Wedang Ronde (Indonesian Ginger Drink with Glutinous Rice Balls)

• •150 Fresh Ginger (thinly sliced and bruised)
• •2 piece Lemongrass stalks (bruised)
• •2 piece Pandan leaves (tied in a knot)
• •100 Palm Sugar (Gula Merah) (finely chopped)
• •50 Granulated Sugar (adjust to taste)
• •1 liter Water (for ginger soup)
• •1 tsp Salt (for ginger soup)
• •200 Glutinous Rice Flour
• •150 ml Warm Water (approximately, for ronde dough)
• •1 tsp Salt (for ronde dough)
• •a few drops Food Coloring (optional, red/green)
• •50 g Roasted Peanuts (ground, for filling)
• •20 Palm Sugar (grated, for filling)
• •1 tbsp Granulated Sugar (for filling)
• •1 tbsp Water (for filling)
• •50 g Roasted Peanuts (coarsely chopped, for topping)
• •100 Kolang-Kaling (Sugar Palm Fruit) (sliced, optional topping)
• •2 slice White Bread (cut into small cubes and lightly toasted, optional topping)
• •50 Sago or Tapioca Pearls (cooked, optional topping)

Instructions

1. 1

   Prepare the peanut filling: In a small bowl, combine the ground roasted peanuts, grated palm sugar, 1 tbsp granulated sugar, and a pinch of salt. Add 1-2 tbsp water gradually, mixing until it forms a thick paste that can be rolled into small balls. Set aside.

2. 2

   Prepare the ronde dough: In a large bowl, combine the glutinous rice flour and 1/4 tsp salt. Gradually add warm water, mixing with your hands until a smooth, pliable dough forms. It should not be sticky. If desired, divide the dough into portions and knead in a few drops of food coloring for colorful ronde.

3. 3

   Form the ronde: Take a small piece of dough (about 1 tsp), flatten it into a disc. Place a tiny amount of peanut filling in the center, then carefully gather the dough around the filling and roll it into a smooth ball. Repeat with the remaining dough and filling.

4. 4

   Cook the ronde: Bring a pot of water to a rolling boil. Carefully drop the ronde into the boiling water. Cook for about 3-5 minutes, or until the ronde float to the surface and appear slightly translucent. Using a slotted spoon, transfer the cooked ronde to a bowl of ice water to stop the cooking process and prevent sticking. After a minute, drain them well.

5. 5

   Make the ginger soup (kuah jahe): In another saucepan, combine the 1 liter of water, bruised ginger, bruised lemongrass, pandan leaves, chopped palm sugar, 50g granulated sugar, and 1/4 tsp salt. Bring to a boil, then reduce heat and simmer for 15-20 minutes, allowing the flavors to meld. Taste and adjust sweetness if necessary.

6. 6

   Assemble and serve: To serve, ladle the warm ginger soup into individual bowls. Add several pieces of the cooked ronde. Garnish generously with chopped roasted peanuts and any other desired toppings like sliced kolang-kaling, toasted bread cubes, or cooked sago pearls. Serve immediately and enjoy the warmth!

Chef's Tips

• 💡For extra aroma, toast the ginger slices lightly in a dry pan before adding them to the soup water.
• 💡If you don't have fresh pandan leaves, you can use 1/2 tsp pandan extract in the ginger soup for a similar fragrance.
• 💡Making the ronde ahead of time? Store cooked and drained ronde in a light sugar syrup in the fridge for up to 2 days to prevent sticking and keep them soft.