📝 About This Recipe
Wedang Ronde is a beloved Indonesian heritage beverage originating from Central Java, offering a soul-warming blend of chewy glutinous rice balls submerged in a spicy, aromatic ginger syrup. These colorful 'Ronde' are filled with a sweet, crunchy peanut paste that creates a delightful contrast in texture with every bite. Traditionally enjoyed during cool evenings or rainy days, this drink is more than just a dessert; it is a comforting embrace in a bowl that perfectly balances heat, sweetness, and spice.
🥗 Ingredients
The Ginger Syrup (Wedang)
- 150 grams Fresh Ginger (charred over an open flame and bruised)
- 3 stalks Lemongrass (white parts only, bruised)
- 2 pieces Pandan Leaves (tied into a knot)
- 200 grams Palm Sugar (Gula Jawa) (finely chopped)
- 50 grams Granulated Sugar (adjust to taste)
- 1.5 liters Water
- 1/4 teaspoon Salt
Ronde (Rice Balls) Dough
- 250 grams Glutinous Rice Flour (sifted)
- 15 grams Rice Flour (for added structure)
- 200 ml Warm Water (added gradually)
- 1/2 teaspoon Salt
- 2 drops Food Coloring (red and green)
Peanut Filling
- 100 grams Roasted Peanuts (skins removed, finely crushed)
- 75 grams Brown Sugar
- 1/8 teaspoon Salt
Garnish & Serving
- 50 grams Roasted Peanuts (whole or halved)
- 100 grams Kolang-Kaling (Sugar Palm Fruit) (sliced and boiled)
- 2 slices White Bread (cut into small cubes)
👨🍳 Instructions
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1
Prepare the Ginger Syrup: In a large pot, combine water, charred ginger, lemongrass, and pandan leaves. Bring to a boil over medium heat.
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2
Add the palm sugar, granulated sugar, and salt to the pot. Simmer on low heat for 20-30 minutes to allow the ginger's heat and aromatics to fully infuse. Strain and keep warm.
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3
Make the Peanut Filling: Mix the finely crushed roasted peanuts with brown sugar and a pinch of salt. Stir until well combined. If the mixture is too dry to clump, add a teaspoon of water.
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4
Prepare the Dough: In a mixing bowl, combine glutinous rice flour, rice flour, and salt. Gradually pour in warm water while kneading until the dough is smooth, elastic, and no longer sticks to your hands.
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5
Divide the dough into three portions. Leave one white, add red coloring to the second, and green to the third. Knead each until the color is uniform.
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6
Shape the Ronde: Take a small piece of dough (about the size of a marble), flatten it in your palm, and place 1/2 teaspoon of peanut filling in the center.
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7
Carefully pinch the edges to seal and roll it into a smooth ball between your palms. Repeat until all dough and filling are used.
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8
Boil the Ronde: Bring a separate pot of water to a rolling boil. Drop the rice balls in carefully. Cook until they float to the surface, which indicates they are done (about 3-5 minutes).
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9
Use a slotted spoon to remove the floating balls and immediately drop them into a bowl of room-temperature water to prevent them from sticking together.
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10
Assemble: Place several colored Ronde balls into a serving bowl. Add a spoonful of kolang-kaling and a few cubes of white bread.
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11
Pour the hot ginger syrup over the ingredients in the bowl.
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12
Top with a sprinkle of roasted peanuts for extra crunch and serve immediately while steaming hot.
💡 Chef's Tips
Charring the ginger over a gas flame before bruising it is essential for a deep, smoky, and authentic flavor profile. Do not overwork the dough once the water is added; stop as soon as it is pliable to ensure the balls remain soft and chewy. Ensure the peanut filling is sealed tightly inside the dough; any gaps will cause the balls to burst while boiling. If the ginger syrup isn't spicy enough for your liking, you can add a pinch of white pepper or increase the amount of bruised ginger. Always serve Wedang Ronde immediately, as the white bread cubes will quickly become soggy and the rice balls may lose their ideal texture if left too long.
🍽️ Serving Suggestions
Serve in small ceramic bowls to retain the heat of the ginger broth. Pair with 'Sekoteng' style toppings like steamed mung beans or pearls for more texture. Enjoy alongside light Indonesian snacks like 'Tempe Mendoan' or 'Pisang Goreng' (banana fritters). Perfect as a nightcap or a soothing remedy for a sore throat or cold weather. Offer extra ginger syrup on the side for those who prefer a more intense spice kick.