Hey everyone, it is me again, Dan, welcome to our recipe site. Today, we’re going to prepare a special dish, wedang ronde (glutinous rice balls in ginger syrup). It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.
Wedang Ronde (Glutinous Rice Balls in Ginger Syrup) is one of the most popular of recent trending meals in the world. It’s easy, it’s quick, it tastes delicious. It is appreciated by millions every day. They are fine and they look wonderful. Wedang Ronde (Glutinous Rice Balls in Ginger Syrup) is something that I’ve loved my whole life.
Wedang ronde is Indonesian version of tang yuan (汤圆). 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 peanut and sugar.
To get started with this recipe, we have to first 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.
The ingredients needed to make Wedang Ronde (Glutinous Rice Balls in Ginger Syrup):
- Take Rice Balls
- Get 125 g glutinous rice flour
- Take 1 Tbsp rice flour
- Get 130 ml water
- Get Some food coloring
- Make ready Filling
- Prepare 50 g ground nut
- Take 40 g palm sugar
- Get 1 Tsp water
- Take Ginger Syrup
- Get 500 ml water
- Make ready 30 g ginger
- Make ready 2 pandan leaves (knotted)
- Get 3 Tbsp sugar
- Get 50 g palm sugar
- Make ready Topping
- Prepare Roasted ground nut
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.
Steps 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 ✨
You could simply make it plain without any color😊 To avoid the rice balls from drying out, cover them with a damp towel. Bring a large pot of water to a boil and then gently drop each ball in to it. Cook the rice balls until they begin to float and then remove them from the pot. To serve, place a few of the rice balls in to a bowl and ladle over some of the ginger syrup. See great recipes for Wedang Ronde (Glutinous Rice Balls in Ginger Syrup) too!
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