Ronde warm ginger syrup
- 2 lwater
- 6lemongrass, white parts only, crushed
- 400 gginger, blackened over a flame, crushed roughly
- 400 gsugar
- 4pieces pandan leaves
- 1 tspsalt
- 25 gwhite sugar
- 50 groasted peanuts, crushed
- 135 mlwarm water
- ¼ tspsalt
- 150 grice flour
- 2 dropsred food colouring
- 2 dropsgreen food colouring
- 3pieces of white bread without skin, diced
- 25 gof red pearl sago, cooked (see note)
- 200 gkolang kaling, boiled and sliced (see note)
- 200 glychee, peeled and seed removed
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
To make the ginger syrup, bring the water, lemongrass, ginger, sugar, pandan leaves and salt to the boil in a large pot. Simmer for 5 minutes or until fragrant. Set aside to infuse further and keep warm .
To create the stuffing, mix the sugar, salt and peanuts in a bowl.
For the ronde dough, mix the rice flour and salt lightly, before adding the warm water. Knead till the dough comes together and becomes smooth. Divide into thirds, and colour one with red food colouring, one with green, and leave the remaining one white.
Flatten out heaped teaspoonfuls of dough in the palm of your hand, and fill with half a teaspoonful of stuffing mixture. Pinch to close, and roll between the palms of your hand till the ronde is completely round and sealed.
Bring a large saucepan of water to the boil, and cook the ronde for about 5 minutes, or until it floats. Remove with a slotted spoon.
Serve ronde immediately with warm ginger syrup, toppings and garnishes
• Red pearl sago is made from the starch of the sago palm and can be found at Asian grocers. You may substitute it with cooked tapioca pearls.
• Kolang kaling, also sometimes labelled as atapchi, is the fruit of the sugar palm, and is usually boiled with sugar. You can also purchase it cooked, in jars of syrup, at Asian g