Embassy Recipes
Wedang Ronde Revisited
RECIPE INSTRUCTIONS
Components:
1. | Coconut Ginger Sponge |
2. | Coconut Sugar Dough |
3. | Glutinous Rice Ball |
4. | Clear Ginger Jelly |
5. | Ginger Jelly |
6. | Peanut-Dark Chocolate Ganache |
7. | Ginger Mousse |
8. | Glazing |
9. | Coconut Sable |
8. | Assembly |
1. coconut ginger sponge
Ingredients:
240g | Egg yolk |
30g | Sugar |
60g | Glucose |
320g | Egg white |
130g | Sugar |
100g | Low protein flour |
40g | Coconut powder |
2g | Ginger powder |
30g | Butter |
20g | Milk |
50g | Coconut milk |
Method:
- Mix egg yolk, sugar and glucose, bain-marie until it reaches 35ºC and whisk it until fluffy
- Whisk the egg white until soft peak and fold it into the egg yolk mixture gently
- Sift the flour then add coconut powder and ginger powder. Gently fold it into the egg mixture in 3 increments
- Melt the butter, milk and coconut milk then mix into the mixture
- Spread the mixture into a baking tray, then bake at 165ºC for about 12-15 minutes
2. coconut sugar dough
Ingredients:
160g | Butter |
2.3g | Salt |
68g | Icing sugar |
58g | Eggs |
230g | Flour |
60g | Desiccated coconut |
Method:
- Mix butter, salt and icing sugar
- Add egg and mix well
- Add all dry ingredients and mix until the texture turns sandy
3. glutinous rice ball
Ingredients:
100g | Glutinous rice flour |
10g | Tapioca flour |
10g | Sugar |
90g | Milk |
5g | Oil |
Method:
- Mix the flours and sugar together in a bowl
- Bring the milk to a boil and pour into the mixture
- Add oil and mix well
- Cover the dough with cling wrap to prevent the dough from drying out
- Divide the dough into two parts. Color one part using water-based red food coloring
- Shape the dough into little balls and cook in boiling water until it’s cooked. Put in cold water to cool it down
- Put the Glutinous Rice Balls in a half sphere-shaped silicon mold
4. clear ginger jelly
Ingredients for ginger water:
175g | Water |
25g | Grated ginger |
10g | Lemongrass |
1pcs | Pandan leaves |
Method:
- Heat all ingredients and infuse for around 15 minutes, then sift it
Ingredients for Clear Ginger Jelly:
150g | Ginger water |
1.6g | Gellan gum |
3g | Maltodextrin |
Method:
- Mix all ingredients and blend until foaming
- Cook the foam until it turns clear
- Coat the Glutinous Rice Ball with Clear Ginger Jelly
5. ginger jelly
Ingredients:
175g | Water |
30g | Palm sugar |
25g | Grated ginger |
10g | Lemongrass |
1pcs | Pandan leaves |
1g | Agar-agar |
1g | Jelly |
Method:
- Cook all the ingredients until boiling, then put them into a silicon mold and freeze it
6. peanut-dark chocolate ganache
Ingredients:
125g | Cream |
200g | Embassy Oceanic Blend Dark Chocolate Couverture 65% |
25g | Butter |
20g | Glucose |
30g | Chopped roasted peanuts |
Method:
- Heat the cream then pour into Oceanic 65%
- Add butter and glucose then emulsify using a hand blender
- Add chopped roasted peanuts, mix well
- Put the ganache into the silicon mold and freeze it
7. ginger mousse
Ingredients:
105g | Milk |
20g | Grated ginger |
105g | Embassy Azalea Milk Chocolate Couverture 34% |
2g | Gelatin |
100g | Whipping cream |
Method:
-Heat the milk and Ginger Water, then infuse for about 15 minutes and sift. Pour into melted Azalea 34%
- Add melted gelatin and mix well
- Gently fold whipping cream into the mixture
8. glazing
Ingredients:
150g | Sugar |
75g | Water |
150g | Glucose |
100g | Embassy Zen White Chocolate 33% |
15g | Gelatin |
100g | Condensed milk |
150g | Neutral gel |
White food coloring |
Method:
- Heat up the sugar, water and glucose
- Add in the white chocolate and gelatin
- Lastly, blend with neutral gel and condensed milk
- Add white coloring as desired
9. coconut sable
Ingredients:
160g | Butter |
2g | Salt |
65g | Icing sugar |
58g | Eggs |
235g | Flour |
60g | Desiccated coconut |
Method:
- Mix butter, salt and icing sugar
- Add eggs and mix well
- Add flour and desiccated coconut, and mix until it turns into a sandy texture
- Roll the dough in between 2 baking sheets
- Cut the dough with a round ring cutter and bake at 165°C for about 15-20 minutes
10. assembly
Method:
- Put some Ginger Mousse in a silicon mold then add Ginger Jelly, Peanut Dark Chocolate Ganache, and Coconut Ginger Sponge. Add Ginger Mousse on the sides, and cover with more Ginger Mousse. Freeze it
- Unmold from the silicon mold then glaze the cake
- Put the cake on coconut sable and add Glutinous Rice Ball on top
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