Wedang Ronde Pandan - Pandan Glutinous Rice Balls in Ginger Syrup

5.0 from 1 reviews

Author: Anita Jacobson

Categories: Dessert Snack Vegetarian

Cuisines: Indonesian

Prep Time: 1 hour

Cook Time: 30 mins

Total Time: 1 hour 30 mins

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)
• 1/2 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 1/4 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.