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I’m absolutely thrilled to share my creation of this fusion recipe with food enthusiasts out there. Inspired by Nyonya delicacy desserts called ‘Ondeh Ondeh’ which it’s one of my childhood favourite desserts until to-date, I decided to create an Ondeh Ondeh recipe in the form of scone.
These Ondeh Ondeh Scones are infused with freshly homemade pandan extract and stuffed with aromatic gula Melaka grated coconut filling.
The interior of Ondeh Ondeh Scone is super soft and flaky with a crips exterior. This new flavour of scones will become your next favourite desserts as it’s truly indulgence!
These Ondeh Ondeh Scones combine the classic scone texture with the flavour of Ondeh Ondeh, a popular traditional dessert from Southeast Asia. It’s a wonderful sweet treat for breakfast or afternoon tea, perfect to enjoy them with a cup of tea or coffee. Who can resist these super indulgent scones? Tastylicious in every bite!
This fusion recipe offers a delightful twist to the traditional scone and Ondeh Ondeh recipe. A well-tried recipe that worth trying!
RECIPE HIGHLIGHTS:
Easy to make: This easy and approachable recipe is beginner-friendly and doesn’t require any specialized equipment. All you need is a large mixing bowl to hand-mix all the ingredients together or you can also use a food processor, and your scone dough will be ready in no time. With simple ingredients and step-by-step instructions, you can easily recreate these unique and tantalizing scones in your kitchen.
Fusion delight: Ondeh Ondeh Scones combine the best of both worlds, blending the British classic scone with the flavours of Southeast Asian Ondeh Ondeh. It’s a unique fusion dessert that will surprise and delight your taste buds.
Versatile treat: Ondeh Ondeh Scones can be enjoyed for breakfast, brunch, afternoon tea, or as a sweet snack.
Creative twist on a classic: If you enjoy experimenting with traditional recipes and adding your own creation, Ondeh Ondeh Scones provide an exciting opportunity to showcase your culinary creativity. They are sure to impress your family and friends with their unique combination of flavours.
Servings: 12 Ondeh Ondeh Scones.
WHAT YOU WILL NEED TO MAKE ONDEH ONDEH SCONES:
1. FOR THE COCONUT FILLING:
2. FOR THE SCONES:
3. FOR THE GARNISHING:
INGREDIENT NOTES:
Homemade pandan extract: Pandan extract adds a pandan fragrant and aromatic twist to the scones. It also imparts a natural green hue to the scones. If you prefer a stronger pandan flavour and brighter green hue for your scones, you can increase the quantity of fresh or frozen pandan leaves called in this recipe. You can refer to my recipe “Easy and Simple Pandan Juice and Pandan Extract Recipe”, if you also prefer to make your own pandan extract.
Gula Melaka: Gula Melaka also known as Palm Sugar. It’s available in most Asian grocery stores. The scones are stuffed with freshly homecooked gula Melaka grated coconut filling. The rich caramel-like flavour of palm sugar adds a delightful sweetness to every bite, making these scones extra indulgent.
100% Natural Brown Sugar: 100% natural brown sugar made from cane sugar has a deep and robust flavor with pronounced caramel and molasses notes. Its taste more complex and flavourful compared to regular white granulated sugar. To elevate this recipe to the next level, we use a combination two type of sugars (Palm Sugar and Natural Brown Sugar).
Fresh Grated Coconut: To recreate the traditional Ondeh Ondeh dessert experience, the scones are filled with grated coconut infused with gula Melaka (Palm Sugar). The coconut adds a lovely texture and a tropical touch that perfectly complements the palm sugar filling. I use pasteurized fresh grated coconut for this recipe, you can find in most Asian grocery stores.
Flour: A good scone should have tender and flaky interior with a crips exterior. To achieve such scone texture consistency, this recipe uses a combination approach using all-purpose flour in combination with cake flour. Cake flour has a lower protein content (7-9%) than all-purpose flour (10-12%). Gluten is a protein found in wheat flour, using higher-protein flour which it’s content more gluten is not recommended as we don’t want our scones turn out dense and dry. If you have pastry flour (low-protein flour) in your pantry, you can simply substitute with a ratio 1:1 for the same amount of all the flours called in this recipe.
Butter: I always stick to use unsalted butter for my baked goods, this is to avoid it turns out too salty. But salted butter works fine too, just remember to omit the additional salt called in this recipe.
Baking powder: Baking powder acts as a leavening agent which helps your scones rise. Make sure your baking powder has not expired before using.
Heavy Cream: Heavy cream adds moisture and richness to the scones, resulting in a tender texture and more indulgent scones.
Eggs: Eggs acts as a binding agent, helping to hold the ingredient together and provide structure to the scone dough. It also adds flavor and richness to the scones.
Whole milk powder: Whole milk powder is typically used as a substitute for fresh milk, to avoid adding excessive liquid to the dough, which could affect the texture and structure of the scones. Whole milk powder adds a subtle creamy and milky flavor to the scones. It enhances the overall taste and richness of the final product.
Salt: While the amount of salt called in this recipe may seem small, but it plays an important role in enhancing the overall flavor of scones by balancing the sweetness and bringing out the natural flavors of the other ingredients.
STEP BY STEP INSTRUCTIONS FOR THE COCONUT FILLING:
1. Prepare dry ingredients: Chop the gula Melaka (Palm Sugar) into small pieces and cut the pandan leaf into 3-inch (6cm) length.
2. Heat up the gula Melaka syrup: In a saucepan, heat up the gula Melaka, pandan leaves and corn starch with water on medium heat until gula Melaka is fully dissolved and the mixture is thickened.
(Note: Reserve 2 tablespoons of thicken gula Melaka syrup in a small bowl for garnishing the scones, set aside).
3. Add fresh grated coconut into thicken gula Melaka syrup: Add fresh grated coconut and pinch of salt. Continue stirring the mixture on medium heat for about 5 minutes or until the mixture appears dry and can be clumped together.
4. Cooling: Once cooked, discard the pandan leaves. Transfer the coconut filling to a medium bowl and let it cool down at room temperature for about 30 minutes. Wrap the bowl with food-grade plastic wrap and chill the coconut filling in refrigerator for 1 hour. Chilled coconut filling is easier for shaping.
5. Shaping the coconut filling: Once chilled, divide the coconut filling evenly into 12 portions.
Use your palms to roll each portion of the coconut filling into a round ball (Pro Tip: You can apply a bit of vegetable oil or cooking oil onto your palms, to avoid sticking).
Place them onto a plate covered with food-grade plastic wrap or an airtight container, chill them in the refrigerator.
STEP BY STEP INSTRUCTIONS FOR THE COCONUT TOPPING
(FOR GARNISHING):
1. Add pinch of salt: In a small bowl, mix salt and fresh grated coconut until combined.
2. Steaming: Steam the grated coconut on medium heat for about 15 minutes. Let it cool down. Set aside. Next, you can start to prepare the scone dough.
STEP BY STEP INSTRUCTIONS FOR THE SCONES:
1. Preheat the oven to 375°F (190°C).
Mix dry ingredients: In a large mixing bowl or a food processor, sift the flour, whole milk powder, salt, sugar, and baking powder. Whisk together all the dry ingredients until well combined.
2. Cut the cold butter into small cube sizes and add into the dry mixture. Use your fingertips to rub-in the cold butter cubes or you can use a food processor to grate in the cold butter into the dry mixture. Toss the butter and flour as you go along to prevent from clumping and pulse it until it resembles a sandy texture.
3. Mix the cold wet ingredients: In a measuring cup or mixing bowl, mix the heavy cream, pandan extract and eggs. Bind in together using fork. Once the eggs are bind in, reserve 2 tablespoons of the mixture in a small bowl (this will be used for the egg wash).
4. Mix wet ingredients into dry ingredients: Create a well in the middle of dry mixture and pour in the cream and eggs mixture, mix together with a silicone spatula until if forms a soft dough. Or pour the cream and eggs mixture into a food processor and mix until combined. DO NOT over mix the dough.
5. Slightly kneading the dough before cutting it into a desired shape: Place the dough onto a lightly floured surface. Shape it into a rectangle shape with your lightly floured hands. Fold the dough horizontally in 3 folds with a stainless-steel scrapper and use a rolling pin or your fingertips to gently flatten the dough into a rectangle shape again. Make the second and third folds from the opposite direction until the dough comes together. This will help you to gently knead the dough without overmixing it.
6. Cut the dough: Pat the dough into a rectangle shape about 1-inch (2.5cm) thickness. Use a stainless-steel scrapper to cut the dough into 12 equal portions.
7. Fill in the coconut filling: Gently roll each scone dough into a round ball and lightly flatten it with your fingertips or a rolling pin. Place a coconut filling ball to the centre of dough. Bring the edges of the dough together and pinch to seal, ensuring the filling is enclosed within the scone. Repeat step 7 for the rest of the doughs.
8. Chill the scones before send for baking: Place the shaped scone doughs onto a baking tray lined up with non-stick parchment paper and freeze it in the freezer at least 30 minutes before baking (to rest the gluten). If the dough resting time is not enough, the scones texture will become chewy.
9. Egg Wash: Egg wash top of the frozen scones before send for baking.
10. Baking: Bake in the preheated oven at 375°F (190°C) for about 20-25 minutes or until the top of scones are slightly browned and the bottom edges are golden brown.
11. Cooling: Once the scones baked, let it cool on a baking tray at least 10 minutes before garnishing.
12. Prepare garnishing ingredients: Whisk the soften butter until light and creamy, add thicken gula Melaka syrup. Mix together until well incorporated.
13. Garnish and serve: Apply the whipped butter mixture with a silicone brush and sprinkle steamed grated coconut on top of the baked scones. Use your fingertips to gently pat down the coconut toppings, to prevent dropping. Serve warm for the ultimate flavours!
PRO TIPS:
Cold ingredients are the key to make a good scone: Ensure that the ingredients used are chilled such as butter, heavy cream, pandan extract and eggs. This is to prevent the fats from melting before the scones are baked.
Proper measuring: Highly recommend using a weighing scale to measure the flour. Too much flour will lead to dry dough and cause the scones won’t rise and become crumbly after baking.
Avoid over-working the dough: Make sure to mix the ingredients until just combined. The dough should be cohesive but slightly crumbly. It’s perfectly fine if the dough appears slightly uneven. The main goal to avoid over-kneading the dough is to minimize gluten development and preserve the delicate texture of the scones. Over-kneading leads to the formation of too much gluten, resulting in a dense and tough texture in the finished scones.
If the dough becomes too sticky: Lightly dust your hands, work surface and scrapper with flour while shaping the scones. When shaping the dough, make sure do not over compress the dough.
Freeze the unbaked scones before baking: There are a few benefits to freeze the scones before baking as follows:
To improve the scones texture and rise. By freezing the scones before baking helps maintain the shape and structure of the dough. As the scones are frozen, the butter and other fats in the dough solidify. When placed them in a hot oven, the solidified fats take longer time to melt, resulting in a flakier and tender texture. The delayed melting of fats also helps the scones rise more evenly and prevents them from spreading too much while baking.
To enhance flavour development. Freezing scones allows the flavours to develop and intensify, enhancing the overall taste once it’s baked.
Time management. By freezing the scones before baking, you can control the timing of when you want to enjoy them. You can have the unbaked scones ready in the freezer, and when desired, simply pop them into the oven, resulting in freshly baked scones with minimal preparation time.
STORAGE AND SERVING TIPS:
Ondeh Ondeh Scones are best consumed fresh on the day they are baked. However, proper storage will help to maintain their quality and ensure you can enjoy them for a few more days. Allow the baked scones to cool completely and store them with an airtight container in the refrigerator for up to 3 days. Make sure to reheat them in the oven before serving.
Ondeh Ondeh Scones are great to enjoy on their own or paired with a hot cup of tea or coffee. Serve warm for the ultimate flavour!
FREQUENTLY ASKED QUESTIONS:
Can I make the Ondeh Ondeh Scones ahead of time?
Yes, you can make the scones in advance and store the unbaked scones in an airtight container and freeze it overnight. Simply pop them into the oven when it’s time to serve. You can enjoy the freshly baked scones in no time.
How to reheat the baked scones stored in the refrigerator?
You can reheat the chilled baked scones in the oven at 320°F (160°C) for about 10-15 minutes or until thoroughly heated.
Can I replace heavy cream with milk for this recipe?
I recommend sticking to use heavy cream. Heavy cream has a higher fat content than milk, which contributes to the richness and tenderness of the scones.
Can I substitute pandan extract with pandan paste?
While pandan paste is a more concentrated form of pandan flavour, it often contains artificial colouring and additives. It’s best to use natural pandan extract for a more authentic flavour and you can adjust the strength and usage according to your liking.
Why my scones crack when baked?
It’s completely normal for scones to develop cracks on their surface after baking. These cracks are a result of the leavening agents like baking powder and the expansion of the dough during baking. As the dough rises and steam release, it can create slight cracks. These cracks give scones their signature tender texture and rustic appearance.
Remember to leave a star rating and let me know how it turned out in the comment section below if you’ve tried and loved this recipe. Your support means a lot to me ❤️
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