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Before you jump to Wedang Ronde (Glutinous Rice Balls in Ginger Syrup) recipe, you may want to read this short interesting healthy tips about Energy Boosting Snack foods.
Ingesting healthy foods tends to make all the difference in how we feel. If we eat more healthy snacks and less of the unhealthy ones we usually feel much better. Eating more fresh vegetables helps you feel much better than eating a slice of pizza. Deciding on healthier food choices can be tough if it is snack time. You can spend numerous hours at the grocery store searching for the right snack foods to allow you to feel healthy. Here are a handful of healthy snacks that can be used when you need a fast pick me up.
Foods made from whole grains are excellent for a quick snack. A piece of whole wheat toast, for instance is a great snack in the morning. When you need a fast treat on your way out the door, do not forget to look for whole grain chips, pretzels, and crackers. Make the modification from refined products such as white bread to the healthier whole grain alternatives.
There are lots of healthy treats you can choose that never involve a lot of preparation or searching. Being healthy and balanced doesnt need to be a battle-if you let it, it can be quite easy.
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 have wedang ronde (glutinous rice balls in ginger syrup) using 17 ingredients and 9 steps. Here is how you do that.
The ingredients needed to cook Wedang Ronde (Glutinous Rice Balls in Ginger Syrup):
- Prepare Rice Balls
- Prepare 125 g glutinous rice flour
- You need 1 Tbsp rice flour
- Use 130 ml water
- Prepare Some food coloring
- Provide Filling
- Prepare 50 g ground nut
- Provide 40 g palm sugar
- You need 1 Tsp water
- Take Ginger Syrup
- Get 500 ml water
- Get 30 g ginger
- Provide 2 pandan leaves (knotted)
- Take 3 Tbsp sugar
- Take 50 g palm sugar
- You need Topping
- Provide Roasted ground nut
Instructions 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 ✨
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