Thursday, 8 February 2018

Ondeh-Ondeh Pandan Gula Melaka Mini Cakes (sweetened only with Gula Melaka!)

Have you ever wondered what kind of cakes are more diabetic friendly without resorting to artificial sugar and yet still tastes awesome? I have considered this question because my mother has diabetes and I always keep in mind how to create such cakes for family birthday celebrations. I made one such cake that was so well received last year that I decided to teach this at ToTT, but a smaller version here. Presenting my Ondeh-Ondeh Pandan Gula Melaka mini cakes!

Why do I highlight the use of Gula Melaka as the only sweetener used here? Because coconut palm sugar or Gula Melaka has a glycemic index of about a third of refined white sugar. This makes the whole dessert more diabetic friendly without compromising the flavour, unlike some artificial sweeteners which may leave a chemical taste in the mouth.

In this class, you will learn how to bake Pandan Gula Melaka chiffon sponge without using white sugar at all. Only Gula Melaka is used as the sugar. The chiffon sponge layers have Gula Melaka pudding layers in between them that breaks the monotony of the chiffon sponge and adds that extra moisture and smoothness to the dessert. You will learn how to make this pudding that's so good you can even eat it on its own, and how to assemble it with the sponge cake. This delectable and fragrant cake is topped with sweet potato Ondeh-Ondeh, all naturally coloured and flavoured too! You will learn how to make plain and checkerboard patterned Ondeh-Ondeh in this class.

This is essentially a class for learning how to make two separate desserts combined into one, so the class is a longer 4-hour one. Please click on this link to sign up at the ToTT website.

With love,
Phay Shing

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