Ondeh ondeh – 椰糖椰丝球

Yesterday we made a beautiful coconut twist on Tanqueray No.TEN’s Gin and Tonic. Today we are going to show you how to make a classic tea time snack, Ondeh Ondeh with the leftover coconut juice. The fruity and refreshing taste on the Tanqueray No. TEN Gin and Tonic is a match made in heaven with the mochi-like texture of Ondeh Ondeh .With a burst of gula melaka after each bite the sweetness elevates the flavours of the drink. Our Coconut Gin and Tonic being not too sweet, the balance that this food and drink pairing bring is just perfect for and chill weekend afternoon.

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

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  • Servings: 4-5 servings

  • Time: 30 minutes

  • Skill: Easy

Ingredients:

  1. 30 pieces pandan leaves

  2. 1 coconut

  3. 100g Gula melaka

  4. 100g glutinous rice flour

  5. 50g tapioca flour

  6. 1 tbsp sugar

  7. ½ tsp salt

  8. 100g desiccated coconut

  9. Ingredients

    Steps:

    1. Cut pandan leaves into small pieces and add into a blender. Add coconut water from 1 coconut into blender. Blend evenly, pour into a cheesecloth and squeeze juice into a beaker.

    2. Chop gula melaka into small pieces.

    3. Add glutinous rice flour, tapioca flour, sugar, salt and 100ml of pandan and coconut juice. Mix well and knead until dough is firm.

    4. Roll dough to 20g portions. Make a dent in centro of dough, add chopped gula melaka, seal and roll into a ball.

    5. Swirl hot water in a pot on low heat, add ondeh ondeh balls into the pot. Cook until ondeh ondeh floats. Remove and add to desiccated coconut and coat.

    6. Serve with Tanqueray Coconut Gin and Tonic.