Best Advice to Producing Extraordinary Wedang Ronde (Glutinous Rice Balls in Ginger Syrup)

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Wedang Ronde (Glutinous Rice Balls in Ginger Syrup)

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To prepare an unforgettable Wedang Ronde (Glutinous Rice Balls in Ginger Syrup), here are the ingridients required:

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

After preparing the ingridients, next you are ready to prepare your appetizing Wedang Ronde (Glutinous Rice Balls in Ginger Syrup) by following the guidances below:

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 ✨.

Overview of Vietnamese Glutinous Rice Balls in Ginger Syrup (Che troi nuoc) Growing up in Vietnam, I got to eat and love many warm desserts, like che chuoi (banana tapioca pudding) or this glutinous rice balls/dumplings in ginger syrup. In Vietnam, we call this dessert "che troi nuoc". The name is derived from the fact that the rice balls/dumplings will float to the surface when cooked. Vietnamese Glutinous Rice Balls are filled with mung bean paste and bathed in the fragrant and sweet ginger syrup. Wedang ronde - glutinous balls in ginger water.

Recipe : Wedang Ronde (Glutinous Rice Balls in Ginger Syrup)

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