Chiz recipe
Tangyuan (Ronde) Keju
2 hours
8 servings

Tangyuan (Ronde) Keju

8 servings


Ronde Skin
  • 25 gr Rice flour
  • 100 gr Glutinous rice flour
  • 100 ml Warm water
  • Food colorings
  • 50 gr Peanuts
  • 15 gr Sugar
  • 1 tbsp Hot water
  • 750 gr Water
  • 150 gr Sugar
  • Half a thumb size of big ginger, crushed
  • 1 Lemongrass, crushed
  • 4 Pandan leaves
  • 160 gr Prochiz Spready


Ronde Skin
  • In a container, add rice flour, glutinous rice flour, and warm water
  • Knead until the mixture is well blended and smooth, divide the dough into 3
  • Add green and red food coloring to the 2 doughs, knead the dough again until the food coloring is evenly mixed
  • Blend peanuts with a blender, add sugar and hot water, and mix until well blended
  • Ronde: take the ronde skin dough, shape it into a ball, then flatten it. Fill the ronde skin with peanut filling, then boil the ronde until cooked
  • Boil the water, add sugar, crushed ginger, crushed lemongrass, pandan leaf, and Prochiz Spready. Cook until Prochiz Spready is well incorporated into the broth
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