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Embassy Recipes

Wedang Ronde Revisited

 

ronde

 

RECIPE INSTRUCTIONS

Components:

 

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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