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Ingredients: Skin: • 150 grams glutinous rice flour • 2 teasoons sago flour • salt, according to taste • 25 cc betel lime liquid • 50 cc warm water • food dye, according to preference Filling: • 50 grams peanuts, dry-fried, peeled and pounded coarsely with 2 tablespoons granulated sugar Ginger Sauce: • 1 litre water • 2 ½ tablespoons ginger, minced • 3 stalks lemon grass, cut into 3 pieces each and bruised • 2 pandan leaves, shredded an tied into knots • 200 grams granulated sugar Preparations: • Skin: mix glutinous rice flour, sago flour and salt. Add betel lime liquid and warm water a little at a time, kneading until the dough can be shaped. Divide into 2-3 parts, each dyed a different colour. • Make balls as big as quail’s eggs, flatten and place filling in the centre. Close up the dough and reshape into balls. • Cook balls in the boiling water until they float and are done. Drain. • Put Ronde balls in ginger sauce and serve • Ginger Sauce: boil water and ingredients in covered saucepan on low heat for 30 minutes until the aroma is quite strong. Sieve.
Yasa Boga
