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.
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
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
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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