Ingredients with Measurements:
- 1 cup glutinous rice flour
- 1/4 cup tapioca starch
- 1/4 cup water
- 1/4 cup pandan leaves, chopped
- 1/2 cup palm sugar
- 1/2 cup coconut milk
- 4 cups water
Special equipment needed:
- None
Step-by-step instructions:
a. In a mixing bowl, combine glutinous rice flour, tapioca starch, and water. Mix well until it forms a dough.
b. Divide the dough into small balls, about 1 inch in diameter.
c. In a pot, bring 4 cups of water to a boil. Add the dough balls and cook until they float to the surface.
d. Remove the dough balls from the pot and set aside.
e. In the same pot, add pandan leaves, palm sugar, and coconut milk. Stir until the sugar dissolves and the mixture is well combined.
f. Add the cooked dough balls to the pot and simmer for 5 minutes.
g. Serve hot.
- Time:
Preparation time: 15 minutes
- Cooking time: 15 minutes
5. Temperature:
- None
Serving size:
- 4 servings
Nutritional information:
- Calories: 296
- Fat: 8g
- Carbohydrates: 54g
- Protein: 3g
Substitutions for ingredients:
- Pandan leaves can be substituted with vanilla extract.
- Palm sugar can be substituted with brown sugar.
Variations:
- Wedang Ronde can be made with ginger instead of pandan leaves.
- Wedang Ronde can be served with peanuts or sesame seeds as toppings.
Tips and tricks:
- Make sure to mix the dough well to avoid lumps.
- Cook the dough balls until they float to the surface to ensure they are cooked through.
Storage instructions:
- Wedang Ronde can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat Wedang Ronde in a pot over low heat until heated through.
Presentation ideas:
- Serve Wedang Ronde in a bowl with the coconut milk broth and dough balls visible.
Garnishes:
- Wedang Ronde can be garnished with pandan leaves or mint leaves.
Pairings:
- Wedang Ronde pairs well with Indonesian snacks such as fried bananas or cassava chips.
Suggested side dishes:
- Wedang Ronde can be served as a dessert on its own.
Troubleshooting advice:
- If the dough balls are too hard, add more water to the dough mixture.
Food safety advice:
- Make sure to cook the dough balls thoroughly to avoid any foodborne illnesses.
Food history:
- Wedang Ronde is a traditional Indonesian dessert that is commonly served during special occasions such as weddings and religious ceremonies.
Flavor profiles:
- Wedang Ronde has a sweet and creamy flavor from the coconut milk and palm sugar.
Serving suggestions:
- Serve Wedang Ronde hot as a comforting dessert.
Related Categories
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Region: Indonesian