關於 ondeh ondeh ingredients ，我們在網路上蒐集到這些相關的討論、資訊與評價

4 desserts with one basic dough recipe. Get useful tips from this video to make your desserts.
Basic Dough Recipe
Ingredients:
200g glutinous rice flour
50g tapioca flour
2 tbsp caster sugar
2 tbsp cooking oil
100ml hot water
100ml room temperature water
Some additional suggestions
Replace 100ml temperature water with Pandan juice (blend panda leaves and strain)
or
Replace 100ml temperature water with thick coconut milk.
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Tang Yuan
Basic dough roll into small balls. Served in sugar syrup to taste that is boiled with pandan leave and ginger slices
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Ondeh Ondeh
For the filling chopped up gula melaka-150gm. For the coating mix 200gm of grated coconut with a pinch of salt.
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Kuih Kochi and Green Koo Kuih
Both have the same filing. For the filling, melt gula melaka-150g with water-50ml flavoured with pandan leaves then add in freshly grated coconut-200g. Cook till the grated coconut absorbs the mixture. Lastly add in 1tbsp tapioca starch slake with cold water. Pour into the mixture and mix well. Remove from heat. Set aside and let it cool down before wrapping.
#ondeonde #kuihkoci #tonyuen #angkoo

Dive into the wonderful world of kuehs with Jeremy Nguee of Mrs Kueh and Claire Ariela Shen of Rainbow Lapis, as they take you on a tour of popular kuehs, the unique tools of kueh making and demonstrate to you on how kuehs get their vibrant colours from natural ingredients.

The masterclass will include a demonstration of how you can make “burst in your mouth” ondeh ondeh at home too!
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To view the full list of activities, check this out in advance and get ready for some exciting cooking: https://bit.ly/2EpoXCM

#visitsingapore #singaporefoodfestival #singaporefoodfestival2020 #SingaporeRediscovers

Love Gin and Tonics? Try our take on a fresh and refreshing Tanqueray No.TEN’s Coconut Gin and Tonic made with Tanqueray No. Ten! A very simple drink to make with just four ingredients! The floral and fruity notes of Tanqueray No. Ten pairs perfectly with fresh coconut juice creating an interestingly twist to your normal G&T. You can also use the leftover coconut juice to make a classic tea time snack, Ondeh Ondeh which we chose to pair with our Gin and Tonic. Stay tuned for the recipe tomorrow!
Bitters & Tanqueray US

Please Enjoy Responsibly.

To get yourself a bottle of Tanqueray No. TEN Gin hit the link below!

https://www.lazada.sg/catalog/?spm=a2o42.lazmart_channel.red-mart-search.1.e7ea48a6Bb1i6t&q=tanqueray&_keyori=ss&from=suggest_normal&m=redmart&sugg=tanqueray_0_1

Recipe:
Servings: 1
Cooking Time: 5 mins
Skill level: easy

Ingredients:
1 coconut
60ml fresh coconut water
60ml Tanqueray No. Ten Gin
60-80ml Tonic water

Steps:
1) Add coconut water from 1 coconut to a beaker, scrape coconut flesh into long strips, roll and skewer onto a cocktail pick.
2) Add ice into a copa glass, stir to chill glass, strain excess water.
3) Add Tanqueray No. Ten Gin, coconut water. Stir to mix and chill.
4) Top with tonic water, stir slightly to mix. Add coconut flesh garnish and serve with Ondeh Ondeh.

#bitters #cocktails #simple #gin #tanqueray #coconut #Tanqueraynoten #coconutginntonic #freshfruit #bartending #homebar #mixology #classic #cocktailrecipe #cocktailoftheday

糕點甜點食譜│爆漿的Ondeh Ondeh，家鄉味椰糖椰絲糯米球，椰糖融化在嘴裡的幸福感│Nyonya Kuih Ondeh Ondeh│EP17
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這是芭樂媽最懷念的一道糕點,
做出來的12顆,
一家四口秒殺,
瞬間就沒有了,
好吃的甜點, 家鄉的味道!

材料:
糯米粉 100g
木薯粉 35g
糖粉 10g
椰糖 100g
斑蘭葉 15~20片
清水100g
椰絲 適量

每顆麵團20g, 可以做12顆。

Ondeh ondeh is the kuih I miss the most in Taiwan.
My kids like so much.
Delicious dessert. the taste of hometown!

Ingredients:
Glutinous rice flour 100g
Tapioca lour 35g
icing sugar 10g
Coconut sugar 100g
Pandan Leaf 15~20 pcs
Water 100g
Proper amount of coconut shreds

20g per dough. It can be done about 12 pcs.

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📷 相機 ‣‣ https://bit.ly/2mvh8Tu
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💬不可錯過的其它人氣素食料理家常菜食譜的影片
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‣‣ 素食家常菜料理│芋頭這樣做最好吃，加這味天天吃都不膩，一上桌全掃光│Vegan Recipe │EP118
https://youtu.be/P6LTAgaBaT0
‣‣ 新年黑糖發糕，阿嬤的獨門配方，一定包你發，鬆軟綿密到不行！黑糖发糕│Brown Sugar Huat Kuih Recipe
https://youtu.be/vVLY_SS4H7w
‣‣ 南瓜發糕，這樣做發糕一定對你開口笑！黃澄澄的讓你整年都發發發！金瓜发糕│Steamed Pumpkin Huat Kuih.
https://youtu.be/8wEiv5d8XKQ
‣‣ 素食家常菜料理│豆干不要再滷了，加三條杏鮑菇，開胃下飯，吃了永遠忘不了│Oyster Mushroom and Dried Tofu Vegan Recipe │EP119
https://youtu.be/qQX9fahW-_Y
‣‣ 黑糖馬來糕，鬆軟到不行，原來這麼簡單！黑糖馬拉糕！│Cantonese Sponge Cake. Yummy! Easy!
https://youtu.be/9bVtH7pZyh0

#糕點#甜點 #OndehOndeh #食譜 #做法 #kuih #nyonyakuih

Onde-onde is a traditional balls of rice cake filled with liquidified palm sugar and coated in grated coconut. This dessert is traditionally made with screwpine leaves or pandan leaves which explains why the balls are usually green in colour. These sweet glutinous rice balls are commonly found in Indonesia, Malaysia, Brunei and Singapore.

See below for the full list of ingredients used or go to our website:
http://wp.me/p8NIeJ-4V

Hope you can recreate this yummy dish in the comfort of your home. Thanks for dropping by our channel.

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Jamie
on behalf of Spice N' Pans

Ingredients:
makes 40 onde onde

450g glutinous rice flour
1 heap tablespoon of tapioca flour or cornflour
85ml of water
200ml of water
150g of palm sugar
4 different food colouring - colours per your preference
300g of grated coconut

Ingredients:
For the filling:
200g (2 cups) peeled split mung bean
1 cup water
1/2- 1 tsp salt
1 tbsp sugar
3 tbsp crispy fried shallots
3 tbsp vegetable oil

For the dough:
400g (14 oz) glutinous/ sticky / sweet rice flour (mochiko/ bot nep)
360ml (1.5 cup) luke warm water (37-40°C)

For ginger syrup
1.5 liter (6 cups) water
300g (1+ 2/3 cups) brown/palm sugar
1/4 tsp salt
1 large piece ginger (double size of your thumb)

Similar recipe with tapioca starch http://youtu.be/4afudbwuEc4 (Clear Tapioca Pearls in Ginger Syrup - Che Bot Loc)

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