WEDANG RONDE

Ronde Ingredients:

• 150 grams white sticky rice flour
• 1/4 tsp salt
• 135 ml water
• 2 drop dark green dye for food
• 2 drop red dye for food

Fill Ingredients:

• 50 grams peeled peanuts, roasted
• 25 grams sugar
• 1/8 tsp salt

Ginger Syrup:

• 2000 ml water
• 400 grams sugar
• 400 grams ginger, roasted, crushed
• 1 tsp salt
• 4 sheets pandan leaves
• 6 stalks lemongrass, crushed

Complements:

• 200 grams kolang kaling, boil, cut
• 3 pieces white bread, cut into dice-shaped
• 25 grams red pearl sago

How to make Wedang Ronde:

1. Fill: Mix warm peanuts, sugar, and salt with blender until blend. Shape into small ball. Set aside.
2. Ronde: Mix sticky rice flour and salt. Stir. Add warm water little by little while blend until dough is smooth not allowing water.
3. Divide dough into three parts. First part add red dye, second part add green dye, and leave the rest white. Stir each dough.
4. Take little ronde dough. Flatten. Put fill. Make a round-shape. Do until the dough runs out.
5. Boil water. Put ronde into boiled water. Boil until floating. Lift and drain.
6. Ginger syrup: Boil water, ginger, pandan leaves, and lemongrass with low heat until boiling and smell.
7. Serve ronde with ginger syrup and complements.