Hey everyone, it is Jim, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, wedang ronde jahe - traditional dumplings with ginger broth. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
Great recipe for Wedang Ronde Jahe - Traditional Dumplings with Ginger Broth.. Great recipe for Wedang Ronde Jahe - Traditional Dumplings with Ginger Broth.. Wedang Ronde Jahe - Traditional Dumplings with Ginger Broth. Great recipe for Wedang Ronde Jahe - Traditional Dumplings with Ginger Broth.
Wedang Ronde Jahe - Traditional Dumplings with Ginger Broth is one of the most well liked of current trending foods in the world. It is simple, it is fast, it tastes delicious. It’s appreciated by millions every day. They are nice and they look fantastic. Wedang Ronde Jahe - Traditional Dumplings with Ginger Broth is something which I’ve loved my entire life.
To begin with this recipe, we must prepare a few components. You can have wedang ronde jahe - traditional dumplings with ginger broth using 10 ingredients and 12 steps. Here is how you can achieve that.
The ingredients needed to make Wedang Ronde Jahe - Traditional Dumplings with Ginger Broth:
- Prepare Dumplings/Ronde
- Prepare 700 grams glutinuous flour
- Make ready 2/3 cup water
- Take 100 grams peanut
- Take 1 pandan leaves
- Prepare Kuah / Broth
- Get 5 cup water
- Make ready 1 2/3 packages coconut sugar
- Make ready 2/3 ginger
- Get 2 pandan leaves
Wedang Ronde Jahe - Traditional Dumplings with Ginger Broth. Great recipe for Wedang Ronde Jahe - Traditional Dumplings with Ginger Broth. Tangyuan is a chinese dessert, sweet glutinous rice balls with various filling such as peanuts, red bean paste, and sometimes even unfilled, served with hot ginger soup. See recipes for Wedang Ronde Jahe - Traditional Dumplings with Ginger Broth too.
Instructions to make Wedang Ronde Jahe - Traditional Dumplings with Ginger Broth:
- fry the peanuts without oil (sangrai) then smash them into small pieces
- mix the flour with water evenly
- take a small amount of the flour and flatten it on your hand
- put some smashed peanut in the middle and warp it
- now start to make the mixtures into a ball using hands
- take a smaller amount of flour. Then make it into a ball using hands
- redo the step 4 to 6 until the all the flour are used up
- now let's start to make the broth. Cut the coconut sugar into small pieces
- put all broth ingredients into a pot and heat them until the water is boiled
- so let's go back to our Dumplings. Now using another pot, put the panda leaf and some water. Heat it up
- after the water boils, put the flour balls into the pot and wait until they floats
- the floating Dumplings mean they are done. You can take them and put them into the broth. Now we are ready to serve them!
Tangyuan is a chinese dessert, sweet glutinous rice balls with various filling such as peanuts, red bean paste, and sometimes even unfilled, served with hot ginger soup. See recipes for Wedang Ronde Jahe - Traditional Dumplings with Ginger Broth too. In Indonesia, an adapted version, called Wedang Ronde (Wedang in Javanese means beverage, and Ronde means round ball), is a popular food eaten during cold temperatures. The round colored balls of glutinous rice can be filled with crushed peanuts and sugar, or left plain and is served in a sweetened, mild ginger broth often boiled in fragrant. Wedang Ronde Jahe - Traditional Dumplings with Ginger Broth.
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