Desserts 🤖 AI Generated

Pandan Ondeh-Ondeh Churros (40% Fewer Calories)

Crispy pandan-infused churros piped fresh, filled with molten gula melaka, and rolled in toasted coconut—all while cutting 40% of calories through smart oil and filling swaps. A Southeast Asian twist on Spanish indulgence that tastes as decadent as the original.

25m

Prep Time

20m

Cook Time

Servings

348

Calories

Protein

🛒 Ingredients

✓ 1 cup water
✓ 1/4 cup unsalted butter
✓ 1 cup all-purpose flour
✓ 1/2 tsp pandan extract (or 2 pandan leaves, finely blended)
✓ 1/4 tsp fine sea salt
✓ 1 tbsp vegetable oil (for air-fryer spray)
✓ 1/4 tsp vanilla extract
✓ 3 tbsp gula melaka (palm sugar), finely chopped
✓ 1 tsp malt extract (or barley malt syrup)
✓ 2 tbsp toasted unsweetened coconut flakes
✓ 1 tbsp cinnamon-sugar mix (1 tbsp caster sugar + 1/4 tsp ground cinnamon)

👨‍🍳 Instructions

1. Bloom the Pandan: In a small bowl, mix 1/2 tsp pandan extract with 2 tbsp warm water (or blend fresh pandan leaves with water and strain). Set aside to intensify color and flavor for 5 minutes.

2. Heat Water & Butter: In a saucepan, combine 1 cup water and 1/4 cup butter over medium heat. Stir until butter melts completely. Do not boil—keep temperature around 90°C (194°F).

3. Mix Dry Ingredients: In a medium bowl, whisk together 1 cup flour and 1/4 tsp fine sea salt. Create a well in the center.

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4. Combine & Cool: Pour the warm butter-water mixture into the flour well, then immediately add the pandan bloom and 1/4 tsp vanilla extract. Stir vigorously with a wooden spoon for 2–3 minutes until a thick, smooth choux-like dough forms. Transfer to a piping bag fitted with a large star nozzle (12 mm). Let cool for 3 minutes.

5. Prep Filling Station: Mix 3 tbsp chopped gula melaka and 1 tsp malt extract in a small bowl, stirring well to combine. Combine 2 tbsp toasted coconut flakes and 1 tbsp cinnamon-sugar in another shallow bowl.

6. Pipe & Freeze: Lightly spray air-fryer basket with 1 tbsp oil. Pipe four 4-inch churro batons onto parchment paper (2 per serving), spacing them 2 inches apart. Transfer parchment to freezer for 8 minutes to firm dough before cooking.

7. Air-Fry to Golden: Preheat air-fryer to 190°C (375°F) for 3 minutes. Place churros (still on parchment) in basket. Air-fry for 9–11 minutes, shaking basket at 6-minute mark, until golden and crispy. Internal texture should feel light and airy.

8. Fill Immediately: While churros are still hot, carefully inject or pipe 1/2 tbsp gula-melaka filling into each churro using a small syringe or piping bag fitted with a 4 mm round tip. Work quickly; if churros cool too much, warm briefly in the air-fryer.

9. Coat & Serve: Immediately roll each filled churro in the coconut-cinnamon mixture until fully coated. Arrange on a serving plate. Serve warm within 5 minutes for maximum texture contrast.

📊 Nutrition per Serving

Calories348 kcal

Protein9g

Carbohydrates52g

Fat12g

🏷️ Tags

#air-fryer churros recipe#pandan dessert Southeast Asian#gula melaka caramel filling

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