Steps to Make the Traditional Drink Wedang Ronde to Warm the Body

When the chill of winter sets in or you simply crave a comforting, warm drink, look no further than Wedang Ronde. This delightful Indonesian dessert drink is a soothing combination of ginger and glutinous rice balls served in a fragrant palm sugar broth. It's a treat that warms both your body and soul. In this laid-back guide, we'll walk you through the simple steps of making Wedang Ronde from the comfort of your own kitchen.

Before we dive into the process, make sure you have all the necessary ingredients at hand. You'll need:

Complete wedang ronde recipe


• 150 grams of white sticky rice flour

•1/4 tsp salt

• 135 ml warm water

• 2 drops dark green coloring

• 2 drops red chili coloring

• 50 grams of peeled peanuts, roasted

• 25 grams of sugar

• 1/8 tsp salt

Ginger syrup ingredients

• 2 liters of water

• 400 grams of granulated sugar

• 400 grams of ginger, roasted and bruised

• 1 tsp salt

• 4 pandan leaves

• 6 lemongrass stalks, bruised

Supplementary material

• 200 grams of palm fruit, boiled and sliced

• 3 white bread without crust, cut into cubes

• 25 grams of red pearl sago, boiled

• 1 can (200 grams) longan, drained

How to make complete wedang ronde

1. Round: Blend the roasted peanuts while warm, add granulated sugar and salt. Shape into small balls. Set aside.

2. Prepare a container, mix the sticky rice flour and salt. Stir well. While the dough is kneading, add the warm water little by little. Knead the dough until it is smooth.

3. Divide the dough into three parts. Add red coloring to one dough, add green coloring to the other, and don't add any coloring to the other. Knead each dough until the colors are mixed.

4. Take a little round dough. Flatten, add peanut mixture. Close and round shape. 5. Pour water into the pan, boil until it boils. Enter the round. Let it float. Lift and drain.

6. Ginger syrup: add water, granulated sugar, ginger, pandan leaves and lemongrass to a saucepan. Boil over low heat until it boils and the aroma is fragrant. 7. Put the rounds into the bowl. Add sago pearls, white bread, palm fruit and longan. Pour enough ginger syrup.

Wedang ronde is ready to be enjoyed while it is still warm.

Variations and Tips:

- Coconut Milk Twist:  For a creamier version, you can replace some of the water with coconut milk. This adds a luscious, tropical note to your Wedang Ronde.

- Taro Surprise: Experiment by adding small pieces of cooked taro to your dessert. Taro's earthy sweetness pairs beautifully with the ginger and palm sugar.

- Vegan-friendly: To make Wedang Ronde vegan-friendly, use coconut sugar instead of palm sugar and replace water with coconut milk.

- Serve Hot or Cold:  Traditionally, Wedang Ronde is served hot, but you can also enjoy it cold during hot summer days by refrigerating it.


Making Wedang Ronde is like creating a warm hug in a bowl. Its comforting flavors and soothing warmth make it a beloved Indonesian dessert drink. With these simple steps, you can brew up your own Wedang Ronde, savoring each sip as it transports you to a place of coziness and contentment. So, get ready to enjoy this delightful Indonesian treat and share it with friends and family.