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{Indonesian dessert}: Bubur Canil

Today I just need a little pick me up food.  I need sweet so bad.  I was so determined to make chocolate pudding when I see some left over lychee and mandarin oranges from last week Fruit pie and pudding.  But then I saw coconut milk.  If I don't use it it will go bad, and I feel so guilty throwing away food especially coconut milk.  With today market like this, I think it's worth it to invest in coconut milk.  The price has doubled since last year; from 99 cents to $ 2.29 a can. Crazzzyyyy.

Anyway, I saw someone posted Biji Salak dessert on facebook couple weeks ago.  And I have been wanting to make it.  Not sure if what I made 'Bubur Canil' is the same as 'Biji Salak' taste wise, but they looked the same.  If I am not mistaken Bubur Canil is creamier and it served kinda dry while Biji Salak is served like a soup.

It's very easy to make Bubur Canil.

Boil 100 gr palm sugar in 500 ml water.
Meanwhile mix 100 gr glutinous rice flour and 25 gr rice flour.  Add about 100 ml water, mix dough thoroughly.  Make small balls.  I believe in Indonesia, they shape it like a worm about 2 inches long.
Put the balls inside the boiling palm sugar water and let them cook until all balls are floating.
Mix 3 T rice flour in a little bit water, and put it inside the palm sugar water. Stir till the water becomes creamy.

Bring to boil or microwave 150 ml coconut milk.  Add a bit of salt and Pandan leaf. 

It's better consumed while it's warm.  I like to put just a little bit of coconut milk on it.  I love the creaminess, the sweetness and yet a slight taste of salt.  It reminds me of popular American cupcake: Salted Caramel cupcake.

Fruity Pudding

While making the Fruit pie in my previous blog, I got an order of Birthday Cake/Pudding.  Pudding for Indonesian is like a Jello. A firmer version of Jello.  An hour later, I got another phone call, she wanted all pudding, no cake.  She prefered a chocolate pudding.  Perfect I said.

My favorite to make Pudding cake consists of chocolate cake, sponge like pudding and mocha pudding on top.   Now that I have to make chocolate pudding and make it looks special...hmmm what a challenge.  I decided to make a Black Forest Pudding.  Chocolate pudding on the bottom, kirsch pudding with black cherry, sponge like pudding with rum and topped with dark chocolate pudding, Yummy my daughter said.

I decorated the top with the left over fruit from the Fruit pie.  I also made a thinner version of the custard filling to accompany the pudding.  Since I am extra generous :) I open a can of Lychee and packaged it in a cup for the Birthday Girl.

{Summer in a Pie}: Fruity Pie

I received email from the local farmer's market that there would be a Pie Contest on upcoming Saturday.  I am not a lover of American Pie due to its sweetness, so there's no way I am making a Pie.  I wiki the definition of a Pie and 2 Pies came to my mind: A fruit Pie and an Indonesian Dutch Shepards Pie.  So I was determined to submit both pies in the contest.

The pie tasted good, many of my friends like it.  But the judges have different opinion :(  O well..
I think my pie is just perfect: I love the crispiness of the crust.  The custard filling is not too sweet and not too rich.

You should try my recipe and let me know what you think.

For the CRUST:
Combine 100 gr unsalted butter or margarine (room temperature), 225 gr all purposed flour, 1/2 t salt.  Add 1 egg yolk and knead briefly.  Add 3 T cold water if needed.  Tip: don't microwave the butter or margarine.  You'll end up with clumps of flour.
Wrap dough with plastic and refrigerate for about an hour.
Take out dough from the refrigerator and let it sit at room temperature for 10 minutes.
Roll dough between 2 plastic sheets and lay it on the greased pie pan.
Gently press dough to resemble pie :).  prick the bottom with a fork
Bake in the preheated oven 350F for about 10 minutes or more.

For the custard filling:
In a saucepan, combine 250 ml whole milk, 25 gr corn flour and 50 gr sugar.  Stir constantly and bring it to boil.
Off stove, take a little bit of this mixture and add it to 1 egg yolk.  Then transfer this mixture back to the milk mixture and bring to boil.
Add 1 T margarine, 1/4 - 1/2 t vanilla essence and good amount of rum :)
Remove from heat, cool it to room temperature and refrigerate.
Based on my experience, this custard filling can be stored up to 3-4 days.

To assemble:
Spoon filling into the crust and decorate with fruits.

Trust me this pie is good. I am gonna make more tomorrow.