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
Author: Anita Jacobson
Categories: Dessert Snack Vegetarian
Cuisine: Indonesian
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
- 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.
- Turn off heat, discard the pandan leaf, and set aside.
- Mung bean paste filling
- Drain the mung bean and steam for 30 minutes.
- 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.
- Turn off heat, discard the pandan leaf.
- Divide into 24 portions and set aside.
- Rice ball skin
- Combine all the rice ball skin ingredients in a mixing bowl and knead until the dough becomes as hard as your earlobe.
- Divide into 24 portions and set aside.
- To make the rice balls
- 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.
- 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.
- Place 3 glutinous rice balls per serving bowl, and serve with a generous dollop of the coconut sauce.
Comments
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...
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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