Daily Cooking Quest

Wedang Ronde - Glutinous Rice Balls in Ginger Syrup

Wedang ronde is Indonesian version of tang yuan (汤圆). While the Chinese traditionally prepare tang yuan during winter solstice, Indonesian simply make this on a whim, though_ wedang ronde_ is best enjoyed in rainy seasons when the temperature dips. Wedang ronde is commonly stuffed with ground peanut and sugar. If you like a colorful presentation, you may want to divide your dough and add a drop or two of your preferred food coloring (red and green are popular) to get some colored ronde (rice balls). I try to be as natural as possible when it comes to food, so I like to keep them plain. ♥

Wedang Ronde - Glutinous Rice Balls in Ginger Syrup

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.


  • tevaefenua98 says:

    My Grand Ma made this dessert for us every sunday .... great souvenirs with her. Thanks for your recipe from New caledonia....

  • K says:

    Hi Anita! I love your blog and have tried some of your delicious recipes! I am just wondering if I freeze some of the glutinous rice balls will it cracked when I boil it later on? I would like to make a huge batch so I can have it whenever I crave! ;)

    • Anita says:

      Hi K, I have never tried freezing, but seeing how there are so many variety of frozen tang yuan (Chinese style glutinous rice balls) sold in the market, I don't see why they can't be frozen.

  • rasy says:

    just got back from indonesia and had ronde in solo and jogja... back in australia now and missing it. it's winter time so it's perfect for ronde! thank you so much for this recipe! i'm very excited to try it :)

    • Anita says:

      I know exactly that feeling, I hope you will have fun making and eating some wedang ronde ;)

  • Ichinlie says:


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