I still remember her Chai Tea. 

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.

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

Source: Asri Pamuncar

Ingredients:

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

3 tbsp maizena, with 3 tbsp water

Directions:

White Pudding:

Chocolate Pudding:

Orange custard:

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.