Recipe by Dapur Rasamasa
Serve: 5 Glass
Biasanya wedang ronde terbuat dari kacang, tapi kali ini…
- Inexpensive
Ingredients
Crust
- 2 glasses of glutinous rice flour
- 1 tbsp sago flour (or tapioca flour)
- 1 tsp lime paste
- 7 tbsp warm cooked water
- 2 drops of light red dye
- 2 drops of dark green dye
Filling
- 3 tbsp peanut, peeled and roasted
- 3 tbsp sugar
Liquid
- 10 glasses of water
- 2 thumb-size ginger, crushed
- 3 lemongrass stalks (white bulb only), crushed
- ½ glass of thinly sliced block palm sugar
- 10 tbsp sugar
- 2 pandan leaves
The aroma of citrusy lemongrass and sweet smelling pandan round off the wedang (sweet hot ginger water) while the ronde (peanut-filled dough balls) gives substance to this favorite central javanese drink. This drink warms you up and helps you fight off those cold rainy days.
Steps
- For the ronde crust: mix glutinous rice flour, sago flour, salt, and lime paste. Drizzle in warm water and keep mixing until the dough becomes smooth and soft. Divide into 3 parts. Leave one part without adding any color. Dye the second part light red, and the third part green.
- For the ronde filling: grind the roasted peanut then add sugar, and mix well. Set aside.
- Take the a little piece of the dough, make a hollow and add in the peanut and sugar filling. Cover, shape and roll into a ball. For every color, make 5 balls. Shape the remaining dough into balls without the filling. Boil the dough balls until they float to the surface of the water. Take them out of the water. Cool.
- For the drink: Boil ginger and lemongrass in water on low heat until fragrant. Add palm sugar and sugar, and mix well. Remove from heat.
- Place the ronde in a glass, and strain the drink directly into the glass. Serve while it is hot.
Hints
- The lime paste will make the ronde mixture a little firm so that it will retain its shape when boiled.
- The original recipe uses small ginger normally used for medicinal. Here, we can use your everyday ginger.
