Seri Kaya Bread Pudding

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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!

 

Ingredients

4 slices pandan bread

seri kaya

1 egg

200 ml milk

1 tbsp sugar

butter

 

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 container.photo-13
  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 oven.photo-14
  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.
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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 😉 ).

Ingredients

  • 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.

 

Easy Peasy White Pudding with Fruit Cocktail

This is my all time favorite dessert if I have guests coming around. When you have to entertain many people, all you need is easy and quick meal to be prepared. These puddings make no hassle in your kitchen, and one more thing to be considered: the ingredients are cheap! 😀 They will be true refreshments in your upcoming party!

Ingredients

  • 1 pack of Agar-agar Powder. Agar-agar powder is different from jelly powder like Jell-O. The result of Agar-agar pudding won’t be springy and chewy as the Jell-O ones.
  • 1 small can (385 gr) of White Condensed Milk.
  • Water. The amount will be described in the “how to make” session 😀
  • Mango or Orange Syrup, or any flavor you like.
  • Chopped Fruits. I use papaya, pineapple, and honeydew. You can use any fruits you like. Strawberry, kiwi, cherry, seedless grape, and mango are great options! But if you’re running out of times to chop the fruits, simply use canned Fruit Cocktail instead. Don’t forget to strain the canned fruits to separate them from its syrupy juice. It will be too sweet if you add all the juice to the cocktail.

How to Make

  1. Pour the condensed milk into the saucepan, and add back 5 cups of water from the can of the condensed milk. No need your measuring jug! And in this way, you can use every little drops of the milk. 😉
  2. Add the agar-agar powder into the pan, and bring to the boil while stirring every now and then.

    it’s ready to be poured into the cups

  3. Pour the pudding mixture to prepared cups (I use 5 cm/2 inch plastic pudding cups). Wait until they’re set.
  4. Meanwhile, prepare your fruit cocktail. Boil 500 ml of water in the pan. When it’s done, add your choice of syrup (I use mango syrup) to the boiled water (adjust the sweetness to your taste), and add the chopped fruits (or canned fruits) to the syrupy water. Let it cools in the fridge, so the fruits can absorb the syrup.
  5. When you’re puddings are set and ready, pour the small amount of fruit cocktail on top, including the syrupy water.
  6. Store them in fridge before serving.

    My mom ordered 125 cups of pudding. Thank God my fridge can accommodate them!

-makes 20 cups-