Ingredients with Measurements:
- 1 cup glutinous rice flour
- 1/4 cup water
- 1/4 cup pandan juice
- 1/4 cup grated coconut
- 1/4 cup palm sugar
- 2 stalks lemongrass, bruised
- 4 cups water
Special equipment needed:
- None
Step-by-step instructions:
a. In a mixing bowl, combine glutinous rice flour, water, and pandan juice. Mix until it forms a dough.
b. Roll the dough into small balls, about 1 cm in diameter.
c. In a pot, bring 4 cups of water to a boil. Add the rice balls and cook until they float to the surface, about 5-7 minutes.
d. Remove the rice balls from the pot and set aside.
e. In the same pot, add grated coconut, palm sugar, and lemongrass. Bring to a boil and simmer for 5 minutes.
f. Remove the lemongrass from the pot and discard.
g. To serve, place a few rice balls in a bowl and pour the hot coconut milk mixture over them.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
5. Temperature:
Boiling
Serving size:
4 servings
Nutritional information:
Calories per serving: 220
Fat: 6g
Carbohydrates: 42g
Protein: 2g
Sodium: 20mg
Sugar: 18g
Substitutions for ingredients:
- Pandan juice can be substituted with vanilla extract or green food coloring.
- Palm sugar can be substituted with brown sugar or honey.
- Lemongrass can be substituted with ginger or lime leaves.
Variations:
- Add sliced bananas or sweet potatoes to the coconut milk mixture.
- Use different types of flour, such as rice flour or wheat flour, to make the rice balls.
- Add a pinch of salt to the coconut milk mixture for a savory twist.
Tips and tricks:
- Make sure to roll the rice balls evenly to ensure they cook evenly.
- If the dough is too dry, add more water. If it's too wet, add more flour.
- Stir the coconut milk mixture frequently to prevent it from burning.
Storage instructions:
Store leftover wedang ronde 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 a spoon and fork.
Garnishes:
Garnish with a sprig of mint or a slice of lime.
Pairings:
Serve wedang ronde with traditional Indonesian snacks, such as fried bananas or cassava chips.
Suggested side dishes:
Serve wedang ronde as a dessert after a meal.
Troubleshooting advice:
- If the rice balls are too hard, add more water to the dough.
- If the coconut milk mixture is too sweet, add more water to dilute it.
Food safety advice:
Make sure to cook the rice balls thoroughly to prevent foodborne illness.
Food history:
Wedang ronde is a traditional Indonesian dessert made with glutinous rice balls and sweet coconut milk. It is often served during special occasions and celebrations.
Flavor profiles:
Wedang ronde has a sweet and creamy flavor, with hints of lemongrass and coconut.
Serving suggestions:
Serve wedang ronde hot or cold, depending on your preference.
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Region: Indonesian