Snapguide

How to make glutinous dumplings in ginger syrup

a traditional Central Java f&b, of: 'wedang ronde' . the glutinous dumpling is quite similar with japanese's mochi

6
STEPS
INGREDIENTS
Prepare 300gr of glurinous rice fliur, add in 1 tsp of sugar and 1 tsp if salt. Slowly add in the hot water. You mau use your mixer or your hand

Prepare 300gr of glurinous rice fliur, add in 1 tsp of sugar and 1 tsp if salt. Slowly add in the hot water. You mau use your mixer or your hand

Form the dough into a log. If you want to color the dumplings, divide into 2-3 parts.. Each dyed a different color. The traditional version has 3 colors; white, green and pink

Form the dough into a log. If you want to color the dumplings, divide into 2-3 parts.. Each dyed a different color. The traditional version has 3 colors; white, green and pink

Always toast your peanuts before crushed them

Always toast your peanuts before crushed them

Pinch some part to make a ball. Originally the ball is as big as quail's egg, but oh well ... mine is bigger :) make a well on the center and fill it with toated crushed peanuts

Pinch some part to make a ball. Originally the ball is as big as quail's egg, but oh well ... mine is bigger :) make a well on the center and fill it with toated crushed peanuts

Fill the green one with black sesame seeds...

Fill the green one with black sesame seeds...

And the pink one with white sesame seeds. The original recipe only calls for crushed peanuts

And the pink one with white sesame seeds. The original recipe only calls for crushed peanuts

There you have your homemade glutinous dumplings or Ronde in Indonesia or Mochi in Japan

There you have your homemade glutinous dumplings or Ronde in Indonesia or Mochi in Japan

Boil some water and add in the ronde

Boil some water and add in the ronde

You know when they are cooked through when you see them floating

You know when they are cooked through when you see them floating

Our Ronde is ready .. and now we make the ginger syrup

Our Ronde is ready .. and now we make the ginger syrup

First of all, roughly  your 100gr of gingers

First of all, roughly your 100gr of gingers

And bruised 4 stalks of lemongrass to release the aroma

And bruised 4 stalks of lemongrass to release the aroma

Boil 5 cups of water and add in the bruised gingers, bruised lemongrass, 8 cloves and last but not least; 200 gr of sugar. Allow to a boil for 10 minutes to infuse the ginger. Set aside

Boil 5 cups of water and add in the bruised gingers, bruised lemongrass, 8 cloves and last but not least; 200 gr of sugar. Allow to a boil for 10 minutes to infuse the ginger. Set aside

Cut your bread into small cubes and put some in the bowl. Put the Ronde on top ten sprinkle with toasted crushed peanuts. Some people likes to have the bread, some people dont

Cut your bread into small cubes and put some in the bowl. Put the Ronde on top ten sprinkle with toasted crushed peanuts. Some people likes to have the bread, some people dont

Add in the ginger syrup. A lot if it!

Add in the ginger syrup. A lot if it!

There you go ... your homemade wedang ronde. A comfort and pleasant snacks at anytime. Enjoy!

  • 300.0g glutinous rice flour
  • 1.0tsp sugar
  • 1.0tsp salt
  • 225.0ml hot water
  • 5.0c water
  • 100.0g ginger
  • 200.0g granulated sugar
  • 4.0 stalks lemongrass
  • 8.0 cloves
  • toasted crushed peanuts
  • black sesame seeds
  • white sesame seeds