Buko Pandan Roll: Onde-Onde/Klepon Roll
Chiffon, Gula Melaka & Toasted Coconut
1 cup cake flour [120 g]
2 tsp baking powder [8 g]
1/4 cup granulated sugar [50 g]
1/2 tsp salt [3 g]
4 egg yolks [80 g]
1/3 cup vegetable oil [80 mL]
1/2 cups coconut milk (separated from 13.5 oz can) [120 mL]
2 tsp pandan extract [10 mL]
2 drops of green food coloring (gel paste - "leaf green")
4 egg whites [120 g]
1/2 tsp cream of tartar [1.7 g]
1/3 cup granulated sugar [67 g]
Dark Brown Sugar Crumble Filling:
1/2 cup cake flour or AP flour (either works) [60 g]
1/4 cup dark brown sugar [55 g]
1/2 tsp baking powder [2 g]
1/8 tsp table salt [0.7 g]
3 tbsp vegetable oil [45 mL]
2 tsp vanilla extract [10 mL]
Toasted Coconut Sides:
2 cups unsweetened coconut flakes or shredded coconut [150 g]
Buko Pandan Frosting:
8 oz cream cheese [226.4 g]
2/3 cup granulated sugar [133.3 g]
1 tbsp pandan extract [15 mL]
1/2 cup cold coconut cream (separated from 13.5 oz can) [120 mL]
3 cups heavy cream [720 mL]
Buko Pandan Chiffon:
Separate 4 eggs into yolks and whites, and let them come to room temperature. Take 1 can (13.5 oz) of full-fat coconut cream that's been placed in the fridge overnight, so that the thick coconut cream naturally separates from the liquid. Separate 1/2 a cup of the top thick and solid coconut cream part, and separate 1/2 a cup of the thinner and more watery coconut milk. Set the 1/2 cup coconut cream in the fridge and leave the 1/2 cup coconut water at room temperature. Save what's left in the can for another dish.
Then preheat the oven to 350 F (175 C). Line a jelly roll pan (10.5" x 15.5") with parchment paper. Do not grease the pan or the parchment paper.
In a large mixing bowl, sift together 1 cup of cake flour, 2 tsp of baking powder, 1/4 cup of granulated sugar, and 1/2 tsp of salt. Then add in the 4 egg yolks, 1/3 cup of vegetable oil, the 1/2 cup of coconut water (separated earlier), 2 tsp of pandan extract, and 2 drops of green food coloring gel paste. We use a gel paste food coloring called "leaf green".
Beat this together with an electric mixer until the mixture is smooth and well blended.
In the bowl of your stand mixer, add in the 4 room temperature egg whites and 1/2 tsp cream of tartar, and with the whisk attachment beat on medium speed until it looks frothy, about 1 minute. Then turn the speed up to medium-high, and very slowly add in 1/3 cup granulated sugar while continuing to beat. When all the sugar has been added, turn the speed up to high and beat until you see stiff glossy peaks.
One third at a time, gradually and very gently fold in this meringue into the cake mixture until very well combined. Pour this batter into the prepared jelly roll pan, and smooth the top with the spatula.
Bake for about 18 to 20 minutes or until the surface springs back when gently pressed.
Dust the cake with some powdered sugar to prevent sticking. Place a rectangular piece of parchment paper that's bigger than the cake on top, and invert the cake onto the parchment paper and slowly remove the baking pan. Then carefully peel off the parchment paper the cake was baked with.
While the cake is still warm, dust additional powdered sugar onto this side of the cake (to prevent cake from sticking), and roll
the cake with the parchment paper along the short 10.5-inch side, place with the seam side down so it doesn't unroll, and let it cool to room temperature on a wire rack.
Dark Brown Sugar Crumble Filling:
Turn the oven temperature down to 300 F (150 C). Take a large baking sheet (no specific size necessary) and line it with parchment paper.
In a medium-sized bowl, add in 1/2 cup of cake flour or AP flour (either works), 1/4 cup of dark brown sugar, 1/2 tsp baking powder, and 1/8 tsp table salt. Whisk these dry ingredients together till they're well combined.
Add in 3 tbsp of vegetable oil and 2 tsp of vanilla extract. Use a spatula to incorporate these wet ingredients into the dry ingredients until they start to clump together. Transfer these clusters onto your prepared baking sheet and spread them evenly. Use your palms to form spheres, pressing the flour and sugar together to make small compact balls. The clusters shouldn't be any bigger than 1/4" in diameter. These will harden as they bake to make crunchy clusters.
Bake them into the preheated oven at 300 F (150 C) for 25 to 30 min, or until the clusters are lightly golden brown, stirring once or twice during that time to make sure the clusters bake evenly. They should still be moist to the touch, and will become crunchy as they cool.
Let them cool completely to room temperature. These can be made in advance and stored in an airtight container at room temperature for 1 week, or in the fridge or freezer for up to 1 month.
Turn up the oven heat to 350 degrees F. Spread 2 cups of unsweetened coconut flakes or shredded coconut onto a large baking sheet.
Bake the unsweetened coconut flakes (or shredded coconut) for about 6 to 8 minutes, taking it out of the oven and stirring every 2 minutes, until the edges are golden brown. Make sure to check it often, as these will burn easily if they are left in the oven for too long.
Set these aside to cool completely to room temperature.
Buko Pandan Frosting:
In the bowl of the stand-mixer, add in 8 oz of cold cream cheese, 2/3 cup of granulated sugar, 1 tbsp of pandan extract. Then using a paddle attachment, beat them together till the cream cheese has softened and the mixture is smooth. Stop the mixer.
Add in 3 cups of very cold heavy cream and 1/2 cup of the cold coconut cream (separated earlier), and continue to beat for about 2 minutes, until the cream cheese, heavy cream, and coconut cream are combined and uniform. Stop the mixer and scrape down the paddle attachment and the bowl, as needed.
Switch to a whisk attachment, and continue beating on medium-high speed until the mixture forms very stiff peaks. Leave this frosting in the fridge till you're ready to use it.
Assembling the Cake:
When the cake has cooled to room temperature and while the caramel drizzle is cooling, slowly and carefully unroll the cake.
Spread a thin layer of the Buko Pandan frosting on the top surface of the cake, about 1/4 inches thick. Sprinkle all of the crumble-clusters filling on top of the frosting, so that they form an even layer, and then press them down lightly into the frosting.
Slowly and carefully roll the cake up again, the same direction it was rolled before but this time without the parchment paper rolled into it.
Transfer the roll to your serving dish, with the seam-side down, so it doesn't unroll. Fill the gaps at the ends of the cake with the Buko Pandan frosting. Then cover the outer surface of the cake with a thin layer of frosting, as a crumb coat. Smooth it out with a bench scraper, and let your cake rest in the fridge for 20 minutes for the frosting to harden a bit.
When your crumb coat has hardened a bit, apply a 2nd layer of frosting, about 1/4" thick on the outer surfaces. Smoothen it with a bench scraper. Remember to save some frosting to make blobs at the top of the cake in the end.
Take the toasted coconut and press them into the frosting on the sides of the cake, covering the sides all the way around the frosted cake. Not only will this give the cake more of that delicious buko flavor, but it also creates additional texture and an interesting gradation in the cake's color tone.
For decoration at the top of the cake, transfer the 1 cup of frosting that was saved into a piping bag with a large round tip - we use a #2A tip. Pipe big large blobs on top of the roll. Just squeeze to release a blob of frosting, easing off the pressure and lifting, to create a pointy tip. Repeat this along the entire length of the roll.
Let the cake rest in the fridge overnight to let the roll set completely. We recommend eating it cold, storing the cake in the fridge until ready to serve, just like the traditional buko pandan