Procedure Text : Wedang Ronde

Ingredients:

Skin

·         150 grams of glutinous rice flour

·         2 teaspoon sago flour

·         Salt

·         25 cc betel lime liquid

·         50 cc warm water

Filing

·         50 grams peanuts with granulated sugar (brown sugar)

Ginger Sauce :

·         1 liter water

·         Tablespoons ginger, minced

·         3 stalks lemon grass, cut into 3 pieces each and bruised

·         2 pandan leaves,shredded an tied into knots

·         200 grams granulated sugar

Preparations:

1.       Skin: mix glutinous rice flour, sago flour and salt. Add betel lime liquid and warm water a little at a time; knead until the dough can be shaped. Divide into 2-3 parts, each dyed a different colour.

2.       Make balls as big as quail’s egg, flatten and place filling in the centre. Close up the dough and reshape into balls.

3.       Cook balls in the boiling water until they float and are done. Drain.

4.       Ginger sauce: boil water and ingredients in a covered saucepan on low heat for 30 minutes until the aroma is quite strong. Sieve.

5.       Put the balls in the ginger sauce and serve.

1.         What is the purpose of the text?

a.       To describe wedang ronde as a traditional drink

b.      To explain how to make wedang ronde orderly

c.       To inform the ingredients to make wedang ronde

d.      To tell us about simple tips to make wedang ronde

2.         How much granulated sugar do you need to make ginger sauce?

a.       100 grams

b.      200 grams

c.       300 grams

d.      400 grams

3.         When should we remove the balls from the boiling water?

a.       After they float on the water surface

b.      Before they change shape

c.       After they turn brown

d.      When they are soft

4.         “Sieve” (step 4)

The synonym of ‘sieve’ is ….

a.       Stir

b.      Examine

c.       Serve

d.      Strain