Wedang Ronde (or often abbreviated to simply "ronde") is a traditional drink of Javanese native herbs and dawet apart. "Wedang" in Javanese means "drink". A special dough while Ronde is composed of a mixture of rice flour and brown sugar to form the dots and the section which contains the peanuts. To establish Wedang Ronde, round dough dipped in ginger water is still hot.
Two components (water ginger and round) are the main ingredients forming Wedang Ronde.You also can add other ingredients to add flavor and appearance as a dish for, dice-shaped slices of bread, or peanuts. Ginger water made using crushed ginger, brown sugar (or brown sugar) and lemongrass leaves in boiled until boiling, After that, the dough balls dipped in ginger water to float.
Wedang Ronde is usually served in small bowls measuring approximately 250-500 ml. Wedang Ronde is perfect in consumption during cold weather or rainy season. By consuming Wedang Ronde, whole body, especially the throat, chest and abdomen feels very warm. In addition, also very begus wedang round to improve the health and stamina.
Materials / ingredients:
Round Material:
150 grams of white sticky rice flour
1/4 teaspoon salt
135 ml of warm water
2 drops of green coloring
2 drops of red dye
Material Content:
50 grams of peanuts peeled, roasted
25 grams of sugar
1/8 teaspoon salt
Ginger Syrup:
2,000 ml of water
400 grams of sugar
400 grams of ginger, burned, crushed
1 teaspoon salt
4 leaves of pandanus
6 stalks lemongrass, crushed
Supplementary Material:
200 grams and fro, boiled, sliced
3 pieces of bread without skin, cut in squares
25 grams of red pearl sago
1 can (200 grams) of litchi, drained
How to make:
Contents, blender warm peanuts, sugar, and salt until blended. Shape into smallspheres. Set aside.
Round, sticky rice flour and salt mix. Stir well. Add warm water a little while diuleni until smooth.
Divide the dough into three parts. One section add red dye, one part add green dye,and let the rest white. Stir each batter.
Take a bit of material round. Flatten. Give contents. Round shape. Do it until the doughruns out.
Boil the water. Enter the sticky rice balls. Boil until the float. Remove and drain.
Ginger syrup, boiled water, sugar, ginger, pandan leaves, and lemongrass with a low heat until boiling and fragrant.
Serve rounds together ginger syrup and complementary.
To 8 servings
