Wedang Ronde

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The Chinese have their tang yuan, but the Indonesians have their own delicious, colorful version – Javanese glutinous rice balls

Let's start cooking!

Peanuts, sugar and salt blended in a blender

Step 1 - Blend stuffing

  • In a blender, add peanuts, 25 g sugar and â…› tsp salt. Blend for 20 seconds then set aside.
Knead ronde dough with hands

Step 2 - Make ronde dough

  • To create the ronde dough, mix glutinous rice flour and ¼ tsp salt. Gradually add 135 ml warm water, kneading the water into the dough (you may not have to use all the water) until it just comes together and isn’t crumbly any more.
Roll dough balls in your hands for a moment before filling it – the heat from your hands keeps the dry dough pliable and less prone to crumbling
Red food coloring on ronde dough

Step 3 - Divide dough and add food coloring

  • Divide the dough into 3 parts. Add red food coloring to one portion and green food coloring to another and knead the color in. Leave one dough white.
Stuffed ronde dough with filing

Step 4 - Stuff and boil ronde

  • Peel off about 1 Tbsp of dough and roll into a ball. Flatten the ball, make an indent and add ½ Tbsp of ronde stuffing. Pinch the sides closed, then roll the ronde, sealing it. Repeat with the rest of the dough.
  • In a pot of boiling water, add ronde and allow it to boil for 5-6 minutes. The ronde is cooked when they float.
Lemongrass, pandan and ginger in boiling water

Step 5 - Boil ginger syrup

  • In a pot, boil water mixed with 400 g sugar, ginger, pandan leaves, lemongrass using low heat for 20 minutes or more. Set aside.

Plate and serve!

Ronde balls topped with sago, peanuts and palm seeds

Serve ronde hot, with ginger syrup, sago and palm seeds.

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