I made this recipe already few days ago, I was not feeling good, it was my woman time, if you got me, feeling so cold in my stomach, so I made this recipe. It was school day, so I got few hours free to made this quite complicated recipe, but I assure you, that this is worthy to try, specially if you are experiencing cold-cold night or day, rainy outside, and you are not feeling so good.

This recipe originally from Indonesia, in Indonesia we called it “Wedang Ronde”, warm and nourishing drink, well I can’t actually called it drink, since there are many complement in this recipe, it is almost serve as dessert, warm dessert to be exact. In most original recipe it would be consist of slice white bread (toasted white bread), tapioca pearl, roasted peanut and actually there are some more,  but the most key ingredient in this dishes is sticky rice ball/dumpling. To make the sticky rice ball, I would say that you need to invest some amount of time and patience, I love this dishes personally, so being patience is not my problem *which is usually do haha.

I think I’d go straight to the recipe

STICKY RICE DUMPLING

INGREDIENT

• 250 gram sticky rice flour
• 200 ml warm thick coconut milk
• 2 tbs light olive oil
• 1 tsp sea salt or 1/2 tsp himalayan salt

FILLING

• 3 tbs peanut butter
• 150 salted peanut, grind them roughly
• 100 gram brown sugar
• 1 tbs corn flour

— Enough water to boiled the sticky rice ball

— Ice water to soak the sticky rice ball after cooked

–Dried mint leaf to serve, but this is just optional

HOW TO

FILLING

1. In the frying pan under medium heat, mix all the filling ingredient together
2. Stir them well and keep an eye on it, stir them until form dough like
3. If the texture are still too soft (you should able to make small un-sticky ball from it), add the extra ground peanut a little more
4. After the filling mixture are already form dough like texture, take it out from the heat and let it cool
5. Make a small ball from the filling mixture, approximately as big as your finger tip, to fill the sticky rice dumpling

STICKY RICE DUMPLING

1. In a big bowl, put inside the sticky rice flour and salt mix them well
2. After the sticky rice flour and salt are mix through, put inside the light olive oil and thick coconut milk, slowly, mix them until it form un-sticky dough and you can form a small un-sticky ball from the dough
3. Make a small ball from the dough, flatten the ball, put the peanut filling and then cover the filling and form a small ball again
4. Finish the mixture
5. In medium sauce pan, boiled a water, a lot enough to cover all the sticky rice ball/dumpling
6. When the water are already boiled, put inside some of sticky rice ball in sequence, don’t over crowd them
7. When the sticky rice ball are already pop up in the surface, that is mean they are ready, continue to cooked for another 3-5 minute
8. Take out from the boiling water and put them in the ice water, this is to shock them and make them un-sticky to each other
9. They are ready to serve
10. Hufff – long journey, take a deep breath, we continue to make the broth, stay with me

 

GINGER AND BROWN SUGAR BROTH

INGREDIENT

• 100 gram ginger, peel them and slice it thinly, if you want to make it more hot and strong you can add more ginger, some like it HOT
• 1 liter water
• 1 pandan leaf (this is make the broth really fragrance, but you can omit it if you don’t have it in hand, or you can replace it with vanilla, 1 vanilla pod is enough)
• 1/2 cup brown sugar (I don’t really the broth taste too sweet, but all are depend on your preference, feel free to add more sugar)

HOW TO

In a medium sauce pan, mix all ingredient together and bring them to boiled, after boiling keep cooking for another 10-15 minute, so the ginger can reaching maximal point to infusing the broth

 

HOW TO PUT IT TOGETHER

In small bowl, take some of the sticky rice ball/dumpling, pour the broth and take some ginger. I have mine sprinkle with some dried mint leaf.

If you have white bread in hand, toast them, you can add it as a complement