Ondeh Ondeh Cupcakes

Making The Coconut Gula Melaka Filling

1. In a heavy bottom saucepan, add gula melaka, pandan leaves and water.
2. Simmer this for about 10 minutes then allow it to cool completely before adding it to the shredded coconut.
3. Mix well, and set aside.

Making The Pandan Cupcake

1. Cream SCS Unsalted Butter and sugar until the mixture turns light and fluffy.
2. Add the eggs, one at a time and mix until blended.
3. Add pandan extract and mix to combine.
4. Sift the dry ingredients. Add this to the mixture in 3 additions, alternating with the milk. Mix until the flour is just incorporated.
5. Divide the batter to fill 12 cupcake liners.
6. Bake at 180°C for about 18-20 minutes, or until an inserted skewer emerges cleanly.
7. Cool completely before proceeding.

Making The Coconut Whipped Cream

1. Whip the cream with caster sugar and coconut and vanilla extracts until stiff peaks form.

Assemble The Cupcake

1. When the cupcakes are completely cool, use an apple corer, or a small knife to remove some of the cake to make a hole.
2. Fill the holes with the coconut gula melaka.
3. Pipe the cream on the cupcakes. Top with a sprinkle of shredded coconut. Drizzle with gula melaka and serve immediately.