Bread Pudding With Apple

Breadpudding... is a very simple to bake. As a change, instead of using raisins, I used apple. Well honestly, I ran out of raisins and I still had many apples need to be eaten.

The recipe is very simple, you can eat it warm or cold. It was a success when I added with a scoop of vanilla ice cream on top of pudding slices, and my guests were satisfied.

Bread Pudding With Apple

Ingredients:
200 gr old bread
1/4 ltr milk
100 gr sugar powder
1 tsp cinnamon powder
1 tbsp kirsch (cherry water)
1 kg appels, sliced
50 gr butter, melted

Direction:
1. Crumble the bread, then soak in milk. Put aside.
2. Beat up the eggs, add with cinnamon powder, kirsch and sugar.
3. Pour the egg mixture on the soaked bread.
4. Add with slices of apples and melted butter.
5. Bake in pre-heated oven on 200°C for about 40 minutes.

**Remember, this is a pudding, not a cake, so you'll find it a bit soft but quite firm to stand without the mould.

Pais Labu Kuning // Indonesian Steamed Pumpkin Cake

Still in the mood for pumpkin.... Last time I made chocolate pumpkin cinnamon cake from one pumpkin, but the pumpkin was quite big and I still had left over quite a lot. So I made another thing from it i.e. Indonesian steamed cake which is called Pais Labu Kuning. This steamed cake is kind of pudding and made from a mixture of rice flour, tapioca flour and coconut milk.

Pais Labu Kuning
Indonesian Steamed Pumpkin Cake

(source: adapted from here)

Ingredients:

200 gr pumpkin, steamed
200 gr sugar
100 gr tapioca flour
100 gr rice flour
1/2 ltr coconut milk
salt, vanilla
2-3 tbs shredded coconut
banana leafs

Directions :
1. Blend the pumpkin with sugar and coconut milk until smooth.
2. Add with tapioca flour, rice flour, a pinch of salt, vanilla and shredded coconut.
3. Prepare the heatproof bowl (square or rond shape) and cover the sides and bottom with banana leafs, pour the pumpkin mixture into it.
4. Steam for about 50 minutes. **Wrap the pan (steamer) lid with kitchen towel so that water vapor does not enter into the batter.
5. Set aside to cool, then remove from the tin. Serve with shredded cheese or steamed grated coconut.  


**Originally, in Indonesia they wrapped the mixture in banana leafs and then steam it.

Indonesian Traditional Sweet Layered Rice Pudding

Ingredients:
950 ml coconut milk
2-3 pandan leafs or 1/2 tsp vanilla extract
300 gr sugar
250 gr rice flour
100 gr tapioca flour
1/2 tsp salt
Purple (or other color) food coloring

Directions:
1. Boil the coconut milk and pandan leafs (or vanilla extract) over medium heat, then remove and cool.
2. Mix the rice flour, tapioca flour, salt and sugar in a bowl. Gradually stir in the coconut milk, blend well.
3. Divide the coconut mixture into two parts. Color one with food coloring and one part stays white.
4. Prepare a square baking pan or square plastick mold. If you use baking pan, coat the pan lightly with cooking oil.
5. Pour about 100 cc of colored mixture in the mold and steam for about 10 minutes, until the surface hardened. Cover the lid of the steamer with a napkin to protect the cake from steam droplets.
6. Then pour over 100 cc of uncolored mixture and steam for another 10 minutes. Repeat with the rest of the mixture.
7. Steam again for about 20 minutes, remove and let cool.

Chocolate Steamed Puddings With Vanilla Custard

Most of puddings are made with agar-agar powder or gelatine. Sometimes you don't have it in your kitchen storage when it's needed. But not to worry without agar-agar or gelatine, we will still be able to make puddings. These chocolate steamed puddings are loved by children which can be served with custard. They are easy to make and don't take much time to prepare them.

Ingredients:
75 gr chocolate
150 ml milk
150 gr sponge lady finger, crumbed
50 gr butter
50 gr caster sugar
2 eggs, separated
Vanilla essence or vanilla sugar

Directions:
1. Grease small pudding moulds, put aside.
2. Put the chocolate into a saucepan with the milk and heat gently until melted. Stir to blend and then bring to boil. Pour over the cake crumbs and leave to stand for 25 minutes.
3. Whisk the egg whites until stiff, put aside.
4. Put the butter and sugar into a bowl and beat until ligh and fluffy. Beat in the egg yolks and then add the cake crumb mixture and vanilla essence/sugar.
5. Fold thewhisked egg whites into the mixture.
6. Divide between the moulds and place in the steamer. Cover with a piece of greased greaseproof paper and cook for 15-20 minutes or until set.


For the vanilla custard, usually I use ready to eat custard from the store. But you can also make it from the packages and follow the instructions mentioned. If you like your custard more fluid, you just add more milk when you are cooking it. But if you still want to make fresh vanilla custard yourself, you can use vanilla custard recipe as followed:

1/2 ltr milk
1 eatsp maizena powder
100 gr sugar
vanilla sugar
2 egg yolks, whisk with a bit milk
few drops rhum as needed

- Put the milk, sugar and maizena powder in a saucepan and heat gently until boiled.
- Put in egg yolks and stir to blend and then bring to boil.
- Remove from fire, put aside to cool down, then add the rhum in (if you like).

Red & White: Cream Pudding Strawberry Sauce

17th august is Indonesian Independence Day. In order to celebrate 63 years of this independence day, the trio Dhi, Dwi and Fitri organize a Red & White Foodie Photography Contest. I'm just a week back from holiday, I'm actually still not in the mood to cook or to create something but I don't want to miss a contest like this. In contrary I'm so eager to participate. So I just pick up this simple recipe to fit with the theme.

And the recipe as followed:

Ingredients:
2 tsps gelatine powder
2 eatsps hot water
1/2 ltr whipped cream
3 etsps icing sugar

Sauce:
6 eatsps strawberry jam
4 eastsps water

Directions:
1. Dissolve gelatine powder into hot water.
2. Whisk cream with icing sugar. Add gelatine water. Mix thoroughly.
3. Divide into 4 small cups, cover and fridge for about 3 hours.

Sauce:
1. Warm up water and jam. Stir well.
2. Add fresh strawberries if you like, put aside to cool.