Wedang Ronde: Dessert Glutinous Rice Balls in Sweet Ginger Soup

Ginger Soup: Roast the ginger over the stove until it’s a bit charred, around 5 minutes each side. Let it cool, scrape the skin, and bruise.

Put 1 lt of water in a cooking pan.

Add the ginger, pandan leaves, palm sugar and granulated sugar.

Cook the soup until it boils, then lower the heat to medium low and continue cooking for about 15 minutes.

Turn off the heat and sieve the soup to get a nice clear soup. Throw away the ginger and pandan leaves.

Set the soup aside.

Peanut filling: Grind the peanuts and 1 tbsp granulated sugar in a grinder until fine, set aside.

Glutinous rice ball: Using a spoon, mix well: the glutinous flour, tapioca flour and a pinch of salt, in a bowl.

Add the warm water to the flour mixture little by little while mixing it with a tablespoon. Make sure not to add too much water to avoid watery dough.

Knead the dough using your hand until the dough is smooth and there are no more sticky bits of flour.

Divide the dough equally into 3 parts.

Add 2 drops of green food colouring to 1 part of the dough, then work on the dough until the dough turns smooth green.

Do the same thing with the 2nd part of the dough using the pink food colouring.

Leave the 3rd part of the dough as it is. This will result in white balls.

While you are working on the dough, boil some water in a cooking pot.

Take a little bit of the dough and roll it to form a small ball, then press into it using your thumb. Add the peanut sugar filling and then close it tightly. Roll it again into a smooth ball.

Continue doing the same thing until you are done with all the dough.

Put the sticky balls into the boiling water.

Cook the balls until they float.

When the balls float, continue cooking for another 3 minutes.

Drain the balls until there’s no more water dripping.

Put the balls in the serving bowls, add the sliced palm sugar fruit and the ginger soup.

Garnish with roasted peanuts and serve immediately.