Wedang ronde

Wedang ronde
In Indonesia itself, the very famous wedang ronde on the island of Java, especially the city of semarang. The large number of Chinese in Semarang excuse the inception of acculturation Round in Indonesia. Round in Indonesia presented a bowl of sweet, round consists of a round, fresh sliced bread, kolang-kaling, roasted peanuts, then doused with a sweet hot ginger gravy. Rounds usually sold the evening, after sunset, the salesman a new round began operating. The round is indeed the most scrumptious enjoyed at night, especially after a day of rain. The more scrumptious.

Wedang ronde history is actually the traditional food from china called tangyuan. Where tangyuan are made from glutinous flour, mixed in a little water, given the field, formed a ball, and boiled. While stuffing himself, from a few rounds I'm trying to use peanuts, some use brown sugar, and on some occasions there are who do not give the stuffing. While in china, this drink is best eaten when there is a festival Lantern/yuanxiao festival. Wedang ronde in china usually eaten along with family, some say that the shape of the Round bulbous symbolize togetherness of the family.

While in china, wedang ronde has 2 names. For residents of northern China called it by the name of Yuanxiao (derived from the name of the Festival), while for Chinese inhabitants prefer to call it the southern part with tangyuan (meaning round balls in the soup). Serving round in two parts is also different. In southern China, the round is served with sweet bean paste stuffing, sugar, sesame seeds, while in northern China, the round is served with salted meat or vegetable stuffing, made an extra ingredient in soup or vegetables.

Wedang in Javanese means drinks. While a round is a special dough shaped like small balls made of glutinous flour containing the beans mashed. When chewed, tasted a bit chewy chewy-tender. To form a dough, Wedang Ronde ronde is dipped in ginger juice which is still hot. Wedang ronde is very popular in Solo, Yogyakarta, Semarang and the other with Java specifically each and the more tasty if served complete with other complementary ingredients.

Round material:

• 100 grams of sticky rice flour

• 100 ml hot water

• salt to taste

• food coloring colors red and green to taste, if you want 3 colors.

• 750 ml water to boil the round

Material content:

• 100 grams of peanut, roasted puree

• 75 g caster sugar

Dressing ingredients:

• 300 ml water

• 2 stalks serai, memarkan

• 3 sheets of lime leaves, discard leaves bones

• 8 slices of ginger, memarkan

• 150 g brown sugar, finely sliced

HOW TO MAKE WEDANG RONDE:

1. mix ground nuts and sugar, mix well, set aside for the content of the round.

2. mix glutinous flour and hot water, add salt and then knead until kalis.

3. Divide the dough into three parts, one part cake dye red berries, one part anymore give cake dye green color, and the remaining one part again let the white.

4. take a pinch of batter, give the contents of the round, closed back, rounded shape. Do until the dough runs out.

5. Cook to boil the water to the boil, put a round circle of dough to floating, and lift (so as not to stick to insert it into the sugar solution).

6. Cook together brown sugar, water, Lemongrass, lime leaves and ginger to a boil. Lift.

7. Prepare a serving bowl. Lay rounds on colorful bowls of food. Flush with the broth, serve warm.