Simple Way to Prepare Homemade Wedang Ronde (Glutinous Rice Balls in Ginger Syrup)

Makan Receh di Februari 28, 2021

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

For the ronde dough, mix the rice flour and salt lightly, before adding the warm water. Knead till the dough comes together and becomes smooth. Serve ronde immediately with warm ginger syrup, toppings and garnishes.

Hey everyone, it's Louise, welcome to our recipe site. Today, we're going to prepare 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 little bit tasty. This is gonna smell and look delicious.

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.

Wedang Ronde (Glutinous Rice Balls in Ginger Syrup) is one of the most well liked of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They're nice and they look wonderful. Wedang Ronde (Glutinous Rice Balls in Ginger Syrup) is something which I have loved my whole life.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook wedang ronde (glutinous rice balls in ginger syrup) using 17 ingredients and 9 steps. Here is how you cook it.

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

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

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. When do you eat Vietnamese Glutinous Rice Balls with Ginger Syrup? Having said that, you can easily find these already made at your local Vietnamese supermarket - ginger syrup.

So that is going to wrap this up with this exceptional food wedang ronde (glutinous rice balls in ginger syrup) recipe. Thanks so much for reading. I'm confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don't forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!

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