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

Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, wedang ronde (glutinous rice balls in ginger syrup). It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

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.

Wedang Ronde (Glutinous Rice Balls in Ginger Syrup) is one of the most popular of current trending foods on earth. It’s simple, it’s quick, it tastes delicious. It’s appreciated by millions every day. Wedang Ronde (Glutinous Rice Balls in Ginger Syrup) is something which I’ve loved my whole life. They are nice and they look wonderful.

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

To begin 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.

Ingredients

The ingredients needed to make Wedang Ronde (Glutinous Rice Balls in Ginger Syrup):

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

Home / All Recipes / Indonesian / Wedang Ronde Pandan - Pandan Glutinous Rice Balls in Ginger Syrup. Wedang Ronde Pandan - Pandan Glutinous Rice Balls in Ginger Syrup. Add betel lime liquid and warm water a little at a time. This warm dessert comes originally from China, is also well-known in south-east asian countries such as Indonesia, Malaysia, Singapore, Thailand, Vietnam, etc.

Instructions

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 ✨

Overview of Vietnamese Glutinous Rice Balls in Ginger Syrup (Che troi nuoc) Growing up in Vietnam, I got to eat and love many warm desserts, like che chuoi (banana tapioca pudding) or this glutinous rice balls/dumplings in ginger syrup. In Vietnam, we call this dessert "che troi nuoc". The name is derived from the fact that the rice balls/dumplings will float to the surface when cooked. a traditional Central Java f&b, of: 'wedang ronde' . the glutinous dumpling is quite similar with japanese's mochi. Slowly add in the hot water. You mau use your mixer or your hand.

As simple as that Recipe of Wedang Ronde (Glutinous Rice Balls in Ginger Syrup)

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