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We hope you got benefit from reading it, now let’s go back to wedang ronde (glutinous rice balls in ginger syrup) recipe. You can cook wedang ronde (glutinous rice balls in ginger syrup) using 17 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to prepare Wedang Ronde (Glutinous Rice Balls in Ginger Syrup):
- You need Rice Balls
- You need 125 g glutinous rice flour
- Use 1 Tbsp rice flour
- Prepare 130 ml water
- Take Some food coloring
- You need Filling
- Use 50 g ground nut
- Prepare 40 g palm sugar
- Use 1 Tsp water
- Get Ginger Syrup
- Take 500 ml water
- You need 30 g ginger
- Get 2 pandan leaves (knotted)
- Prepare 3 Tbsp sugar
- Get 50 g palm sugar
- You need Topping
- You need Roasted ground nut
Steps to make Wedang Ronde (Glutinous Rice Balls in Ginger Syrup):
- Prepare ingredients for filling. Roast peanut on the pan for about 7 minutes with low heat. Wait until it is a bit cold, then peel the skin. Toss roasted peanut, palm sugar and water into food processor. I don't make it into paste, because I like the texture of peanut crumbs. Set aside.
- Prepare ingredients for rice ball. Roast glutinous rice flour in the pan for 5 minutes in low heat. I roast the flour in order to remove the taste of glutinous rice flour on rice ball.
- Mix glutinous rice flour, rice flour and water. Add water little by little and mix it with spatula or knead with your hand. Stop giving the water if the dough able to be shaped.
- Devide dough into 5 (You could skip this process if you want to make it colorless) and give it food coloring. I devided dough to 30 balls in total, 8 grams each or 1 Tsp.
- Make dough into ball with your hand and press it to ~2mm thick and put 1/4 tsp filling on the dough. Wrap the filling and shape the dough into ball again. Do it until no dough left.
- Heat water and bring it to boil. Put rice ball into boiling water and boil it until the ball float into the surface. Once it floats (cooked), take it out and put it on cold water. This process prevent balls stick to each other.
- Prepare ingredients for Ginger Syrup. Roast the ginger and bruised it. You can add more ginger for the strong spiciness of ginger if you like it.
- Put water, sugar, palm sugar, pandan leaf and ginger into saucepan. Boil it for 7 minutes. Put rice balls on the bowl and pour ginger syrup. Serve while it hot/warm.
- Wedang Ronde is ready to serve with roasted nut sprinkle ✨
Having said that, you can easily find these already made at your local Vietnamese supermarket - ginger syrup. The skin of the rice balls is glutinous rice flour and it has an addictive soft-chewy texture. The filling is creamy mung bean paste which is slightly sweet. The distinctive flavor of ginger added sweetness of sugar make this drink was so Ingredients ronde , mix glutinous rice flour and salt. Pour warm water little by little.
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