Wedang Ronde Recipe | Herbs Java Drink

When I studied in Yogyakarta, I love to drink wedang ronde. It is a traditional drink of Javanese native herbs. 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 crushed peanuts. To establish Wedang Round, round dough is dipped into the ginger water is still hot.

I also love to make it by myself sometimes, when I have free time. This is the recipe how to make my favorite wedang ronde.


INGREDIENTS:
500 grams of ginger, peeled and thinly sliced
1 kg sugar
2 liters water
1 stalk of cinnamon
10 cloves
3 btr cardamom
5 kaffir lime leaves lbr
5 stalk lemongrass
5 lbr pandan

BOLA-BOLA:
100 gr glutinous rice flour
100 grams of warm water enting-enting obese

COMPLEMENTARY:
100 grams of peanuts, shelled, roasted
100 gr and fro, sliced ​​thin, put a red dye, boiled

HOW TO MAKE:
Ronde syrup: Boil water, put the ginger, sugar, cinnamon, clove, pandan, kaffir lime leaves, lemongrass and cardamom. Boil until the water shrank by 1.5 lt. Filter. Set aside.

Ronde BOLA-BOLA: glutinous rice flour mix with warm water to be dipulung. Spherical shape, flatten, fill with beans enting-enting, round it off again. Boil water enter the round, and cook until floating. round dots that indicate when it is ripe. Lift. Drain. Enter into the ginger water to prevent sticking.

How to serve: Dilute round syrup to taste, just add hot water. Serve ginger ale with a circle round, to and fro and peanuts. Yummy