I baked and shared an Onde Onde Cake using Swiss Meringue Butter Cream four years ago and it become one of the most pupular posts in my blog. Lately, I have been trying a variation using whipped cream and grated coconut. Here is the recipe that I have settled on after a few attempts.

The feedback that I have received from people who had tried both version seems to come down to personal preference. Some prefer this version and some prefer it with the Swiss Meringue Butter Cream. My family enjoy both versions. We can never go wrong with a combination of Pandan, Coconut and Gula Melaka.

How about you? Which version you prefer?

RECIPE LINK:
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