Wedang Round And What Are The Contents Of The Wedang Ronde

What are the contents of the Wedang Ronde?

Wedang ronde, which is familiar to us, is a sweet version of tangyuan. sticky rice balls filled with ground peanuts and sliced brown sugar, in a stew of ginger and other spices such as cinnamon, cloves, and pandan.

How to Make Wedang Ronde?

How to make rounds: mix glutinous rice flour and salt. add warm water little by little. knead the dough until smooth. take a little dough round and then flatten and fill the ground peanuts that have been mashed in it. round the dough until it runs out and boil in boiling water until the round floats.

What are the benefits of Wedang Ronde?

The content of ginger in the round sauce is believed to be able to overcome the uncomfortable conditions in our stomach when nauseated. In addition, wedang ronde can prevent the risk of having a heart attack, treat cholesterol, eliminate diabetes, this is due to the ginger content in the sauce.

Wedang Ronde What Food?

Merdeka.com - Wedang ronde is one of the many traditional Indonesian drinks made from ginger. Wedang ronde itself comes from Central Java which is suitable to be enjoyed in the afternoon or evening. Because it is made from ginger, wedang ronde has a throat-warming taste.

Material contents

100 gr Peanuts, roasted & finely blended
3 tbsp sugar (adjust to taste)
*Stir well, then form rounds so that it is easy to add the filling

Leather

100 gr Glutinous Flour
1 tbsp Sago Flour
1/4 tsp Salt
100 ml of warm water
Red Rose Coloring, Yellow and Pandan Paste (according to taste)
Enough water to boil
1 lbr pandan leaves, conclude

Soup Ingredients

50 gr coconut sugar/palm sugar, finely comb
100 gr sugar (adjust to taste)
100 gr Ginger, roasted & peeled, then crushed (you can adjust the spiciness according to taste)
800 ml Water
1/8 tsp Salt
2 pandan leaves, conclude

Complementary

Nata de coco, drain
Klici Peanuts (fried peeled peanuts)

How to make

1. Round: Mix glutinous rice flour, sago flour and salt. Stir well. Add warm water little by little while kneading until smooth & slippery (the amount of water can be reduced / added, adjusted until the dough can be scavenged)
2. Divide the dough into 4 parts, add coloring to each, knead until smooth. One part leave it white
3. Take a little dough, flatten & give the filling. Cover the dough and form a round. Do it until the dough runs out.
4. Boil water & pandan leaves until boiling over medium heat. Enter the round balls. Cook until it floats. Lift & drain.
5. Sauce: boil water (over low heat), ginger, pandan leaves and salt until boiling and flavorful. Add coconut sugar/palm sugar and granulated sugar, stir until dissolved. Remove & strain.