About the Food
Sweet in the mouth, warm in the body. Here’s Wedang Ronde, a traditional Indonesian drink served warm. Wedang Ronde is made with two gluten-free sago flours for the round balls and protein-rich Edamame Edashi for the filling.
Ingredients Ronde
- Sago flour 60 grams
- Glutinous rice flour 40 grams
- Rice flour 25 grams
- Sugar 10 grams
- Vanilla 1/2 tsp
- Warm water 100 ml
Ingredients Filling
- Edamame Edashi 500 grams
- Sago flour 100 grams
- Water 150 ml
- Sugar 100 grams
- Vanilla 1/4 tsp
- Salt 1/4 tsp
- Cooking oil as needed
Ingredients Broth
- Water 750 ml
- Palm sugar 75 grams
- Granulated sugar 25 grams
- Ginger (sliced) 6 slices
- Lemongrass 1 stalk
- Pandan leaves 2 sheets
Preparation Steps
- Soak Edamame Edashi in hot water for 2 minutes, then peel the skins.
- Combine all the filling ingredients and blend using a food processor.
- Sauté with a little oil until the mixture dries and becomes firm. Set aside as the filling for the ronde.
- Mix the sago flour, glutinous rice flour, rice flour, vanilla, and sugar, then stir dry until well combined.
- Gradually add warm water while kneading until the dough becomes smooth and can be shaped.
- Take 10 grams of dough, then flatten it.
- Add the edamame filling, then form it into a ball. Repeat until all the dough is used.
- Boil until cooked over medium heat. Set aside.
- Make the broth by combining all the ingredients and boiling until it boils.
- Strain the broth and pour it into a bowl.
- Add the cooked ronde into the bowl.
- Wedang Ronde is ready to be served.