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
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