Tangyuan (Ronde) Keju
2h
8 servings
Ingredients:
Ronde Skin
- 25 gr Rice flour
- 100 gr Glutinous rice flour
- 100 ml Warm water
- Food colorings
Fillings
- 50 gr Peanuts
- 15 gr Sugar
- 1 tbsp Hot water
Broth
- 750 gr Water
- 150 gr Sugar
- Half a thumb size of big ginger, crushed
- 1 Lemongrass, crushed
- 4 Pandan leaves
- 160 gr Prochiz Spready
Directions:
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
Fillings
- 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