wedang ronde

Wedang Ronde is a Javanese dessert, one of the pride of Yogyakarta: glutinous rice balls stuffed with sweet peanut paste, floating in a hot and sweet ginger tea. Wedang means hot. But this dessert can be enjoyed cold too, although uncommon.


The Ronde:
200 gr glutinous rice flour
200 ml of water
1 tsp slaked lime/lime stone paste water
100 gr peanut praline, finely ground
Red, yellow and green food coloring
2 litre of water to cook the ronde

Ginger tea:
Boil the following ingredients until the sugar dissolves. Add another 10 minutes to infuse the spices even more. Take it off the heat, let it cool.
1 litre of water
200 gr sugar
7 kaffir lime leaves
100 gr small ginger, bruised
1 stick of cinnamon

How to:
Boil 2 litre of water.
Mix 200 ml of water with slaked lime/lime stone paste water, gradually pour onto the glutinous rice flour while kneading with your bare hand until it becomes a pliable dough. Divide into three, color each dough with different food coloring.
Pinch a small amount of dough, flatten it with your hand, fill with a small amount of ground peanut praline. Shape into balls. Do it to the rest of the dough. We call the balls: Ronde. Lovely, isn’t it?
Drop the ronde into the boiling water, let the cook until they are floating. Drain, drop them into the ginger tea.


Topic: wedang ronde

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