Onde Onde

Puff Pastry

1. Mix flour, salt, melted butter and water.
2. Then roll the dough into a rectangle and place the butter in the centre and turn.
3. Turn the dough every 2 hours for a total of 6 times.
4. Let it rest in the refrigerator for half a day and then roll out.
5. Sprinkle with caster sugar, cover with a sheet of baking paper and bake between two baking sheets.
6. Bake at 160°C for 50 min to 1 hour.

Choux Pastry

1. Boil the milk, water, butter, sugar and salt.
2. Add the flour and cook until the mixture pulls away from sides of the pan.
3. Remove from heat and let cool.
4. Once the mixture is at room temperature, add the eggs one by one.
5. Pipe the dough in choux and bake at 160 ° C for 1 h, watching carefully

Coconut Crème Chiboust

This cream should be used immediately after preparation.

1. This cream should be used immediately after preparation.
2. Create a custard and add the gelatin when the custard is hot.
3. Prepare an Italian meringue with the egg whites and the sugar syrup. Both preparations must be made simultaneously, so that they can be whisked together.

Gula Melaka Jelly

1. In a saucepan, combine the Gula Melaka, water and glucose.
2. Cook until the liquidhas evaporated. Carefully add the cream and bring to a boil.
3. Add the gelatin. Strain, then pour the mixture into individual jelly moulds.
4. Allow to cool for at least 3 hours.
5. Unmould just before serving. Boil the sugar, water and salt to 185 ° C to create a caramel.
6. Add the butter. Pour the icing over the choux.

Caramel Topping

1. Boil the sugar, water and salt to 185 ° C to create a caramel.
2. Add the butter.
3. Pour the icing over the choux.

Assembly

1. Spoon the Gula Melaka Jelly onto the frozen puff pastry, then layer on the Coconut Crème Chiboust.
2. Garnish with choux filled with the Chiboust cream.
3. Arrange the choux along the edges of the garnished puff pastry.
4. Top with the Crème Chiboust.
5. Finish with white chocolate disks and coconut shavings.