Wedang Ronde
Wedang Ronde
Savor this quick and easy Indonesian dessert recipe by Rinrin Marinka from Wonderful Indonesia Flavours.
  • Difficulty Level Moderate
  • Technique Boiling
  • Preparation Time 35 minutes
  • Cooking Time 25 minutes
  • Yield 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
  1. Blend peanuts, sugar and salt to create stuffing of ronde
  2. To create the ronde, mix the rice flour and salt and then add warm water, knead until the dough becomes hard
  3. Divide the dough into 3 parts, pour one dough with red food coloring and one green, and one dough white.
  4. Shape the dough and fill it with the ronde stuffing. Boil the ronde until float
  5. To make the ginger syrup, boil water mixed with sugar, ginger, pandan leaves, lemongrass using low heat until the water boils and fragrant
  6. Serve ronde with ginger syrup and a variety of complementary garnishes

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