Description
🚚 The Fastest Delivery Time : 2-day delivery.
🐝 Supplier / Place Of Origin：Indonesian Spices & halal Series
🌱 About the Producer / Supplier：
Indonesian cuisine is a collection of various regional culinary traditions that formed in the archipelagic nation of Indonesia. There are a wide variety of recipes and cuisines in part because Indonesia is composed of approximately 6,000 populated islands of the total 17,508 in the world's largest archipelago, with more than 1,300 ethnic groups.
There are many regional cuisines, often based upon indigenous culture with some foreign influences.
In 2023/2024, TasteAtlas rated Indonesian cuisine as the sixth best cuisine in the world. Indonesian cuisine is placed behind Italian, Japanese, Greek, Portuguese, and Chinese cuisines, making Indonesian the best-rated cuisine in Southeast Asia.
🛍 Product Information：
You wouldn't believe Indonesia has glutinous rice balls! But Indonesian glutinous rice balls look very colorful, which is a little scary. But when you actually eat them, they taste just like Taiwanese hot ginger soup glutinous rice balls. I don't know what the red stuff on top is. They also put their favorite toast on top. Except for the toast, I think everything is pretty good.
Wedang Ronde is the iconic Javanese winter-warmer sweet soup, especially beloved in Yogyakarta, Solo, and Semarang. “Wedang” means hot drink, and “ronde” refers to the little round glutinous rice balls—together they create the ultimate cozy treat for rainy or chilly nights.
The base is a deeply fragrant ginger tea made by slow-simmering old ginger, pandan leaves, lemongrass, and palm sugar until spicy-sweet and golden-brown. Floating in this steaming broth are:
- Colorful mini glutinous rice balls (ronde) stuffed with crushed roasted peanuts and palm sugar—they burst with molten sweetness when you bite.
- Candied kolang-kaling (sugar palm fruit slices—translucent and chewy), fresh coconut cubes, toasted peanuts, and soft cubes of bread (sometimes slightly fermented for extra depth).
- Finished with a sprinkle of toasted coconut or sesame seeds.
The bowl arrives looking like a jewel box: vibrant balls bobbing in ruby-ginger broth. One sip delivers an intense ginger kick that warms you from the inside out, followed by the chewy, gooey, nutty explosion of the ronde. Priced at just IDR 10,000–20,000, it’s sold everywhere from humble street carts to trendy cafés. In Yogyakarta, legendary stalls like Ronde Titoni have been serving it for three generations and still draw long queues every rainy evening. For Javanese people, a rainy night without wedang ronde is simply incomplete.
Food safety
Authentic traditional Indonesian home-cooked meals are made fresh and eaten daily, with little or no use of processed, canned or pickled foods, meaning minimal preservatives and sodium content. Most of the ingredients are bought fresh from local traditional markets early in the morning, cooked in the late morning and mainly eaten at lunch. Leftovers are stored in cabinets or on the table covered with tudung saji (food covers made of woven bamboo to protect food from insects or other animals), all of which are heated at room temperature and eaten again at dinner. Traditionally, Indonesian dishes are rarely preserved for long periods of time, so most dishes are cooked and eaten on the same day. Some exceptions apply to dried, preserved and processed foods. For example, dried rendang is safe to eat for several days. Most homes have modern refrigeration technology.
Authentic traditional Indonesian home-cooked meals are made fresh and eaten daily, with little or no use of processed, canned or pickled foods, meaning minimal preservatives and sodium content. Most of the ingredients are bought fresh from local traditional markets early in the morning, cooked in the late morning and mainly eaten at lunch. Leftovers are stored in cabinets or on the table covered with tudung saji (food covers made of woven bamboo to protect food from insects or other animals), all of which are heated at room temperature and eaten again at dinner. Traditionally, Indonesian dishes are rarely preserved for long periods of time, so most dishes are cooked and eaten on the same day. Some exceptions apply to dried, preserved and processed foods. For example, dried rendang is safe to eat for several days. Most homes have modern refrigeration technology.
🥘 Commonly used dishes:
