How to Prepare Homemade Wedang Ronde (Glutinous Rice Balls in Ginger Syrup)
Hey everyone, it's Brad, welcome to our recipe site. Today, we're going to make a distinctive dish, Recipe of Homemade Wedang Ronde (Glutinous Rice Balls in Ginger Syrup). One of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.
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Many things affect the quality of taste from Wedang Ronde (Glutinous Rice Balls in Ginger Syrup), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Wedang Ronde (Glutinous Rice Balls in Ginger Syrup) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Wedang Ronde (Glutinous Rice Balls in Ginger Syrup) is 3-5 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Wedang Ronde (Glutinous Rice Balls in Ginger Syrup) estimated approx 1 hour.
To get started with this recipe, we have to prepare a few components. You can cook Wedang Ronde (Glutinous Rice Balls in Ginger Syrup) using 17 ingredients and 9 steps. Here is how you can achieve it.
Wedang Ronde is Indonesian version of Tang Yuan. I use groundnut and palm sugar for filling. It's perfect to eat when the weather is cold. I use food coloring to make it colorful. You could simply make it plain without any color😊
Ingredients and spices that need to be Prepare to make Wedang Ronde (Glutinous Rice Balls in Ginger Syrup):
- Rice Balls
- 125 g glutinous rice flour
- 1 Tbsp rice flour
- 130 ml water
- Some food coloring
- Filling
- 50 g ground nut
- 40 g palm sugar
- 1 Tsp water
- Ginger Syrup
- 500 ml water
- 30 g ginger
- 2 pandan leaves (knotted)
- 3 Tbsp sugar
- 50 g palm sugar
- Topping
- Roasted ground nut
Instructions to make Wedang Ronde (Glutinous Rice Balls in Ginger Syrup)
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Wedang Ronde is ready to serve with roasted nut sprinkle ✨
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