today is Mar 29, 2023
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.
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
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
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
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Servings 12 mini sponge cakes
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
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
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
Let the sponge cake cool down in the cup and then unmold
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
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
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
Nutrition Facts
Steamed Ondeh Ondeh/Klepon Mini Sponge Cake
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.