Ingredients

  • Yields 12 cookies
  • cookie dough:

    50 g fine granulated sugar 

  • 60 g salted butter 

  • 1 egg 

  • 100 g all-purpose flour 

  • ½ tsp baking powder 

  • 1 tsp pandan flavouring

     

  • gula melaka mochi:

    35 g glutinous rice flour 

  • 10 g corn flour/starch 

  • gula melaka syrup (10 g gula melaka, melted in 80g water and strained) 

  • ¼ + ¼ tsp sunflower oil

     

  • garnish:

    icing mixture  

  • 10 g desiccated coconut (for sprinkling)

Log in to watch this premium content and more!
Recipe Courtesy of
Asian Food Network

Ondeh-Ondeh Mochi Cookies

Inspired by the much-loved ondeh-ondeh kueh, this crispy pandan flavoured cookie is stuffed with Gula Melaka mochi, after which the whole confection drizzled with coconut icing and desiccated coconut. These pretty emerald green cookies will surely be the highlight of any dessert table and their surprise gooey centre will make any party guests do a pleasant double take. Bake these a day ahead to save the hassle but careful not to gobble all these addictive treats before your tea party!
  • Medium
  • 90 min
  • 12 min
  • 10 min
  • 5 steps
  • 12 Ingredients
  • Medium
  • 5 steps
  • 12 Ingredients
  • 90 min
  • 12 min
  • 10 min

Instructions

  1. Make the cookie dough

    • Using a hand-held mixer, cream the butter, and add sugar to mix until pale and fluffy. Add the egg and beat till even. Add the pandan flavoring.
    • Sift the flour and baking powder into the mixture, then fold in. It will look like thick icing. Cover and chill for 30-60 mins.
    Make the cookie dough


  2. Make the mochi

    • Add the glutinous rice flour, cornflour, Gula Melaka syrupand ¼ tsp sunflower oil together.
    • Mix well and allow this mixture to rest for 10-15 minutes.
    • Place the mixture in a steamer, cover with a clean cloth and steam for 15 minutes.
    • Once the mixture is cooked, remove from steamer.
    • Add the remaining oil and mix well. Leave to cool.
    • When warm enough to handle, knead and stretch until the mixture is smooth and elastic, for about 6-8 mins.
    • Cover andrest in the refrigerator for 10-15 mins.
    Make the mochi


  3. Roll the mochi

    • Remove your mochi from the fridge.
    • Roll the mochi into balls about 10g in weight each.
    • Place them on a wax-paper lined plate and set aside.


  4. Make the cookies

    • Preheat oven at 170⁰C.
    • Remove the cookie dough from the fridge. 
    • Scoop a ball of dough about 30g into your palm, flattening into a disc with your thumb.
    • Take a piece of mochi ball and place in the centre of the cookie disc.
    • Fold and seal the edges over the mochi,and gently roll it. Place on anoiledwax paperlined tray and press gently to slightly flatten the cookie
    • Repeat and ensure the cookies are evenly spaced on the tray.
    Make the cookies


  5. Bake the cookies

    • Bake in pre-heated oven for 12 minutes or until the edges are just crispy.
    • Remove from oven and the cookies to cool down. 
    • They will crispen up more as they cool.


Plate and Serve!

When the cookies are completely cool, pipe icing on them. Sprinkle with desiccated coconut and serve.

Plate and Serve!

Reviews

icon
Ingredients
icon
Share
Ingredients
  • Yields 12 cookies
  • cookie dough:

    50 g fine granulated sugar 

  • 60 g salted butter 

  • 1 egg 

  • 100 g all-purpose flour 

  • ½ tsp baking powder 

  • 1 tsp pandan flavouring

     

  • gula melaka mochi:

    35 g glutinous rice flour 

  • 10 g corn flour/starch 

  • gula melaka syrup (10 g gula melaka, melted in 80g water and strained) 

  • ¼ + ¼ tsp sunflower oil

     

  • garnish:

    icing mixture  

  • 10 g desiccated coconut (for sprinkling)

Nutrition
Share Recipe
Close

We use cookies to enhance your experience, for analytics and to show you offers tailored to your interests on our site and third party sites. For more information, please refer to our Cookie Policy.

By clicking "Accept", you agree to our use of cookies and similar technologies.