Description
Wedang ronde is an Indonesian version of tang yuan, a popular Chinese dessert consisting of glutinous rice balls in a sweet soup. Here, the rice balls are cooked with ginger, palm sugar, and pandan leaves.
Ingredients
Scale
- 25 gr roasted skinless peanuts
- 1 tbsp sugar
- 200 gr glutinous rice flour
- 1 tbsp tapioca flour
- 120 ml warm water
- Pinch of salt
- 2 drops green food colouring
- 2 drops pink red food colouring
- 200 gr fresh ginger
- 2 pandan leaves, knotted
- 1 lt water
- 100 gr palm sugar
- 3 tbsp granulated sugar
- Water for boiling
- 50 gr sugar palm fruit, boil for around 15 minutes, cool and slice (optional)
- Roasted peanuts for garnish
Instructions
- Ginger Soup: Roast the ginger over the stove until it’s a bit charred, around 5 minutes each side. Let it cool, scrape the skin, and bruise.
- Put 1 lt of water in a cooking pan.
- Add the ginger, pandan leaves, palm sugar and granulated sugar.
- Cook the soup until it boils, then lower the heat to medium low and continue cooking for about 15 minutes.
- Turn off the heat and sieve the soup to get a nice clear soup. Throw away the ginger and pandan leaves.
- Set the soup aside.
- Peanut filling: Grind the peanuts and 1 tbsp granulated sugar in a grinder until fine, set aside.
- Glutinous rice ball: Using a spoon, mix well: the glutinous flour, tapioca flour and a pinch of salt, in a bowl.
- Add the warm water to the flour mixture little by little while mixing it with a tablespoon. Make sure not to add too much water to avoid watery dough.
- Knead the dough using your hand until the dough is smooth and there are no more sticky bits of flour.
- Divide the dough equally into 3 parts.
- Add 2 drops of green food colouring to 1 part of the dough, then work on the dough until the dough turns smooth green.
- Do the same thing with the 2nd part of the dough using the pink food colouring.
- Leave the 3rd part of the dough as it is. This will result in white balls.
- While you are working on the dough, boil some water in a cooking pot.
- Take a little bit of the dough and roll it to form a small ball, then press into it using your thumb. Add the peanut sugar filling and then close it tightly. Roll it again into a smooth ball.
- Continue doing the same thing until you are done with all the dough.
- Put the sticky balls into the boiling water.
- Cook the balls until they float.
- When the balls float, continue cooking for another 3 minutes.
- Drain the balls until there’s no more water dripping.
- Put the balls in the serving bowls, add the sliced palm sugar fruit and the ginger soup.
- Garnish with roasted peanuts and serve immediately.
Notes
- To get a perfectly smooth round ball, after the ball is shaped, put it in the boiling water immediately until done.
- The amount of ginger and sugar can be adjusted according to your preference.
Keywords: Non-spicy, palm sugar, pandan leaves, tang yuan