Ondeh-Ondeh Tarts

Tart Pastry

700grams Plain Flour

6g My Blue Tea’s Pandan Powder

400grams Butter

50grams Icing Sugar

3 Egg yolks

1 Egg whisked (for egg wash)

1 teaspoon Salt

Extra 100g mixed with 50g icing sugar for dusting and rolling. (You may need extra)

Optional: For a darker green colour in your pastry, use few drops of green food colouring.

Ingredients for Coconut Topping:

1 cup Desiccated Coconut

200g Shredded Coconut

200g Palm Sugar

2 knots of Fresh Pandan leaves

2 Cups Water

Method for Coconut Topping:

  1. On a medium heated pan, add water and palm sugar and let the water simmer which will slowly melt the palm sugar.
  2. Stir and breakdown the palm sugar into the water as the sugar melts completely. If the syrup is too thick add some water to loosen it up.
  3. Add the desiccated and shredded coconut and keep stirring till the mixture thickens and the coconut soaks up all the sugar syrup.
  4. Allow mixture to cool slightly before quenelling (into a round ball and set onto tart indent).

Methods for Tart Base:

  1. Line baking trays with aluminum foil and baking paper
  2. Sift icing sugar, flour, pandan powder and salt into a large bowl.
  3. Work butter into flour with your fingers until well combined. Dough may be alittle crumbly and moist.
  4. Add yolks & egg and knead into dough then put on to floured surface and knead till well mixed.
  5. Knead pastry into dish, then wrap in clingwrap and leave in fridge for 30mins.
  6. Roll the pastry into 1cm thick layer and use pineapple tart cutter and place cut pastry onto baking trays.
  7. Remove
  8. Using quenelling method (with two spoons), scoop 1/2 tsp of coconut mixture and shape the coconut topping into a small ball to fit the tart indent.
  9. Brush entire tarts with egg wash.
  10. Bake for
  11. Allow tarts to cool then, keep in sealed container for up to 3 weeks.

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