Wedang Ronde (Glutinous Rice Balls in Ginger Syrup). Wedang Ronde made from glutinous rice flour mixed with a small amount of water to form balls and then either cooked and served in boiling water with. Place glutinous rice flour in a mixing bowl. Pour water in batches and knead with your hands until the dough come together into a play dough like consistency.

Serve ronde immediately with warm ginger syrup, toppings and garnishes. In a separate mixing bowl, place the glutinous flour and slowly pour in the water while kneading the flour. Continue to pour the water until the dough has a started to take a play dough like consistency. You can cook Wedang Ronde (Glutinous Rice Balls in Ginger Syrup) using 17 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Wedang Ronde (Glutinous Rice Balls in Ginger Syrup)

It's of Rice Balls.
Prepare 125 g of glutinous rice flour.
Prepare 1 Tbsp of rice flour.
It's 130 ml of water.
It's of Some food coloring.
You need of Filling.
Prepare 50 g of ground nut.
It's 40 g of palm sugar.
You need 1 Tsp of water.
You need of Ginger Syrup.
You need 500 ml of water.
It's 30 g of ginger.
Prepare 2 of pandan leaves (knotted).
You need 3 Tbsp of sugar.
It's 50 g of palm sugar.
You need of Topping.
Prepare of Roasted ground nut.

When do you eat Vietnamese Glutinous Rice Balls with Ginger Syrup? Having said that, you can easily find these already made at your local Vietnamese supermarket - ginger syrup. Wedang ronde is Indonesian version of tang yuan (汤圆). While the Chinese traditionally prepare tang yuan during winter solstice, Indonesian simply make this on a whim, though wedang ronde is best enjoyed in rainy seasons when the temperature dips.

Wedang Ronde (Glutinous Rice Balls in Ginger Syrup) step by step

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 ✨.

Wedang ronde is commonly stuffed with ground. Soft and chewy glutinous rice dumplings or Tang Yuan served in sweet ginger broth is made using only natural colors. You only need glutinous rice flour, water, and food coloring (if you choose to use). However, if you just mix the flour with water, you will have a hard time rolling the dough into little. The skin of the rice balls is glutinous rice flour and it has an addictive soft-chewy texture.