but yet to find time to do up a blog recipe post until this week. 

可爱迷你的斑斓椰丝小蛋糕,又香又好吃,真的让人欲罢不能!
这是一个月前做了带去朋友聚会的,直到这星期才抽出时间整理步骤照片,翻译食谱打出来。

Besides spending a few nights doing up this post, I've been busy practising and brushing up my bread making skills after attending Chef Ian Wu's two days bread workshop last week. Chef Ian is the founder and chief baker of the renowned 'Dora Bakery' in Taiwan, Taoyuan. His bakery specialise in natural and healthy artisan bread, unlike most bakeries, he does not use any preservatives, bread softeners or improvers at all! His genius creation of 'cold baguette' which can be eaten straight out of the fridge and still remains soft has gained the attention of the Taiwan media. I'm really honoured to attend his workshop when Blue Jacket Flour Singapore flew him in from Taiwan last week. I've gained much from the workshop and my knowledge of bread making has definitely increased! 

这几个晚上除了在忙这个帖子,我也忙于练习做面包。上星期上了两天吴宗谚师傅的面包课,迫不及待连续试做了吴师傅教的其中三种面包,好有满足感,家人也吃得开心!吴师傅是台湾桃园鼎鼎有名‘朵拉烘焙小铺’的创办人,以天然、健康的欧式面包为主打,坚持不添加防腐剂、软化剂、任何改良剂的烘焙理念。他自创的冰面包很受欢迎,连报社与食尚玩家都上门采访!能上吴师傅的课真的感到荣幸,对制作面包的常识也增加了,真的收获不少!



Here are some bread that I've learnt and put into practise this week.
这一些是跟吴师傅学的,这星期就忙着练习。
Earl grey infused bread with Almond butter filling
伯爵茶加杏仁奶油馅面包

300 fresh blue pea flowers were used!
这食谱就用了300 朵新鲜的蝶豆花!

Chilli Cheesy Flatbread
辣椒起司薄饼



Ondeh Ondeh Mini Cupcake 
斑斓椰丝小蛋糕 

“It takes much time and effort to compose and translate recipes, I would appreciate it if you DO NOT copy and pass it off as your own as I have painstakingly prepared each blog recipe. If you wish to share or adapt any of the recipes that I have posted in this blog, please give credit and provide a link back to the relevant post here. ”
编写和翻译食谱需要许多时间和精力的,请不要复制或将它作为自己的食谱。如果您想分享部落格的任何食谱,请归功于博主并提供在这的相关链接,谢谢。"

Ingredients for making the gula melaka coconut fillings: 
125g freshly grated coconut
105g gula melaka
2 tbsp water
pinch of salt
2 knots of pandan leaves




椰糖椰丝馅的食材:
125克 新鲜椰丝
105克 马六甲椰糖
2汤匙 水
盐 少许
2节 斑斓叶


Method of cooking the gula melaka coconut fillings:
椰糖椰丝馅的做法:
1. Dissolve the gula melaka in water together with the pandan leaves in a saucepan over medium heat.

1. 把椰糖,水和斑斓叶放入平底锅中,用中火煮至椰糖溶解。




2. As gula melaka thickens, add salt and grated coconut. Stir until well mixed together. 

2. 椰糖变浓稠时,加入盐与椰丝,搅拌均匀。




3. Continue to heat until the mixture has no more excess moisture. Remove from heat and set aside to cool down.  

3. 继续煮至水份干掉,离火,待凉备用。





Ingredients for making sponge cake:
(makes about 32 mini cupcakes) 

2 eggs
100g caster sugar
120g fresh milk
55g coconut oil (advise to use organic extra vigin coconut oil which is super fragrant)
1/8tsp pandan paste
130g plain flour (I've used Blue Jacket unbleached all purpose flour)
1 tsp baking powder 
1/8 tsp salt  

Note: Different brand of ingredients have different composites, thus there may be a slight difference in the end result.




海绵蛋糕食材: (大约32粒迷你小蛋糕)

2粒 鸡蛋
100克 细砂糖
120克 鲜牛奶
55克 椰子油(建议用有机初榨椰子油,特别香)
1/8
茶匙 斑斓液
130克中筋面粉(我用水手牌特级粉心粉)

1茶匙 发粉
1/8茶匙 盐


注:不同品牌的材料有不同的复合材料,所以最终成品有可能稍有不同。


Preparation 准备工作:
1. Sift the flour, baking powder and salt together. Mix well, set aside. 

1. 面粉,发粉与盐一起过筛。搅拌均匀,备用。




2. Mix the milk, coconut oil and pandan paste together. Set aside. 

2. 鲜奶,椰油与斑斓液搅拌均匀,备用。





Methods 做法:

1. Use an electric mixer to beat the eggs and sugar on high speed for about 7 minutes or more until ribbon stage. 

1. 用电动搅拌器以高速打鸡蛋和糖大约7分钟或至提起打蛋头上面的蛋液呈丝带状流下。




2. Add in the pandan mixture and mix till well combined. 

2. 加入斑斓糊,搅拌均匀。




3. Fold in the flour mixture until no flour is seen. 

3. 加入混合面粉,拌至看不到粉末。




4. Line the mini cupcake pan with mini cupcake liners. Scoop a teaspoon of batter into each cupcake liner, followed by a teaspoon of gula melaka coconut filling, then filled up with more batter. 

4. 把迷你纸杯放入蛋糕连模里。舀一茶匙面糊入纸杯,再放一茶匙椰糖椰丝馅。最后,加面糊填满纸杯。




5. Bake in a preheated oven at 180 degree Celsius, top and bottom heat, for about 15 minutes or till cooked. (The cooking temperature as suggested in all my recipes serve as a guideline. Every oven has different thermostat, you may have to adjust the temperature and timing to suit your oven. )

5. 放入预热烤箱,以180摄氏度,上下火,烘烤15分钟或直到烤熟为止。(食谱里的烘烤温度和时间只是供参考,每一架烤炉的恒温器都不同,请自己调适。)






Note: Store in an air-tight container after it has cooled down. If you can't finish all in one day, please keep it in the fridge and consume within 3 days.
注:待凉后,放入密封盒。如果一天内吃不完, 一定要放入冰箱,三天内享用完。 



Do give this recipe a try. You can Print and Share the recipe using the social media buttons below. You may also like to subscribe to Baking Taitai's free newsletter so that you will never miss a new recipe post. You’ll get an e-mail in your inbox (do check your junk/spam emails if you don't see it in your inbox) each time a new post is published. You can also find Baking Taitai on Pinterest, Facebook, Instagram and Youtube for the latest updates.


Updated on 23 Oct 2016:

Some readers are really quick to try out this recipe and shared their bake photos with me. I am really happy to hear their positive feedbacks! 有些读者手脚好快试做了并与我分享,好高兴她们都很喜欢蛋糕的口味!



" I love the gula melaka coconut filling in the pandan cake, even my boy who isn't a coconut lover, tried and like it! Baked some without fillings and the cake on it's own is soft and yummy! This recipe is a keeper!
"好喜欢蛋糕里的椰糖椰丝馅,不喜欢椰子的儿子试了这蛋糕却很喜欢。蛋糕的质感软绵又好吃!食谱值得收藏!

“Thank you for your recipe, it's very yummy!"
"谢谢你分享的食谱,蛋糕非常好吃!”



© Copyright 2016 www.bakingtaitai.com

9 comments :

Pamster said...

Hi, may I know if we can substitute the coconut oil with coconut milk or other types of oil?

Mandy Rajhans said...

I was wondering, have you ever tried baking with coconut flour? I'm wwondering if that would work? I'll let you know, or if anyone reads this has tried. Thanks.

Cheryl - Bakingtaitai 烘焙太太 said...

Hi Pamster, yes you can substitue coconut oil with other types of oil but it wont't be as fragrant.

Cheryl - Bakingtaitai 烘焙太太 said...

Hi Mandy, I haven't bake with coconut flour before as it is not easily available in Singapore. Also do take note that coconut flour tends to make you baked goods dense and dry thus you will have to use plenty of eggs to rectify this problem.

curlymorly's b said...

Hi Cheryl. Thanks for sharing the recipe. Is this recipe enough to bake in a 6 or 8" round pan? If yes what will be the temp and duration? Also can it hold the weight if I were to frost SMBC on top? Thanks much!

Cheryl - Bakingtaitai 烘焙太太 said...

Hi curlymorly's b, I haven't tried this recipe for whole cake but I think should be good for an 8 inch. Temp and timing will similar to normal sponge cake but you adjust according to your own oven. Should be ok with SMBC frosting.

curlymorly's b said...

Thanks a lot Cheryl 😊

mummy min said...

Hi..may i know where can i get coconut oil.

Cheryl - Bakingtaitai 烘焙太太 said...

@mummy min, from health stores or supermarkets like cold storage, market place etc.

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