Daily Cooking Quest

easy Indonesian recipes

Ronde Ketan Hitam - Black Glutinous Rice Balls

Ronde (rice balls) does not always have to be served in a syrup like this, this, or this. Sometimes, it can be served with a dollop of thick coconut sauce like this recipe. The skin of a ronde is usually made with white glutinous rice flour, but this time I am mixing both white and black glutinous rice flour to achieve this rather striking look of black rice balls. I chose mung bean paste filling for my black rice balls since the contrast of black and yellow is rather pleasing to the eyes. Mung bean paste is a really common filling in Indonesian traditional snack or dessert, we use it in our bao (steamed buns), onde-onde (deep fried glutinous rice balls), and kue ku (steamed red glutinous rice cakes) just to name a few. ♥

Ronde Ketan Hitam - Black Glutinous Rice Balls

Ronde Ketan Hitam - Black Glutinous Rice Balls

Ronde Ketan Hitam - Black Glutinous Rice Balls

Categories:

Cuisine:

Prep Time: 1 hour

Cook Time: 1 hour

Total Time: 2 hours

Serves: 8

Ingredients

  • Coconut sauce
  • 2 cups coconut milk (Indonesian: santan)
  • 1 pandan leaf (Indonesian: daun pandan), knotted
  • 2 tablespoon rice flour (Indonesian: tepung beras)
  • 1 tablespoon corn starch (Indonesian: tepung maizena)
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • Mung bean paste filling
  • 50 gram peeled dried mung bean (Indonesian: kacang hijau kupas), soak in cold water for 1 hour
  • 5 tablespoon coconut milk (Indonesian: santan)
  • 1 pandan leaf (Indonesian: daun pandan), knotted
  • 25 gram sugar
  • 1/4 teaspoon salt
  • Rice ball skin
  • 125 gram white glutinous rice flour (Indonesian: tepung ketan putih)
  • 75 gram black glutinous rice flour (Indoensian: tepung ketan hitam)
  • 30 gram sugar
  • 1/4 teaspoon salt
  • 150 ml lukewarm water

Instructions

  • Coconut sauce
    1. Stir together all ingredients in a sauce pot until smooth. Turn on the heat, stirring at all time, and cook until the sauce thickens and bubbles.
    2. Turn off heat, discard the pandan leaf, and set aside.
  • Mung bean paste filling
    1. Drain the mung bean and steam for 30 minutes.
    2. In a sauce pot, boil coconut milk, pandan leaf, sugar, and salt. Then add the steamed mung bean and stir and smash with a spatula until it turn into a smooth paste.
    3. Turn off heat, discard the pandan leaf.
    4. Divide into 24 portions and set aside.
  • Rice ball skin
    1. Combine all the rice ball skin ingredients in a mixing bowl and knead until the dough becomes as hard as your earlobe.
    2. Divide into 24 portions and set aside.
  • To make the rice balls
    1. Take a portion of rice ball skin and work into a disc, place a portion of mung bean paste 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.
    2. 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.
    3. Place 3 glutinous rice balls per serving bowl, and serve with a generous dollop of the coconut sauce.

Comments

  • Ethnostories says:

    Dear Anita, I am very excited that I found your blog today. The diversity of food is phantastic. Full of fond & tasting memories from Indonesia. I am a storyteller from Germany, Indonesia was my first long-distance travel, 30 years ago. When I came home after my first travel I cooked fequently indonesian style. Interesting enough it lasted 2 years, until my tongue couldn´t remember the taste and then it didn´t taste anymore. Last summer I returned to Bali, so my tongue remembers, as all my bahasa indonesia words came back...

  • zoe says:

    omg im so happy i found your blog, it has a lot of vegan recipes that you can cook in jakarta

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