As Chinese New Year approaches, it’s time to prepare those irresistible festive cookies! Today, I’m bringing you a special treat: Ondeh Ondeh Butter Cookies (Pandan Gula Melaka Butter Cookies). These aren’t your typical store-bought cookies; every bite is bursting with rich coconut flavor, perfectly sweet without being overwhelming, and has a crumbly texture that takes you straight to the heart of the tropics.
~If you like our video, welcome to subscribe our YouTube Channel~
The Magic of Butter
To make these cookies, we start with butter. The quality of the creamed butter directly impacts the texture of the cookies. We’re aiming for a crumbly texture, not a hard one. The butter should be softened to a point where it yields slightly when pressed with a finger—not too hard or overly melted. Moderately softened butter is the key.
Before whipping the butter, mix it with powdered sugar using a spatula to avoid a sugar dust cloud and ensure there are no hard lumps in the butter. Start whipping at low speed, then increase to high, occasionally scraping down the sides for even aeration. Well-whipped butter turns pale, fluffy like feathers, and doubles in volume.
The Secret of Cornstarch
Cornstarch plays a crucial role in creating a loose and crumbly texture. If you prefer crunchier cookies, you can adjust the ratio of low protein flour to cornstarch. Alternatively, tapioca starch or potato starch can also be used.
The Importance of Chilling Dough
Freshly prepared dough is soft and, if baked immediately, can lose its shape. So, let the dough chill in the refrigerator for 20 minutes. This helps the cookies hold their shape better during baking. If you’re making a large batch, only take out portions of the dough at a time to avoid it softening, which could make shaping difficult.
The Freshness of Pandan
Coconut milk, pandan, and gula melaka (palm sugar) are essentials for creating a tropical vibe. Use natural pandan powder for its vibrant green color, which gives the cookies a fresh and elegant look. Keep in mind that high baking temperatures can fade the green color and diminish the pandan aroma, so gentle baking is necessary.
The Blend of Gula Melaka and Coconut Milk
Adding a bit of coconut milk powder enhances the cookies with a creamy, “lemak” flavor, elevating the overall taste and texture. If you’re not a fan of coconut milk, you can substitute it with milk powder or soy powder, or simply omit it. Gula melaka provides a subtle caramel sweetness and, when used as a topping, adds both beauty and richness to the cookies.
Share the Sweetness
If you enjoy this recipe for Ondeh Ondeh Butter Cookies (Pandan Gula Melaka Butter Cookies, don’t forget to share it with your friends and family. Let’s spread the joy and sweetness of Chinese New Year together!
You may like our others CNY cookies recipes, Kuih Bangkit , Pineapple Tart
Ondeh Ondeh Butter Cookies
Please Click 1-5 Star to Rate This Recipe
Print Pin Comment & RateINGREDIENTS
DOUGH
- 25 g Whole Egg Liquid beaten
- 115 g Unsalted Butter softened
- 40 g Powdered Sugar
- 1/8 tsp Salt
- 160 g Low Protein Flour
- 40 g Cornstarch
- 25 g Coconut Milk Powder
- 1 tbsp Pandan Powder
GULA MELAKA SYRUP
- 40 g Gula Melaka palm sugar
- 10 g Water
DECORATION
- A pinch of Desiccated Coconut
INSTRUCTIONS
- Mix low protein flour, cornstarch, coconut milk powder, and pandan powder in a bowl.
- Put powdered sugar into a large bowl, add salt and softened butter, and mix with a spatula.
- Whip the butter mixture with a hand mixer on low speed, then increase to high until pale, fluffy, and doubled in volume.
- Gradually add whole egg liquid in three portions, mixing well after each addition to ensure full incorporation.
- Sift the mixed flour into the butter mixture and gently fold them in using a spatula until combined.
- Transfer the dough to a piping bag.
- Line a baking tray with baking paper and pipe your desired shapes.
- Use a small spoon to gently press a small dent in the center of each cookie.
- Chill the tray of cookies in the refrigerator for 20 minutes. Meanwhile, preheat the oven to 160°C.
- Bake the cookies at 160°C for 15 minutes, then rotate the tray and bake for another 15 minutes to ensure even baking.
- Once baked, let them cool on a wire rack.
- Heat palm sugar and water over low heat, stirring until fully melted.
- Allow the palm sugar syrup to cool slightly and thicken, then carefully fill the dents in the cookies with it.
- Sprinkle with desiccated coconut to finish. Let the cookies cool completely before storing them in an airtight container.
INSTRUCTIONS VIDEO
NUTRITION
We are Penangites who love to COOK & EAT, so we are sharing the food we love with you. Know more about us…
Welcome to rate and leave your comment here:)