Ingredients with Measurements:
- 1 cup glutinous rice flour
- 1/2 cup water
- 1/2 cup peanuts, roasted and crushed
- 1/2 cup palm sugar, grated
- 1/2 tsp salt
- 4 cups water
- 1 pandan leaf
- 1 cup coconut cream
Special equipment needed: None
Step-by-step instructions:
a. In a mixing bowl, combine glutinous rice flour and 1/2 cup of water. Knead until the dough is smooth and pliable.
b. Divide the dough into small balls, about the size of a marble.
c. In a pot, bring 4 cups of water and pandan leaf to a boil.
d. Add the glutinous rice balls to the boiling water and cook until they float to the surface.
e. Remove the glutinous rice balls from the pot and set aside.
f. In the same pot, add palm sugar, salt, and crushed peanuts to the remaining water.
g. Bring the mixture to a boil and stir until the palm sugar is dissolved.
h. Add the glutinous rice balls back into the pot and simmer for 5 minutes.
i. Remove from heat and let it cool for a few minutes.
j. In a separate bowl, whisk the coconut cream until smooth.
k. Serve the wedang ronde in bowls, topped with coconut cream.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
5. Temperature:
Boiling water
Serving size:
4-6 servings
Nutritional information:
Calories: 300
Fat: 15g
Carbohydrates: 38g
Protein: 5g
Sodium: 250mg
Sugar: 20g
Substitutions for ingredients:
- Regular sugar can be used instead of palm sugar.
- Almonds or cashews can be used instead of peanuts.
- Vanilla extract can be added for extra flavor.
Variations:
- Red bean paste can be added to the glutinous rice balls for a different texture.
- Sweet potato or taro can be added to the wedang ronde for a different flavor.
Tips and tricks:
- Knead the glutinous rice flour dough until it is smooth and pliable to prevent it from breaking apart.
- Crush the peanuts finely to avoid large chunks in the wedang ronde.
- Add the glutinous rice balls back into the pot slowly to prevent them from sticking together.
Storage instructions:
Store the leftover wedang ronde in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the wedang ronde in a pot over low heat until warmed through.
Presentation ideas:
Serve the wedang ronde in small bowls with a dollop of coconut cream on top.
Garnishes:
Sprinkle some crushed peanuts or sesame seeds on top of the coconut cream.
Pairings:
Serve the wedang ronde with some traditional Indonesian snacks, such as fried bananas or cassava chips.
Suggested side dishes:
None needed.
Troubleshooting advice:
If the glutinous rice balls are too hard, add more water to the dough. If they are too soft, add more glutinous rice flour.
Food safety advice:
Make sure to cook the glutinous rice balls thoroughly to avoid any raw dough.
Food history:
Wedang ronde is a traditional Indonesian dessert that originated from Java. It is commonly served during special occasions and festivals.
Flavor profiles:
Sweet, nutty, and creamy.
Serving suggestions:
Serve the wedang ronde as a dessert or a snack.
Related Categories
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Region: Indonesian