Wedang Ronde Pandan – Pandan Glutinous Rice Balls in Ginger Syrup

The one dessert that I keep making again and again is definitely wedang ronde. I had the craving for another one today, but I thought I want to try a more interesting version, the one with pandan leaves so I get a natural green color for my glutinous rice balls, not to mention the added bonus of delightful pandan flavor. For the filling, I used palm sugar and sesame seeds more commonly used as temo coe filling, a mochi like snack which is usually steamed. The combo of pandan rice balls with the palm sugar and sesame seeds filling is really great! I wouldn’t be surprised if some of you might prefer this filling compare to the more traditional filling of roasted peanut and granulated sugar in a wedang ronde. ♥

Wedang Ronde Pandan - Pandan Glutinous Rice Balls in Ginger Syrup
Wedang Ronde Pandan – Pandan Glutinous Rice Balls in Ginger Syrup

Wedang Ronde Pandan - Pandan Glutinous Rice Balls in Ginger Syrup
Author: 
Cuisine: Indonesian
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
Ginger syrup
  • 500 ml water
  • 50 gram ginger, peeled and bruised
  • 2 lemongrass, bruised and knotted
  • 2 pandan leaves (optional), knotted
  • 75 gram sugar
Pandan glutinous rice balls
  • 1 cup coconut milk
  • 10 pandan leaves
  • 200 gram glutinous rice powder (Indonesian: tepung ketan)
  • ½ teaspoon salt
Filling (mix the following together)
  • 75 gram palm sugar (Indonesian: gula Jawa), shaved
  • 2 tablespoon toasted sesame seeds (Indonesian: biji wijen sangrai)
Other accompaniments (optional)
  • 1 tablespoon basil seeds (Indonesian: biji selasih), soak in ¼ cup boiling water
  • 20 toddy palm fruit (Indonesian: kolang kaling), boiled and cut into thin slices
Instructions
Ginger syrup
  1. Combine all ingredients in a pot and bring to a boil. Reduce heat and simmer for 15 minutes.
  2. Turn off heat and strain to get a clear syrup. Set aside.
Pandan glutinous rice balls
  1. Place coconut milk and pandan leaves in a blender and process until the leaves are broken down. Strain into a sauce pot. Heat the pot and quickly turn off the heat once the pandan coconut milk reaches boiling point.
  2. Place glutinous rice powder and salt in a mixing bowl, slowly pour the pandan coconut milk and knead until it reaches as hard as your earlobe. Divide into 50 rice balls.
  3. Work each portion into a disc, place roughly ½ teaspoon of peanut filling at the center. Seal. Then, gently roll into a ball. Repeat for the rest of the dough. You may want to cover the rice balls with a dampen towel to prevent them from drying.
  4. Bring a pot of water to boil. Gently drop the rice balls into the boiling water and cook until they float to the surface. Once they float for about 1 minute, remove with a slotted spoon and set aside.
To serve
  1. Serve the pandan glutinous rice balls in a bowl with the ginger syrup.
  2. Optionally, you can also add basil seeds and toddy palm fruit to the rice balls for a more filling snack or dessert.

 

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