Wedang Ronde ( Glutinous Balls in Ginger Water )

Wedang Ronde is a traditional beverage that comes from Java. Wedang own means drinks. Wedang Ronde ginger is steeping water containing balls called Ronde. Usually served with fried beans, to and fro and sliced bread in these drinks. Drinks that use basic ingredients of ginger is believed to cure illness of the throat, nausea or car sick, increase stamina, and give warmth to the body.

For finding the seller Wedang Ronde not be difficult. Almost every street corner or the center of a crowd in Yogyakarta will be easily found Wedang Ronde seller, who usually use a medium-sized wheelbarrow. They peddled Wedang Ronde with round, or stay in one place, starting from late afternoon until the evening and even early morning. Although in some places we can find in the daytime.

 

Basic materials Ronde itself is made from glutinous rice flour that contains peanuts and sugar. Contours chewy when bitten. And the inside will melt in our mouths. A major component of Wedang Ronde there are 2. Namely Wedang ginger and Ronde itself. If Wedang Ronde not have Ronde, then it is called Wedang ginger drink.

Wedang Ronde turned out to have some kind of variation. Some Wedang Ronde presented using the extra sticky tape. And there is also the added sweetened condensed milk. But whatever is added to the Wedang Ronde, the drink is still an option to keep warm.

If you want to create your own, easy enough. Here are recipes for making Wedang Ronde:

Ingredients:
50 gr peanut,roast, and grind coarsely.
50 gr sugar
150 gr glutineous rice fluor
1,5 teaspoon tapioca starch
salt
about 150ml warm water.
green & red food coloring

The ginger water
-------------------------
300cc water
10 cm ginger, crushed
2 stalks lemon grass
2 pandan ( screwpine )leaves
300 gr sugar

Directions:
1. Mix ground peanut with sugar. Set aside.
2. In a bowl, mix glutineous rice fluor + tapioca starch + salt. (or sugar according to Ben)
3.Add warm water little by little until mixture is pliant.
4. Devide the mixture into three. One for red, one green, and one plain. Form litlle balls about the size of a marble. Fill with the peanut mixture.
5.Cook the balls in hot boiling water until floating. Remove and set aside.
6. Boil all the ginger water ingredients.
7.Lower the heat.Keep cooking for another 15 minutes for the spiciness and aroma to infuse.
8. Serve warm/hot with the glutineous balls and Roasted peanut

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