Wedang Ronde - Glutinous Rice Balls in Ginger Syrup

5.0 from 2 reviews

Author: Anita Jacobson




Prep Time: 30 mins

Cook Time: 30 mins

Total Time: 1 hour

Serves: 4


  • Ginger syrup
  • 500 ml water
  • 50 gram ginger, peeled and bruised
  • 2 lemongrass, bruised and knotted
  • 2 pandan leaves (optional), knotted
  • 75 gram sugar
  • Peanut filling
  • 50 gram roasted peanut (Indonesian: kacang tanah sangrai)
  • 25 gram sugar (or palm sugar)
  • Rice balls
  • 100 gram glutinous rice flour (Indonesian: tepung ketan)
  • 80 - 100 ml water


  • 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. Divide into four serving bowls.
  • Peanut filling
    1. Grind together peanut and sugar in a food processor. Set aside.
  • Rice balls
    1. Place glutinous rice flour in a mixing bowl. Pour water in batches and knead with your hands until the dough come together into a play dough like consistency. Divide the dough into 20 portions.
    2. Work each portion into a disc, place roughly 1/2 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.
    3. 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 place into the serving bowls. Serve immediately.

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