Fry the peanuts without oil (sangrai) until lightly toasted.

Smash the fried peanuts into small pieces or coarse powder.

Mix the glutinous flour with water until a smooth, pliable dough forms.

Take a small portion of the dough and flatten it in your palm.

Place some smashed peanut in the center of the flattened dough.

Fold the dough around the peanuts and form it into a ball.

Repeat steps 4-6 until all the dough and peanut filling are used.

Cut the coconut sugar into small pieces for easier melting.

In a pot, combine water, coconut sugar, ginger (cut into pieces or bruised), and pandan leaves.

Heat the mixture over medium heat and bring it to a boil.

Reduce heat and simmer until the coconut sugar is fully dissolved and the broth is fragrant.

In a separate pot, bring water and pandan leaf to a boil.

Gently drop the glutinous rice balls into the boiling water.

Cook the dumplings until they float to the surface, indicating they are cooked through.

Remove the floating dumplings from the boiling water and transfer them to the ginger broth.

Serve the Wedang Ronde Jahe warm.