[EN] Recipe WEDANG RONDE - a warm ginger drink with peanut stuffed sticky rice balls

palm sugar

🥗Healthier: coconut sugar

💰Cheaper: brown sugar

Coconut sugar is less processed and has a lower glycemic index.

coconut milk

🥗Healthier: almond milk

💰Cheaper: evaporated milk

Almond milk is lower in calories, while evaporated milk is more affordable.

peanuts

🥗Healthier: sunflower seeds

💰Cheaper: walnuts

Sunflower seeds are nut-free and lower in cost.

glutinous rice flour

🥗Healthier: whole wheat flour

💰Cheaper: regular rice flour

Whole wheat flour adds fiber, while regular rice flour is more accessible.

Mix glutinous rice flour, tapioca flour, food coloring, and salt in a bowl until a smooth dough forms.

Divide the dough into small balls and roll them between your palms.

Make a small indentation in each ball and fill it with a mixture of raw peanuts, sugar, and grated palm sugar.

Seal the balls and roll them again to ensure they are smooth.

Boil water in a pot and gently drop the filled balls into the boiling water.

Cook until the balls float to the surface, about 5-7 minutes.

Prepare the ginger syrup by simmering sliced ginger, palm sugar, and pandan leaves in a separate pot.

Once the syrup is fragrant and the sugar is dissolved, strain out the ginger slices and pandan leaves.

Serve the cooked balls in bowls, pouring the ginger syrup over them.

Top with canned palm seeds.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens