Wedang Ronde
Savor this quick and easy Indonesian dessert recipe by Rinrin Marinka from Wonderful Indonesia Flavours.
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Moderate
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Boiling
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35 minutes
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25 minutes
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4 servings
Ingredients
- Ronde Warm Ginger Syrup
- 6 Lemongrass, crushed
- 400 grams Ginger, burned, crushed
- 400 grams Sugar
- 4 pieces Pandan Leaves
- 2 litres Water
- 1 teaspoon Salt
- Ronde
- 2 drops Red Food Coloring
- 2 drops Green Food Coloring
- 135 millilitres of warm Water
- ¼ teaspoon Salt
- 150 grams Rice Flour
- Ronde stuffing
- 25 grams of Sugar
- ⅛ teaspoon Salt
- 50 grams of Peanuts without skins, roasted, crushed
- Toppings
- 3 pieces of White Bread without skin, diced
- 25 grams of Red Pearl Sago
- 200 grams Kolang Kaling (Palm Seeds) boiled and sliced
- 200 grams Lychee
- Garnish
- Pandan leaves
- Basil
- Edible flower
Method
- Blend peanuts, sugar and salt to create stuffing of ronde
- To create the ronde, mix the rice flour and salt and then add warm water, knead until the dough becomes hard
- Divide the dough into 3 parts, pour one dough with red food coloring and one green, and one dough white.
- Shape the dough and fill it with the ronde stuffing. Boil the ronde until float
- To make the ginger syrup, boil water mixed with sugar, ginger, pandan leaves, lemongrass using low heat until the water boils and fragrant
- Serve ronde with ginger syrup and a variety of complementary garnishes
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