Piña Colada Puding

The piña colada (Spanish, strained pineapple: piña, pineapple + colada, strained) is a sweet, rum-based cocktail made with rum, cream of coconut, and pineapple juice, usually served either blended or shaken with ice. It may be garnished with a pineapple wedge or a maraschino cherry. The piña colada has been the official beverage of Puerto Rico since 1978.
Source : Wikipedia

Puding ini sebenarnya saya buat sebulanan yang lalu. Baru sekarang sempat di upload ke blog. Sok sibuk? mungkin. Tapi beneran, saya cukup sibuk *kewalahan* sebulan terakhir ini. Rasanya tidak banyak resep baru yang sempat saya coba di dapur. Okey, seminggu ke depan anak-anak saya libur akhir term 1, mudah-mudahan saya punya cukup waktu untuk mengupload resep atau paling tidak 'cerita' yang masih tersimpan.

Puding mungkin adalah suguhan yang tidak pernah kalah pamor dengan snack ataupun dessert apapun. Mudah dibuat dan nyaris tidak pernah gagal. Tampilannya cantik, rasanya lezat.
Saya sendiri cukup kagum dengan tim kreatif 'Primarasa Femina' dalam mengutak-ngatik berbagai resep. Paling kurang sudah ada 3 buku resep puding keluaran Primarasa yang terdampar di dapur saya.

Jika Pina Colada aslinya adalah berupa cocktail berwujud minuman (cair), makan Pina Colada Puding ini tentu berwujud lebih padat, tapi lembut sekali. Ternyata kombinasi nanas, rum dan santan kelapa begitu lezat ketika menyatu.

Piña Colada Pudding
source: Primarasa, Seribu Rasa Puding
Bahan :
500 gr nanas kupas
150 ml air
200 ml santan kental
150 gr gula pasir
1 bungkus (7gr) agar-agar putih
50 ml rum
25 gr kelapa parut kasar, sangrai kering, taburi gula pasir (hingga menyatu)
nanas potong untuk hiasan
manisan ceri merah untuk hiasan (optional)

1. Siapkan 4-6 gelas, basahi dengan sedikit air. Cingcang kasar nanas, masukkan ke dalam blender. Tambahkan air, lalu proses hingga halus, angkat, saring hingga diperoleh 600 ml jus nanas, buang ampasnya.
2. Campur jus nanas, santan kental, gula pasir dan agar-agar putih dalam panci, aduk rata. Jerang di atas api sedang, masak terus hingga mendidih dan gula larut, angkat. Aduk terus hingga agak dingin, tambahkan rum, aduk rata.

3. Tuang adonan puding ke dalam setiap gelas hingga 3/4 penuh. Biarkan hingga puding mengeras.
4. Taburi puding dengan kelapa parut dan hias dengan potongan nanas (dan potongan ceri), hidangkan.

Have a Nice Weekend, My Friends...

Enjoy Jakarta! during Idul Fitri.

Finally the opportunity has come to enjoy our city, Jakarta, during her most peacefully, much less pollution and zero traffic jam. This is the time that I have been waiting for.


Where are the millions of Jakartans that everyday flood every corner of the metropolitan?
They join the annual mass exodus, which is called 'mudik', meaning 'going home'.
On the last days of Islamic month of fasting (Ramadhan), millions of Indonesian leave the cities to return to their village/hometown to celebrate Idul Fitri/Eid ul-Fitr with their relatives & close friends. I know, it's an exhausting journey, since the roads, bus terminals, train stations, seaports and aiports are overloaded by the travelers. Many of them have to use poorly maintained public transportations.
Hundreds of people die on road each year but yet the exodus is kept running because it is a tradition!
*the big homework is ...how to reduce the accident??*

A couple of days before and after Idul Fitri, the bussines activities slow down.
Jakarta in turn becomes a very beautiful, enjoyable, quiet and peaceful city. It happens just a couple of days, before the 'arus balik' (the opposite direction of 'mudik') begins.
So, during this special time, when my husband and children also having a short 'Idul Fitri Holiday'... We cruise around this city, enjoying some parts of it.



Early morning on the first day of Idul Fitri, The Sunda Kelapa 'old' Port, in North Jakarta becomes our first stop. *We live in South Jakarta*

Here, hundreds of Moslems gathered in the morning for Idul Fitri/Eid al-Fitr prayers. Many of them came from nearby villages by riding taxi... I mean small boats. The moments they arrive, when they are about to land and the big traditional Pinisi Boat on the background of the prayers are the interesting part to photograph. Other than that, we can feel their happiness while celebrating the victory day. We can see their new attires also the bright and smiley faces.





Our next stop was the Istiqlal Mosque, the national mosque of Indonesia, proclaimed as the biggest mosque in South East Asia. It is located at Central Jakarta.

The Idul Fitri Prayer started at the same time everywhere, so when we arrived there the prayer was concluded already. Then we tried to catch the happiness from the faces of the people coming out from the mosque, and also trying to feel the 'scale space' of this huge building.

Other than seeing the hectic around the mosque, we also enjoyed our breakfast outside of the mosque. Sate Padang is our choice. It's very delicious and good enough to kick away our hunger.

Sate Padang: A dish from Padang and the surrounding area in West Sumatra, which is made from cow or goat offal boiled in spicy broth then grilled. Its main characteristic is a yellow sauce made from rice flour mixed with spicy offal broth, turmeric, ginger, garlic, coriander, galangal root, cumin, curry powder and salt. It is further separated into two sub-variants, the Pariaman and the Padang Panjang, which differ in taste and the composition of their yellow sauces. (source: Wikipedia)

Next... We left the Mosque and just enjoyed riding around the downtown. We went to the elite housing complex in Menteng, went trough the protocol street Thamrin-Sudirman-Blok M, and ... we came back home.
Happy? Yes!

As I wrote in my last posting, that we don't celebrate Idul Fitri actually... but we just cannot let this special day passing by without enjoying the food that normally served in (almost) every Indonesian home where Idul Fitri is celebrated.

Ketupat (rice cake), opor ayam, sambal goreng & semur daging are likely the most popular dishes during Idul Fitri season. Some cookies, like nastar and kaasstengels (it sounds Dutch, doesn't it) are the everlasting popular cookies for the big day.

Since the last couple of years, my Mom usually serves the meal during Idul Fitri. We gather in my parents' house to enjoy that food. So... these were our lunch and dinner during Idul Fitri.

Ketupat (Rice cake cooked inside the coconut leaves pocket), serve with Opor Ayam (Chicken in Coconut Milk), Semur Daging (Beef in Soy Sauce Gravy) and Sambal Goreng Kentang.

Tape Uli, gave by my parents neighbor (L) - Kaasstengel (R)
For all Muslim around the globe, I wish youHappy Idul Fitri 1431 H.

Bubur Biji Salak

Living in the most populous Muslim country in the world, Ramadhan is one of the 'big events' for us in Indonesia. It affects many aspects of our life, from the time activities (school & working hour), traffic,... and the food.
The schools and some offices have early dismissal for their students/teachers/staffs, and the terrible traffic get worse, when lots of people rush around 3pm-6pm in order to break their fast with family and friends.

When it comes to the fasting month of Ramadhan, most of Indonesians get more excited about their appetite of food.
We can figure it out when we find street vendors spreading everywhere, selling sweet delicacies. Most of them are traditional drink and food. If you are familiar with Indonesian 'Ramadhan' menu, you know exactly what kind of food you will find there. You name it, ...kolak pisang, kolak ubi, bubur sumsum, bubur candil, bubur biji salak, es pisang hijau, or es cendol.
Or we can see how supermarkets are flooded with millions of food, much more than normal. People buy the food like there is no more time to shop.
Nothing I can say, only..."WOW!" And during breaking the fast, the food courts and restaurants are overloaded of people (another Wow).

If you visit 'Pasar Ramadhan' (street food areas that open only a couple hours before fasting break, during the month of Ramadhan), you'll find more type of food. Not only the sweet delicacies, but they also sell lots of main courses. Again, most of them are traditional food, which some of them are only popular during Ramadhan.
I'll add the picture of the pasar Ramadhan, if I have time to visit one of the biggest and famous pasar Ramadhan before Idul Fitri.

So, even our family do not celebrate the Ramadhan or Idul Fitri (Eid Mubarak), we join the crowd to enjoy the special food that popular during this time. Sometime I stop by in a street vendor that selling the famous kolak, bubur sumsum and lontong in the late afternoon, nearby our house complex.

Many times we look for bubur biji salak, unfortunately the lady has stop selling it for whatever reason. Then I decided to prepare it for my family myself.
If we translate, bubur biji salak means 'snake skin fruit seeds porriage'. Scary huh!!
So forget about the name then, and stop thinking that the balls on the porriage are the seeds. No, no....
They are made of sweet potato that mixed with some tapioca flour. They're soft, and very delicious when combined with gula jawa (Indonesia brown sugar) sauce and coconut milk sauce.

Please note, that this porriage is look alike Bubur Candil, but they are actually different. The main ingredient for Bubur Candil Balls is glutinous rice flour and mashed sweet potato for the Bubur Biji Salak.
Don't forget to use the pandan leaves to give the special aroma. Just to let you know, I'm so blessed that now I can cut the fresh pandan leaves from my backyard, anytime I need. Cihuyy!

Bubur Biji Salak
Bahan :
1000 gr ubi jalar
100 gr tepung kanji
1 sdt garam
1000 ml air, untuk merebus ubi
400 gr gula merah
50 gr gula pasir
1/2 sdt garam
800 ml air

Kuah: masak hingga mendidih
500 ml santan, dari 1 butir kelapa
1/2 sdt garam
3 lembar daun pandan

1. Kukus ubi jalar sampai matang, kupas kulitnya hingga bersih, lalu lumatkan/haluskan selagi panas, dinginkan.
2. Ambil 3/4 bagian dari ubi jalar, campur bersama tepung kanji dan garam, aduk rata.
Buat bentuk bulat-bulat kecil, seperti biji salak, sisihkan.
3. Didihkan air dalam panci, masukkan biji salak ke dalamnya. Masak hingga mengapung, angkat, tiriskan, sisihkan.
4. Masak gula merah, gula pasih dan garam bersama air hingga larut, angkat.
Bila perlu saring air gula ini, lalu jerang kembali di atas api. Masukkan sisa ubi jalar ke dalamnya, aduk rata dan masak terus hingga mendidih, amsukkan biji salak, angkat.
5. Pindahkan bubur biji salak ke dalam wadah saji, hidangkan dengan kuah santan.

English version recipe will come tomorrow *busy weekend mode ON*