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

Hello everybody, hope you’re having an amazing day today. Today, we’re going to make a special dish, wedang ronde (glutinous rice balls in ginger syrup). One of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.

Wedang Ronde (Glutinous Rice Balls in Ginger Syrup) is one of the most favored of current trending meals on earth. It’s appreciated by millions daily. It is simple, it is fast, it tastes delicious. Wedang Ronde (Glutinous Rice Balls in Ginger Syrup) is something which I’ve loved my entire life. They are nice and they look fantastic.

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. This wedang ronde glutinous rice ball recipe looks so comforting and is sure to warm up anyone on a cold day.

To begin with this recipe, we have to first prepare a few components. You can have 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. Get Rice Balls
  2. Get 125 g glutinous rice flour
  3. Make ready 1 Tbsp rice flour
  4. Make ready 130 ml water
  5. Make ready Some food coloring
  6. Prepare Filling
  7. Prepare 50 g ground nut
  8. Make ready 40 g palm sugar
  9. Prepare 1 Tsp water
  10. Prepare Ginger Syrup
  11. Take 500 ml water
  12. Get 30 g ginger
  13. Get 2 pandan leaves (knotted)
  14. Get 3 Tbsp sugar
  15. Get 50 g palm sugar
  16. Prepare Topping
  17. Prepare Roasted ground nut

Generally they open their stalls only at night or start afternoon. In a separate mixing bowl, place the glutinous flour and slowly pour in the water while kneading the flour. Continue to pour the water until the dough has a started to take a play dough like consistency. Soft and chewy glutinous rice dumplings or Tang Yuan served in sweet ginger broth is made using only natural colors.

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 ✨

You only need glutinous rice flour, water, and food coloring (if you choose to use). However, if you just mix the flour with water, you will have a hard time rolling the dough into little. I think, tang yuan is the ancestor for wedang ronde (javanese traditional snack). 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.

So that is going to wrap this up for this special food wedang ronde (glutinous rice balls in ginger syrup) recipe. Thank you very much for your time. I’m sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!