How to Make Any-night-of-the-week Wedang Ronde (Glutinous Rice Balls in Ginger Syrup)

Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, wedang ronde (glutinous rice balls in ginger syrup). One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really 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 daily. It’s simple, it is quick, it tastes delicious. Wedang Ronde (Glutinous Rice Balls in Ginger Syrup) is something which I’ve loved my entire life. They’re fine and they look wonderful.

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. In a separate mixing bowl, place the glutinous flour and slowly pour in the water while kneading the flour.

To begin with this particular 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 that.

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

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

Note: • Red pearl sago is made from the starch of the sago palm and can be. 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.

Steps 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 ✨

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. 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. The combination of the rice balls and the ginger syrup is pure heaven on cool fall days or cold winter days.

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