Wedang Ronde (Glutinous Rice Balls in Ginger Syrup)
Wedang Ronde (Glutinous Rice Balls in Ginger Syrup)

Hey everyone, it’s Brad, welcome to our recipe site. Today, I will show you a way to prepare a special dish, wedang ronde (glutinous rice balls in ginger syrup). It is one of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Wedang Ronde (Glutinous Rice Balls in Ginger Syrup) is one of the most popular of recent trending foods in the world. It’s enjoyed by millions every day. It is simple, it’s quick, it tastes yummy. Wedang Ronde (Glutinous Rice Balls in Ginger Syrup) is something that I’ve loved my whole life. They’re fine and they look fantastic.

Wedang Ronde made from glutinous rice flour mixed with a small amount of water to form balls and then either cooked and served in boiling water with. Place glutinous rice flour in a mixing bowl. Pour water in batches and knead with your hands until the dough come together into a play dough like consistency.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook wedang ronde (glutinous rice balls in ginger syrup) using 17 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Wedang Ronde (Glutinous Rice Balls in Ginger Syrup):
  1. Prepare Rice Balls
  2. Prepare 125 g glutinous rice flour
  3. Take 1 Tbsp rice flour
  4. Take 130 ml water
  5. Make ready Some food coloring
  6. Get Filling
  7. Prepare 50 g ground nut
  8. Prepare 40 g palm sugar
  9. Make ready 1 Tsp water
  10. Make ready Ginger Syrup
  11. Make ready 500 ml water
  12. Make ready 30 g ginger
  13. Get 2 pandan leaves (knotted)
  14. Make ready 3 Tbsp sugar
  15. Prepare 50 g palm sugar
  16. Get Topping
  17. Get Roasted ground nut

While the Chinese traditionally prepare tang yuan during winter solstice, Indonesian simply make this on a whim, though wedang ronde is best enjoyed in rainy seasons when the temperature dips. Wedang ronde is commonly stuffed with ground. Soft and chewy glutinous rice dumplings or Tang Yuan served in sweet ginger broth is made using only natural colors. You only need glutinous rice flour, water, and food coloring (if you choose to use).

Instructions to make Wedang Ronde (Glutinous Rice Balls in Ginger Syrup):
  1. Prepare ingredients for filling. Roast peanut on the pan for about 7 minutes with low heat. Wait until it is a bit cold, then peel the skin. Toss roasted peanut, palm sugar and water into food processor. I don't make it into paste, because I like the texture of peanut crumbs. Set aside.
  2. Prepare ingredients for rice ball. Roast glutinous rice flour in the pan for 5 minutes in low heat. I roast the flour in order to remove the taste of glutinous rice flour on rice ball.
  3. Mix glutinous rice flour, rice flour and water. Add water little by little and mix it with spatula or knead with your hand. Stop giving the water if the dough able to be shaped.
  4. Devide dough into 5 (You could skip this process if you want to make it colorless) and give it food coloring. I devided dough to 30 balls in total, 8 grams each or 1 Tsp.
  5. Make dough into ball with your hand and press it to ~2mm thick and put 1/4 tsp filling on the dough. Wrap the filling and shape the dough into ball again. Do it until no dough left.
  6. Heat water and bring it to boil. Put rice ball into boiling water and boil it until the ball float into the surface. Once it floats (cooked), take it out and put it on cold water. This process prevent balls stick to each other.
  7. Prepare ingredients for Ginger Syrup. Roast the ginger and bruised it. You can add more ginger for the strong spiciness of ginger if you like it.
  8. Put water, sugar, palm sugar, pandan leaf and ginger into saucepan. Boil it for 7 minutes. Put rice balls on the bowl and pour ginger syrup. Serve while it hot/warm.
  9. Wedang Ronde is ready to serve with roasted nut sprinkle ✨

However, if you just mix the flour with water, you will have a hard time rolling the dough into little. The skin of the rice balls is glutinous rice flour and it has an addictive soft-chewy texture. The filling is creamy mung bean paste which is slightly sweet. Wedang Ronde (or often abbreviated to just "round") is a traditional drink native of Java, in addition to herbs and dawet. Drink warm ginger flavor with the contents of balls of glutinous rice stuffed with a savory peanut.

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