Home / All Recipes / Indonesian / Wedang Ronde Pandan - Pandan Glutinous Rice Balls in Ginger Syrup
Wedang Ronde Pandan - Pandan Glutinous Rice Balls in Ginger Syrup
Cold weather is the perfect time to enjoy Indonesian wedang ronde/sticky rice balls dessert. This green version with pandan is very pretty and delicious.
The one dessert that I keep making again and again is definitely wedang ronde. I had the craving for another one today, but I thought I want to try a more interesting version, the one with pandan leaves so I get a natural green color for my glutinous rice balls, not to mention the added bonus of delightful pandan flavor. For the filling, I used palm sugar and sesame seeds more commonly used as temo coe filling, a mochi like snack which is usually steamed. The combo of pandan rice balls with the palm sugar and sesame seeds filling is really great! I wouldn’t be surprised if some of you might prefer this filling compare to the more traditional filling of roasted peanut and granulated sugar in a wedang ronde. ♥
Wedang Ronde Pandan - Pandan Glutinous Rice Balls in Ginger Syrup
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
- Combine all ingredients in a pot and bring to a boil. Reduce heat and simmer for 15 minutes.
- Turn off heat and strain to get a clear syrup. Set aside.
- Pandan glutinous rice balls
- 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.
- 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.
- 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.
- 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
- Serve the pandan glutinous rice balls in a bowl with the ginger syrup.
- Optionally, you can also add basil seeds and toddy palm fruit to the rice balls for a more filling snack or dessert.
Comments
baru kali saya tahu ada ronde di tambahi telasih, kayak telor kodok, pastinya lebih nikmat ya Bu....
Iya hihi. Suka iseng tambah-tambahin bahan lain seperti sagu mutiara, pacar cina, dan selasih supaya lebih berisi wedang rondenya. :)
I am not familiar with temo coe. Sesame seeds as filling sounds... exotic...
Hi, may I know whether it is better to serve it cold / hot?
Hi Delphinia, we usually serve wedang ronde hot. :)
Hi Anita, can you freeze the balls? If so - which point? As the recipe says 50 it would be nice to have some ready to be boiled in the freezer...
Hi Katrin, you can freeze ronde if you want to. Arrange filled and shaped ronde balls on a baking tray lined with parchment paper and freeze. Store completely frozen balls in a ziplock bag. When you want to cook them, cook from their frozen state without thawing.
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