Wedang Ronde Pandan - Pandan Glutinous Rice Balls in Ginger Syrup
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
5.0 from 1 reviews
Author: Anita Jacobson
Categories: Dessert Snack Vegetarian
Cuisine: Indonesian
Prep Time: 1 hour
Cook Time: 30 mins
Total Time: 1 hour 30 mins
Serves: 8
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. :)
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