Ronde - Peanut filled sticky rice dumplings with ginger sauce

It's a Javanese dessert made out of sticky rice flour and filled with coarse ground peanuts.
Usually it's served warm with lots of other things thrown in beside the dumplings, like peanuts, some kind of jelly, kolang-kaling or other thing.




Kolang-kaling (Arenga palm fruits) that have been coloured.


It's different from one place to another, but one thing would be the same, they are always colourful. Most common colours would be green and pink.
Because of the ginger and how it is served, it will make you feel warm. This dessert is very popular in colder areas of Java but you can also find it in stalls or some restaurants too. So it will be great as a winter dessert.
















The original name is WEDANG RONDE

Ingredients:
For dumplings:
150 g sticky rice flour
1 tsp salt
130 ml water
food colouring of your choice

Filling:
100 g peanuts
75 g sugar
25 g sesame seeds
1/4 tsp salt
2 tbsp warm water

Ginger sauce:
1 l water
100g ginger (or more if you like it spicier/hotter), sliced
2 lemon grass, smashed
2 pandanus leaves (I use 1 tsp pandan extract)
150g - 200g sugar

Put all the filling ingredients in a food processor and process until it's smooth enough (but coarser than peanut butter). Make small balls and set aside:














Mix all the dumpling ingredients in a bowl and knead until it's mixed well and smooth.
Take one of the peanut filling, cover it with the dumpling dough. Keep making them until both the dough and the filling have gone:


















Boil some water in a pot and cook the dumplings in stages until all float and cooked. Put the aside:















Cook all the sauce ingredients in a different pot until it's boiled, simmer for 10 minutes until the sauce is very fragrant.


Assemble:
Put some of the dumplings and some dry roast peanuts into a bowl, pour the ginger sauce over while it's still hot.
Serve immediately.


Peeling the skin off dry roast peanuts.