WEDANG ronde is the traditional drink of Java, which always enjoyed to warm the body. But apparently, to make the rounds the other way, it is not easy.
It even disclosed the Executive chef, Hotel Santika PRemiere Ahmad Supardi. "Making this round hard-hard-easy, noteworthy is the raw material to make balls round and Ginger gravy," he explained during a meet in Okezone inauguration Angkringan Bang Harpin and fish market in the town of Hope is beautiful, Bekasi, Thursday, Sept. 25, 2014.
According to him, to assess wedang ronde delights of the ball is round. Selection of rice flour as raw materials, should not result in order for more delicious musty mildew. In addition, the stuffing nuts on the ball round also must be considered.
Further, for gravy jahenya cannot be random. To produce a tasty Ginger Sauce, normally should not be too spicy. In addition, make sure the water composition and sai jahenya balanced.
"Ronde uses sugar as a sweetener, for that sugar need to be made thick and are advised to use Palm sugar so that it feels special," lid
It even disclosed the Executive chef, Hotel Santika PRemiere Ahmad Supardi. "Making this round hard-hard-easy, noteworthy is the raw material to make balls round and Ginger gravy," he explained during a meet in Okezone inauguration Angkringan Bang Harpin and fish market in the town of Hope is beautiful, Bekasi, Thursday, Sept. 25, 2014.
According to him, to assess wedang ronde delights of the ball is round. Selection of rice flour as raw materials, should not result in order for more delicious musty mildew. In addition, the stuffing nuts on the ball round also must be considered.
Further, for gravy jahenya cannot be random. To produce a tasty Ginger Sauce, normally should not be too spicy. In addition, make sure the water composition and sai jahenya balanced.
"Ronde uses sugar as a sweetener, for that sugar need to be made thick and are advised to use Palm sugar so that it feels special," lid