As a spices
lover but tea non-believer, I was so provoked when I read her post titled Chai Tea, a spiced milk tea originated from India. Beside I never taste the tea, it was all because her photographs that lingered into my mind for so long. I don't know how, but I barely could feel the warmth of the tea in the glass and taste the exotic-aromatic spices she captured in a silver tray.
I guessed she is retired from blogging. Putu Ayu, dated Feb 20th 2013 is her last post. I sometimes come to her blog while hoping to find a new post. But I found none. I didn't know her real name, her friends or other social accounts she had. She was just disappeared.
Until months ago, we’re accidentally met in instagram. I didn’t expect that it was her because she linked her flickr account rather than blog in her profile. So I clicked the link and I once again gasped. Her styling somehow reminded me of something; it was so warm, personal and calm. I just feel that her photo works are not strange to me.
Until months ago, we’re accidentally met in instagram. I didn’t expect that it was her because she linked her flickr account rather than blog in her profile. So I clicked the link and I once again gasped. Her styling somehow reminded me of something; it was so warm, personal and calm. I just feel that her photo works are not strange to me.
Then I googled her name, and I was so surprise that she is
the one behind the blog I always waited. Can’t imagine how life could be so
unpredictable, years ago I was one of her fans, and now we are close friends.
As a little dedication, errr, a force actually, force her to enlive her blog again, I made this Batik Pudding. (You can find the
recipe in Bahasa in her post under the tag 2009. Here I rewrite in English). Not
because she’s my friend now, but honestly this pudding is sooo yumm!! It has
silky but firm texture with a milky and chocolaty taste, it must be perfectly
blended with sweet sour orange custard. So sad I was run out orange at that
time, so as a shortcut, I use instant Fla. If you have orange, you must make the
orange custard, but an instant fla is not a bad companion for this
mouthwatering Batik Pudding.
Batik Pudding
White Pudding:
750 cc fresh milk
9 gr white agar-agar
150 gr caster sugar
2 egg yolks
250 gr thick cream
Chocolate Pudding:
500 ml fresh milk
120 gr caster sugar
5 gr white agar-agar
150 gr dark chocolate, chopped
2 egg yolks
Orange Custard:
500 ml orange juice
200 gr caster sugar
Directions:
White Pudding:
1.
Bring milk, agar-agar and castor sugar to the
simmer in a saucepan over medium heat
2.
Meanwhile, whisk yolks and a ladle of hot milk
mixture and thick cream to combine. Return to pan and stir continuously and
bring to boil.
3.
Remove from heat, let it chill while you make
the chocolate pudding
Chocolate Pudding:
1.
Bring milk, castor sugar, agar-agar and chopped
dark chocolate to the simmer in another saucepan over medium heat
2.
Meanwhile, whisk yolks and a ladle of hot milk
mixture to combine. Return to pan and stir continuously and bring to boil
3.
Remove from heat, let it chill for a while
Orange custard:
1.
Bring to simmer sweet orange juices, castor
sugar and maizena, stir
2.
Whisk yolk and a ladle of hot mixture to
combine, return to pan and stir to boil, remove from heat, stir gradually
Assemble
Layer the white and chocolate puddings in a 1,5 litre bundt
pan (I use silicon mould).
Stand until chilled and firm or put in the refrigerator.
Serve with orange custard.
WOW! What a phenomenal-looking pudding! Great photography. Thank you for introducing us to Asri's blog, I've only taken a quick glance so far but already saw all kinds of beauty there. :)
ReplyDeleteHi Nicole, agree with you, her works are amazingly beautiful, and oh have I told you that she won DMBLGiT couple of times?
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