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If you enjoy eating ondeh ondeh or klepon, you will absolutely love this mini ondeh ondeh sponge cake filled with palm sugar cream. It is easy to make and one of our family favorites.
This steamed ondeh ondeh/klepon sponge cake is super easy to put together. You don’t need any special equipment like a handmixer or a standmixer to prepare the cake batter. The texture of the cake is moist, soft, and spongy.
How to make steamed ondeh ondeh/klepon sponge cake
1. I use mini cupcake cups. You can use ceramic or aluminum cups or mini muffin cups. Brush with some oil or use a non-stick spray to coat the cups. Bring the water in the steamer to a boil and then lower the heat to medium
2. Whisk eggs and sugar until the sugar dissolves
3. Add pandan essence (I forgot to add it in this step), milk, and oil . Whisk again to combine. Sift in the dry ingredients and whisk until you get a smooth batter
5. Scoop the batter into the cup, about 3/4 full
6. Steam over medium heat for about 10 minutes. The surface should be dry to touch and bounce back when you gently press on it. Toothpick inserted should come out clean with a bit of stickiness is fine as long as no wet batter
7. Let the sponge cake cool down in the cup and then unmold
8. Place a cold heavy cream and coconut sugar in a bowl. Use a balloon whisk to whisk vigorously until you get a stiff peak. Take care not to overwhip as the cream will turn grainy. Cover and keep it chilled in the fridge
9. Use the piping nozzle (the wide side) to make a hole in the sponge cake for the filling. Take care not to poke through the bottom of the cake because the filling will leak out
10. Transfer filling to a piping bag fitted with a nozzle. Fill the hole with the cream. Sprinkle with some desiccated coconut on top
I suggest filling them up with the filling on the day you want to serve them
How to store
1. Let the sponge cakes cool down completely
2. Unfilled sponge cake can be kept at room temperature in an air-tight container for 2-3 days
3. Filled sponge cake can be kept in the fridge in an air-tight container for up to a week. Let them come to room temperature before serving
Did you make this mini ondeh ondeh/klepon sponge cake recipe?
I love it when you guys snap a photo and tag to show me what you’ve made 🙂 Simply tag me @WhatToCookToday #WhatToCookToday on Instagram and I’ll be sure to stop by and take a peek for real!
Recipe is adapted from here
Steamed Ondeh Ondeh/Klepon Mini Sponge Cake
Ingredients
Wet ingredients:
- 2 large eggs
- 60 gr sugar
- ½ tsp pandan essence
- 30 gr whole milk
- 30 gr cooking oil
Dry ingredients:
- 80 gr cake flour
- 1 tsp baking powder
- ⅛ tsp salt
Filling:
- 80 gr heavy cream
- 20 gr coconut sugar more or less to your taste
- Small pinch of salt
To coat:
Instructions
- I use mini cupcake cups. You can use ceramic or aluminum cups or mini muffin cups. Brush with some oil or use a non-stick spray to coat the cups
- Bring the water in the steamer to a boil and then lower the heat to medium
Prepare cake batter:
- Whisk eggs and sugar until the sugar dissolves. Add pandan essence, milk, and oil . Whisk again to combine
- Sift in the dry ingredients and whisk until you get a smooth batter
- Scoop the batter into the cup, about 3/4 full
Steaming:
- Steam over medium heat for about 10 minutes. The surface should be dry to touch and bounce back when you gently press on it. Toothpick inserted should come out clean with a bit of stickiness is fine as long as no wet batter
Cool down:
- Let the sponge cake cool down in the cup and then unmold
Prepare the filling:
- Place a cold heavy cream and coconut sugar in a bowl. Use a balloon whisk to whisk vigorously until you get a stiff peak. Take care not to overwhip as the cream will turn grainy. Cover and keep it chilled in the fridge
Assembling:
- Use the piping nozzle (the wide side) to make a hole in the sponge cake for the filling. Take care not to poke through the bottom of the cake because the filling will leak out
- Transfer filling to a piping bag fitted with a nozzle. Fill the hole with the cream. Sprinkle with some desiccated coconut on top
- I suggest to fill them up with the filling on the day you want to serve them
How to store:
- You can store the unfilled sponge cake in an air-tight container at room temperature for 2-3 days if it's not humid where you are. Filled sponge cake needs to be refrigerated and they are best tobe consumed within 2-3 days
4 comments
Can this recipe be baked?
Hi Elaine, most likely you can. I haven’t tried it but you can try 350 F (180 C) for conventional oven, for convection you may want to lower by 20 degrees. If they are tiny cakse like mine, probably 10-15 minutes will do, just observe as each oven can be different. Just bake until the top is dry to touch and cake tester inserted comes out clean with some sticky crumbs is fine as long as not wet.
Marvellina, that looks yummm! Where did you get your cups for steaming?
Hi Hera, My mom actually brought it from Indonesia, but you can use any metal, ceramic,silicone cups, or mini muffin cups. They should work too.