biskut onde onde

Pandan cookies replicate the essence of the famous onde-onde kuih found in Singapore, Malaysia, and Indonesia. These buttery, crumbly, and light cookies topped with delicious desiccated coconut and palm sugar are immensely addictive.

Pandan Cookies

unsalted butter

sugar

g salt

egg yolk(s)

g pandan paste

all-purpose flour

g corn starch

g coconut desiccated

g palm sugar (gula melaka)

Preheat oven at 150 degrees Celsius. Use a balloon whisk to cream room temperature butter, sugar and salt for about 3 minutes or until butter turns into a pale yellow shade.

Add in the egg yolk and pandan paste before mixing for another 3 minutes.

Sieve the all-purpose flour and cornflour into the creamed butter mixture. Mix evenly to form a dough.

Use a star nozzle with a piping bag. Fill the piping bag with the dough and pipe it onto a tray lined with parchment paper. Sprinkle some desiccated coconut and grated palm sugar on the surface of each dough.

Bake the cookies for 10 minutes. Then, rotate the tray and bake for a further 10 minutes to ensure that the cookies are evenly baked.

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Pandan Cookies

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