Resep lengkap buka di description box ini dan geser sampai ke bawah. **English description is at the bottom section.**
00:00 : intro 01:18 : persiapan bahan (prepping the ingredients) 02:06 : membuat kuah wedang (making the broth) 03:12 : membuat isian kacang (making the nut filling) 04:20 : membuat ekstrak jahe (making ginger extract) 05:00 : membuat adonan ronde (making the dough) 07:15 : bentuk dan isi adonan ronde (shaping and filling the dough) 09:25 : rebus ronde (boiling the Ronde balls) 09:54 : hidangan siap dan serving (the dish is ready to serve)
Bahan: 350 gr tepung ketan 40 gr tepung tapioka ½ sdt garam 320 ml air panas Perisa cocopandan Perisa pandan
Bahan isian: 100 gr kacang mede goreng / kacang tanah goreng 3 sdm gula pasir ¼ sdt garam 1 ½ sdm selai kacang
Bahan kuah: 170 gr jahe utuh 6 lembar daun pandan 1 batang serai 2 ½ liter air 300 gr gula pasir
Bahan ekstrak jahe: 60 gr jahe, kupas 250 ml air
Langkah 1. Bakar jahe di api sedang kecil hingga permukaan jahe menjadi hitam kemudian geprek 2. Di dalam panci masukkan air, jahe, daun pandan, serai, dan gula pasir, masak hingga mendidih lalu kecilkan api, masak selama 12-20 menit 3. Di dalam food processor, masukkan kacang mede, gula pasir, selai kacang, dan garam, haluskan kemudian bentuk bulat kecil 4. Untuk ekstrak jahe, blender jahe dengan air hingga halus pindahkan sambil disaring dan didihkan 5. Di dalam mangkuk, campurkan tepung ketan, tepung tapioka, garam, dan air panas sambil diaduk dengan sumpit lalu uleni dengan tangan 6. Bagi menjadi 3 bagian. Beri perisa pandan untuk warna hijau dan beri perisa cocopandan untuk warna pink, uleni hingga menyatu 7. Bentuk memanjang adonan lalu belah dua. Roll setengah adonan lalu potong-potong seukuran 1 ruas jempol. Bentuk seperti mangkuk, letakkan isian kacang kemudian bulatkan. Balurkan ke dalam tepung tapioka 8. Untuk ronde kecil, roll adonan memanjang lalu potong-potong seukuran 7-8 mm. Balurkan ke dalam tepung tapioka 9. Ulangi step yang sama hingga adonan habis 10. Saring kuah jahe lalu masukkan kembali ke dalam panci 11. Didihkan air, rebus ronde hingga mengapung dan matang, tiriskan 12. Wedang ronde siap disajikan
Ingredients: 350 g glutinous rice flour 40 g tapioca flour ½ tsp salt 320 ml hot water Cocopandan extract Pandan extract
Filling ingredients: 100 g fried cashew / fried peanut 3 tbsp sugar ¼ tsp salt 1.5 tbsp peanut butter
Broth ingredients: 170 g whole ginger 6 pc pandan leaf 1 pc lemongrass 2.5 liter water 300 g sugar
Ginger Extract ingredients: 60 g ginger, peeled 250 ml water
Steps: 1. Roast the ginger on medium-low flame until the surface is blackened, then pound it. 2. In a pan, add water, ginger, pandan leaves, lemongrass, and sugar. Bring to a boil, then lower the heat. Cook for 12-20 minutes. 3. In a food processor, add cashew, sugar, peanut butter, and salt. Blend, then shape into small balls. 4. For the ginger extract, blend ginger with water until smooth. Strain and boiled it. 5. In a bowl, combine glutinous rice flour, tapioca flour, salt, and hot water while stirring with chopsticks. Then, knead it by hand. 6. Divide the dough into 3 parts. Add pandan extract to color the dough green and cocopandan extract to color it pink. Knead until the color is mixed in well. 7. Shape the dough into a long cylinder, then slice it into two. Roll one of the dough, then slice it into thumb-sized pieces. Shape each piece into a bowl, fill it with the nut filling, then shape into balls. Coat the Ronde balls with tapioca flour. 8. For the small balls, roll the dough into a long cylinder, then slice to 7-8 mm pieces. Coat them with tapioca flour. 9. Repeat the same steps until the dough is finished. 10. Strain the ginger broth, then transfer it back to the pan. 11. Boil water and cook the Ronde until they float and are cooked. Set aside. 12. Wedang Ronde is ready to serve.
It's chewy, sweet, and savory. The aroma is unique, too.
The aroma comes from the Pandan and the sweetness is just right.
Hello! Welcome back to my channel, Devina Hermawan.
Today, we'll be making Wedang Ronde or Ginger Ronde.
It's perfect to serve when the weather is cold.
It's chewy from the Ronde and eaten with ginger soup that warms the body.
We'll be making a version with peanuts and a smaller version without it.
It'll be even more special with Bola Deli Sticky Rice Flour and Bola Deli Tapioca Flour.
Here are the ingredients. First, for the Ronde dough.
I'm using Bola Deli Sticky Rice Flour mixed with a bit of Bola Deli Tapioca Flour.
We'll also need water. I'm using hot water, but not boiling water.
Pandan extract for the green one and coco pandan extract for the pink one.
For the peanuts, I'm using fried peanuts. You can also use ground peanuts.
Then, there's sugar, salt, and peanut butter.
For the ginger soup, we'll need peeled ginger, pandan leaves, water, and white sugar.
If you're making the brown sugar version, replace some of the white sugar with brown sugar.
Lastly, I'll be making ginger extract. We'll need ginger and water.
We're making ginger extract to add flavor to the ginger.
First, we'll make the Wedang soup.
For the ginger, I'll grill it like this.
The purpose of grilling it is to enhance the ginger aroma.
If you want it raw, it's okay. Just crush it and the ginger aroma will be more intense.
We'll grill it on medium-low heat for a while.
As you can see, the ginger is slightly burnt and the surface is blackened.
Once it's done, leave it like this.
Once it's not too hot, we can crush it.
Crush it until the aroma is released.
Prepare some water in a pot.
Add the crushed ginger, pandan leaves, and lemongrass.
Add the white sugar. I've provided the measurement in the description box.
You can adjust it to your liking.
If you want to replace the brown sugar, you can replace 70% of the white sugar with brown sugar.
But I think it's better to add a bit of white sugar.
Once it's boiling, lower the heat and let it cook for about 15 to 20 minutes.
Let's prepare the other ingredients.
For the peanut filling, I've prepared fried peanuts.
You can also use ground peanuts.
Add sugar, peanut butter, and salt.
Mash it with a chopper like this.
If you don't have a chopper, you can also pound it.
If you pound it, you can add the peanut butter later.
Why do we use peanut butter?
It's so the peanut filling is a bit wet so it can be shaped.
You can also use water or condensed milk.
You can check the consistency.
It's enough to shape it like this. Don't make it too wet.
Now, shape it into 1-1.5 cm balls.
I don't like it too big as it'll make it look heavy.
Give it a try.
It has to be sweet, savory, and flavorful as the dough will be plain.
I think peanut butter makes the peanut filling creamier and savorier.
So, I prefer peanut butter over water.
Now, we'll make the ginger extract.
Just blend the ginger. You can peel it or not.
Blend it until it's as smooth as this.
Then, strain it.
I'll add more water to the first strainer.
Then, we'll strain it again to make sure the ginger extract comes out.
Then, boil it for a bit.
Now, the ginger extract is ready to use.
The ginger flavor is strong and a bit bitter.
If you like ginger, add 1-2 tbsp of ginger to each bowl.
It'll make the ginger flavor spicier and more flavorful.
The broth is ready, the peanut filling is ready, and the ginger extract is ready.
Now, we'll make the Ronde dough.
I'm using glutinous rice flour, mixed with tapioca flour.
Gluten-free, soft, white, and natural-scented.
It's made from high-quality ingredients, processed hygienically...
...with international food safety standards, and certified by HALAL MUI.
Using glutinous rice flour will make your moment different.
I'm adding a bit of salt.
Then, add hot water while stirring with a chopstick.
It'll be hot if you use your hands.
Why do we use hot water?
When we add hot water, some of the flour will clump and cook.
It'll be easier to knead and the dough will be easier to shape.
Also, the texture will be softer, smoother, and chewier.
Don't use boiling water.
If you use boiling water, the texture of the Ronde will be too soft and mushy.
It's not too hot anymore, so we can knead it with our hands until it comes together.
I've provided the water measurement in the description box.
If possible, don't add all of it at once as we want to see the texture.
The texture shouldn't be too wet, but it's ready to shape.
If it's too wet, the Ronde will be too soft.
It's up to you how you want to shape it.
It's ready to shape.
Now, we'll divide it into three parts to add color.
First, I'm adding the green color.
Don't add too much of the green color as it'll make the Ronde softer and prettier.
Keep stirring until it comes together like this.
Every time we store the dough, cover it with plastic wrap or a damp cloth...
...so it doesn't dry out.
The pink color is the same.
Keep stirring until it comes together.
The three colors are ready.
Now, we'll shape it.
First, we'll make a roll like this.
I'll divide it into two parts.
Half for the peanut filling, and the other half for the smaller one.
For the smaller one, roll it like this.
It's long.
We'll roll it so it's easier to cut or portion it.
Cut it into about a thumb's width.
Take one.
Make a hole in the center.
Shape it into a bowl and fill it with the peanut filling.
Then, close it and make a ball like this.
Before we put it in a bowl, I'll prepare some tapioca flour to coat it...
...so they don't stick to each other.
Use a thin layer of tapioca flour.
For the smaller one, we'll divide it into two parts.
Then, make a long roll with a smaller diameter than the previous one.
Then, cut it.
This one is really small.
When we roll it, it's about 7-8 mm in diameter.
When we boil it, it'll get bigger.
Do the same for the smaller one.
Before we store it, coat it with a thin layer of tapioca flour.
Now, shape the green and pink ones.
One recipe like this can make 8-10 servings.
You can boil all of them, or you can boil some of them.
Before boiling, prepare some water.
I'll strain the ginger juice.
If possible, use a very tight strainer.
Then, put it back in the pot.
If you want to serve it, heat it up.
Wedang Ronde is usually served hot.
We've cooked the sugar with the broth, so the broth is already sweet.
Some people separate the sugar syrup when making Ronde Jahe.
So, it'll be easier to adjust the proportion.
Now, we'll boil the Ronde.
Make sure the water is boiling and it's quite a lot.
Ronde has flour in it, so it'll thicken the broth.
We'll boil it until it floats.
When it floats, it means it's cooked.
You can boil the rest of the Ronde, or you can store it.
Store it in a closed container like this, or you can put it in a container.
The peanut filling is really interesting.
The outside is chewy and soft, but there's still a bite to it.
It's not soft, but it's chewy.
Combined with the sweet, savory, and creamy peanuts, it's perfect.
There's still a crunch to it.
It's perfect for kids to pair with the peanut Ronde.
If you eat it plain, you can enjoy the broth more.
For the Ronde, since we used roasted ginger, it has a unique aroma.
It's fragrant and goes well with Pandan.
It's sweet, too.
If you like a stronger ginger aroma, you can add ginger extract.
You can also prepare sugar.
If you like it sweet, you can add sugar.
Okay, then. Thank you for watching.
You can buy Bola Deli products at minimarkets or supermarkets nearby.
Don't forget to check out other traditional snack recipes on Bola Deli's YouTube channel.
For the complete info, check out Instagram at boladeli.id.
If you recook this dish, don't forget to tag me.
You can also find other short recipes on Instagram, TikTok, and Shorts.
I'm Devina Hermawan. Stay tuned and see you in the next video!
