Ingredients with Measurements:
- 500 ml water
- 100 g glutinous rice flour
- 50 g palm sugar
- 1 pandan leaf
- 1/2 tsp salt
- 100 g roasted peanuts, crushed
- 100 g sesame seeds, toasted
- 400 ml coconut milk
Special equipment needed: None
Step-by-step instructions:
a. In a pot, bring water to a boil.
b. In a bowl, mix glutinous rice flour with 100 ml of water until it forms a smooth paste.
c. Add the rice flour paste to the boiling water and stir until it thickens.
d. Add palm sugar, pandan leaf, and salt to the pot and stir until the sugar dissolves.
e. In a separate pan, toast sesame seeds until fragrant and set aside.
f. In another pan, roast peanuts until golden brown and set aside.
g. Add coconut milk to the pot and stir until it is well combined.
h. Remove the pandan leaf from the pot.
i. To serve, ladle the wedang ronde into bowls and sprinkle with roasted peanuts and sesame seeds.
30 minutes
5. Temperature: Medium heat
Serving size: 4-6 servings
Nutritional information:
- Calories: 350
- Fat: 25g
- Carbohydrates: 25g
- Protein: 8g
Substitutions for ingredients:
- Brown sugar can be used instead of palm sugar.
- Almonds can be used instead of peanuts.
- Black sesame seeds can be used instead of white sesame seeds.
Variations:
- Add sliced bananas or sweet potatoes to the wedang ronde.
- Use different types of nuts or seeds for toppings.
- Add ginger or lemongrass to the pot for extra flavor.
Tips and tricks:
- Stir the rice flour paste well before adding it to the boiling water to prevent lumps.
- Toast the peanuts and sesame seeds separately to prevent burning.
Storage instructions:
- Store any 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 medium heat until heated through.
Presentation ideas:
- Serve the wedang ronde in small bowls with a spoon.
- Garnish with a sprig of mint or pandan leaf.
Garnishes:
- Roasted peanuts
- Toasted sesame seeds
- Mint leaves
- Pandan leaf
Pairings:
- Fried bananas
- Sweet potato fritters
- Spring rolls
Suggested side dishes:
- Steamed rice
- Grilled chicken
- Stir-fried vegetables
Troubleshooting advice:
- If the wedang ronde is too thick, add more water or coconut milk to thin it out.
- If the wedang ronde is too thin, add more glutinous rice flour to thicken it.
Food safety advice:
- Make sure to use fresh ingredients and wash your hands before cooking.
Food history:
- Wedang ronde is a traditional Indonesian dessert that is often served during the cold season.
Flavor profiles:
- Sweet, nutty, and creamy.
Serving suggestions:
- Serve hot or cold.
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Region: Indonesian