Go Back
Print

Wedang Ronde

Ingredients

  • 125 g glutinous rice flour
  • 1/2 tbsp cornstarch
  • enough hot boiling water start wth 1/3 c first
  • food coloring if using
  • roughly crushed rosted peanuts salted
  • coconut palm sugar as needed
  • 1 L water
  • 1 lemongrass bruised
  • 1 screwpine leaf knotted
  • 65 g skinned ginger sliced
  • 2 tbsp coconut palm sugar
  • 4 tbsp sugar

Instructions

  • in a pot, mix water, lemongrass, ginger, screwpine leaf, sugars to fully boil, simmer for 15 mins, set aside
  • pour enough water into a separate pot, bring to boil
  • mix flour and starch, pour enough hot boiling water, a little at a time, only until flours turn into pliable mass. Divide into two, and color
  • take about 2 tbsp dough, flatten, fill center with peanuts and coconut sugar, seal and shape into balls (I made some of the green filled with sugar only and/or plain)
  • drop balls into boiling water in the pot, until floating, take out with slotted spoon
  • serve balls with strained ginger syrup (and cubed bread)