Ondeh Ondeh Cookies: Melt-In-Your-Mouth Delicious!

CategoryCooking MethodTags, DifficultyBeginner
Yields1 ServingPrep Time30 minsCook Time40 mins
Yields1 ServingPrep Time30 minsCook Time40 mins

A buttery and irresistibly sweet recipe from our friends at Sharefood.sg! Indulgent butterscotch and gula melaka match perfectly with the buttery cookie base, making these Ondeh Ondeh Cookies a favourite for anyone with a sweet tooth. A recipe from home cook Faeez, who shares her passion for baking on her website.


Dough Set A
 280 g butter place in room temperature for 5 minutes to soften it.
 180 g caster sugar
 ½ tsp salt
 50 g milk powder
 40 g egg yolks from 2 – 5 eggs
 ½ tsp vanilla essence
 ½ tbsp pandan paste
Dough Set B
 80 g ground almond
 30 g desiccated coconut
Dough Set C
 360 g top flour
 30 g glutinous rice flour
Dough Set D
 5 tbsp milk use as desired
 20 g coconut oil
 200 g butterscotch chips
 60 g gula melaka chop into small pieces
 50 g dessicated coconut add more as desired


Step 1: Prepare the cookie dough

In the Kenwood stand mixer, place [Set A] ingredients into the mixing bowl. Attach the K paddle attachment, beat on speed 3 till the butter becomes light and fluffy.


Next, place [Set B] ingredients into the mixing bowl and beat till well combined.


Sieve in [Set C] ingredients. Beat till dough forms.


Wrap the cookie dough in a clingwrap and chill for 1 hour.

Step 2: Cut the cookie dough and set aside

Remove the cookie dough from the chiller. Let it sit in room temperature for 3 minutes till dough softens. If the dough is still hard and crumbly, add in 1 tbsp of milk, and use your hand to knead it gently. Repeat this step till the dough becomes pliable.


Place the dough on a table top laid with clingwrap. Cover the dough with a large cling wrap and use a rolling pin to roll out the dough to about 3cm or 4cm thick


Use a tart cutter and cut out the shape of each cookie.


Transfer the cookies to the baking tray lined with parchment paper, leaving 1cm apart from each other.


Bake cookies in a preheated oven at 150oC for 30 – 40 mins. Allow the cookies to cool on baking sheet for 5 minutes before transferring to the wire rack to cool completely.

Step 3: Prepare the topping

In a microwave-safe bowl, add in buttescotch chips and coconut oil. Transfer to the microwave oven and heat it up for 10 – 20 sec. Remove from oven, stir to combine mixture. If the content has not fully melted, heat it up for another 10 sec.

Step 4: Assemble and serve

Scoop a spoonful of melted butterscotch onto the cookie.


Decorate ½ of the cookie with gula melaka, another ½ with desiccated coconut.


Leave it in room temperature till the butterscotch hardens and it’s ready to be eaten! Do store the cookies in air tight containers.

This recipe uses Kitchen Machines

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