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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
Wedang Ronde Pandan - Pandan Glutinous Rice Balls in Ginger Syrup

Wedang Ronde Pandan - Pandan Glutinous Rice Balls in Ginger Syrup

5.0 from 1 reviews

Author: Anita Jacobson



Prep Time: 1 hour

Cook Time: 30 mins

Total Time: 1 hour 30 mins

Serves: 8

Print Recipe


  • 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


  • 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. Set aside.
  • Pandan glutinous rice balls
    1. 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.
    2. 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.
    3. 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.
    4. 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
    1. Serve the pandan glutinous rice balls in a bowl with the ginger syrup.
    2. Optionally, you can also add basil seeds and toddy palm fruit to the rice balls for a more filling snack or dessert.
Indonesian Pantry
Indonesian Kitchen


  • eko magelang eko magelang says:

    baru kali saya tahu ada ronde di tambahi telasih, kayak telor kodok, pastinya lebih nikmat ya Bu....

    • Anita Anita says:

      Iya hihi. Suka iseng tambah-tambahin bahan lain seperti sagu mutiara, pacar cina, dan selasih supaya lebih berisi wedang rondenya. :)

  • Ari Ari says:

    I am not familiar with temo coe. Sesame seeds as filling sounds... exotic...

  • Delphinia Delphinia says:

    Hi, may I know whether it is better to serve it cold / hot?

    • Anita Anita says:

      Hi Delphinia, we usually serve wedang ronde hot. :)

  • katrin katrin says:

    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...

    • Anita Anita says:

      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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