Seri Kaya Bread Pudding



Seri Kaya, or Srikaya, or some people just call it Kaya, is a coconut jam made from coconut milk, eggs and sugar. It’s sweet, thick, creamy and “rich”. The word kaya itself means rich in Indonesian. I really adore this jam. There’s always something nostalgic about this sweet spread. A couple of weeks ago, my husband was back from his business trip to Makassar. One of Makassar’s famous souvenirs is this lovely jam. Knowing that I love seri kaya so much, he bought me 6 jars of Makassar Seri Kaya! I’m a happy wife 😀 Well, turns out I’m not the only one who feels happy. After first taste, my son has become the newest fan of this jam 😀

This morning, I was thinking to make other than just ordinary seri kaya sandwiches for my son’s breakfast. Then I remembered that I have my beautiful Hello Bebe glass food container from Lock & Lock. Ha! I should give it a try, then. First recipe idea that came up in my mind is “bread and butter pudding”. Hmmm.. that would be lovely for breakfast! A warm, sweet, one-dish meal is hard to resist in the morning. I used pandan bread to make this pudding. Pandan and seri kaya is a very good combination.

But there’s sudden change in my plan, though. My oven was suddenly broken this morning! Arrrghh… I really didn’t know what happened. It just stopped working. Blah. Well, I finally decided to steam the bread pudding. After all, my Hello Bebe glass food container is made from borosilicate glass, which withstands high heat and sudden cooling. It could be used not only in a fridge, freezer, microwave, and dishwasher, but also in a 400ºC oven and a steamer! It really saved my day!



4 slices pandan bread

seri kaya

1 egg

200 ml milk

1 tbsp sugar



How to Make

  1. Preheat the steamer, or if you want to bake the pudding, preheat the oven to 180°C/gas mark 4/350ºF.
  2. Grease your glass food container with some butter.
  3. Make sandwiches with the pandan bread and seri kaya (about 1 tablespoonfuls in each sandwich).
  4. Now cut the sandwiches to fit the food
  5. Whisk the egg with sugar and milk. Pour this over the sandwiches and leave them to soak up the liquid for about 5 minutes, by which time the pudding is ready to go into the steamer or the
  6. Sit the glass food container in the steamer, or in the oven to cook for about 45 minutes or until the custard has set and puffed up slightly.

Chicken Rolls


My son is mad about deep fried foods. If sometimes he gets bored with his meal, I just have to offer him crackers, or any deep fried snacks, and his appetite will come back shortly 😀 That’s why I always have to keep my homemade frozen foods ready in my freezer. Forgive me, I’m that kind of mum who won’t let her kid eats crappy frozen chicken nuggets from supermarket. I choose to spend about 2 – 3 hours in the weekend for cooking and preparing homemade frozen food stocks, instead of letting my son eats something that even I cannot explain what contains inside.

So last week I made a batch of chicken rolls. I actually used shrimp rolls recipe but I replaced the shrimp with chicken mince because my son is allergic to seafood. Chicken rolls may look like chicken nuggets, but as they contain spring onions and sesame oil, they have distinctive flavour. They’re my son’s all time favourite! When I’m in a rush to prepare his lunch, I usually make him a “quickie soup” (I put whatever veggies left in my fridge and boil them in the chicken stocks) and fry some chicken rolls as side dishes.

photo-9Take a peek at my son’s lunch today. We got some chores to do so I had to bring his lunch on the go. I cooked chicken meatball soup with carrots and broccoli. I also added the chicken rolls to his lunch box, just in case he’s not in the mood to eat his soup. Everything’s contained perfectly in my Lock & Lock Lunch Box. This lunch box set is my favourite! 😀 It has perfect size for my son’s portions. It’s also leak-proof, so I don’t have to worry carrying soupy dishes inside. Those 3 containers really accommodate my needs. I used the 360 ml round container for steamed rice, the 220 ml dish container for the soup, and the 220 ml divided dish container for the chicken rolls. They’re all packed inside the insulated bag, which can keep them warm for several hours. So my bag is packed I’m ready to go!



–       250 g chicken mince. I used 250 g of chicken breasts and “minced” them with my food processor

–       2 spring onions, thinly sliced

–       25 g all purpose flour

–       1 tablespoon egg white

–       ½ teaspoon sugar

–       ½ teaspoon salt

–       ¼ teaspoon ground white pepper

–       ½ teaspoon pure sesame oil

–       1 clove garlic, finely chopped

–       2 eggs, loosely beaten

–       oil to fry

–       aluminium foils


For Coating:

–       50 g all purpose flour

–       1 egg, loosely beaten

–       50 g coarse bread crumbs. I used panko crumbs.


How to Make

  1. Mix the chicken mince, spring onions, 25 g flour, 1 tbsp egg white, sugar, salt, pepper, sesame oil, and garlic into a bowl.
  2. Make 3 thin “crepes” from 2 loosely beaten eggs. You will use these egg “crepes” as sheets or wrappers. So, be extra careful to not making any holes.
  3. Divide the chicken mixture into 3 equal portions. Spread the chicken mixture evenly on the egg “crepe” and roll the “crepe” tightly. Repeat the same steps to the other “crepes”.
  4. Wrap the chicken roll with aluminium foils. Be sure that the chicken roll is fully covered with foils at both ends.
  5. Steam the chicken rolls for about 30 minutes until the chicken is cooked. Let them cool completely.
  6. Do the bias/diagonal cut to the chicken rolls so you will have 3 cm-thick
  7. Coat the chicken pieces in coating flour, shaking off any excess. Dip them into the egg, and then press them into the panko crumbs until well coated on both sides.
  8. You can now freeze them. Arrange the chicken rolls in a single layer on a baking tray, cover with cling film, and set in the deep freezer. Once frozen, remove the chicken rolls from the baking tray and store in Ziploc/freezer-safe bags. Return to the freezer and cook from frozen.



Mango Pudding for Your Little One

Mango is my MOST favorite fruit.  Too bad I cannot eat mangoes all year round. In Indonesia, mango season is usually around September till December. We can still meet mango when it’s out of season, but the sweetest one always grows during that months.

Yesterday morning, I bought 2 kilos of mangoes and felt so thrilled because they’re ULTRA sweet! ^_^  My son had never eaten mango before, so this is the best time to introduce him these lovely fruits. I made this pudding to get another variation. You know that kids are easily get bored with their foods? Besides, this pudding will last for 1 week in the fridge. No extra work in kitchen making dessert for few days! 😀

I got this recipe from MPASIRumahan‘s mailing list. It’s a group of lovely mommies who love their kids so much that they always try to feed their lovely ones with homemade foods (mommies’ foods, to be exact 😉 ).


  • 1 big, ripe, super sweet mango (It’s really important to get the sweetest mango. When it’s mixed with agar-agar powder and chilled in fridge, the sweet taste will be reduced)
  • 300 ml water / milk (For 1+ y.o babies, you can substitute the water with fresh milk to get creamier pudding)
  • half a pack of Agar-agar powder

How to Make 

  1. Peel, dice, and puree the mango until you get a smooth liquid. Add extra water if you find that the mango puree is too thick.
  2. Pour water into the saucepan and add the agar-agar powder. Bring to the boil while stirring every now and then.
  3. Wait until the agar-agar mixture get a lil bit cool, then pour the mango puree into that mixture. Mix well.
  4. Pour the pudding mixture to your favorite mold. Wait until they’re set. Chilled in fridge.


Note: You can serve this pudding with fruit sauce, or yoghurt, like I did yesterday ^_^


*Make 9 tiny puddings.


Baby Fish Pie

My son is not a picky eater. Thank God for that! But now he is one year old, and he likes to chew A LOT. Baby porridge, like I used to cook before, is no longer meet his appetite. I look for recipe that has ‘rougher’ texture than porridge but still, soft enough for his little teeth and gums. Then I found this yummy fish pie recipe from the one and only Annabel Karmel, Queen of Babies Foods :D. It didn’t take a long time to decide making this pie! I used everything left in my fridge (so the recipe below was slightly modified), and put only 125 grams salmon fillet. 250 grams of fish is too much for this teeny-weeny pies.


  • 375 g potatoes, peeled and diced
  • 1 1/2 tbsp milk
  • 40g butter
  • a little salt and pepper (for babies over one)
  • 15 g butter
  • 25 g onion, peeled and finely chopped
  • 1 tbsp flour
  • 125 g salmon fillet, skinned and cubed
  • 50 g carrots, peeled and diced
  • 1 bay leaf
  • 75 ml milk
  • 50 ml vegetable stock (or water)
  • 50 g frozen peas
  • 50 g Cheddar cheese, grated
  • 1 lightly beaten egg

How to Make

  1. Preheat the oven to 180C/350F. Bring a pan of lightly salted water to the boil, add the potatoes, reduce the heat and cook for 15 to 20 minutes or until tender. Drain the potatoes and mash together with the milk, half butter, and half grated cheese until smooth. Season to taste (but I found that the mixture of milk, butter, and cheese is tasty enough that I don’t need any extra salt and/or pepper).


  2. Melt the remaining butter in a saucepan, add the onion and sauté until softened. Add the flour and cook for 30 seconds, stirring. Gradually stir in the milk and then the stock/water. Bring to the boil and cook for one minute. Add the fish, along with the bay leaf. Simmer for about 3 minutes and then stir in the peas and diced carrots, cook for one minute. Remove the bay leaf and stir in the cheese until melted. Season with a little salt and pepper if needed.


  3. Divide the fish mixture between 3 ramekin dishes and top with the mashed potato. Brush with the lightly beaten egg. Heat through in an oven preheated to 180C for about 15 minutes and finish off for a few minutes under a preheated grill until golden.


    Suitable for freezing
    Suitable for babies from 10 months