When I was young, I thought that sus (or kue sus) is a local Indonesian dessert. They are sold everywhere and in fact, easier to buy from stores that sell traditional Indonesian sweets rather than the big bakery chains, no wonder the confusion right? Then, one day in college I got my hands on a copy of Joy of Cooking and lo and behold, I chanced upon choux pastry section and that was how I learned about sus being a non Indonesian sweets. I am no etymologist, but I bet the origin of sus is probably choux from choux pastry.
There are probably a million choux recipe out there, and you are free to stick to your favorite, but if you don’t have one, the recipe I have here is pretty good. Now, the more interesting part of this recipe is not the choux portion, but the pastry cream, which uses rice flour instead of the more common corn starch. I chanced upon this recipe from food52, and boy oh boy, the pastry cream indeed deserves all the rave reviews it gets.
Matcha (green tea powder) and adzuki (red bean) is a great match in almost anything you can think off, so of course they are going to be a perfect pair in this matcha pound cake and adzuki cream. For the pound cake, I am using a matcha condensed milk pound cake from my previous post. If you have a great recipe for a matcha sponge cake, you can use that as well. So, let’s dive into this super easy and super delicious adzuki cream.
For the cream, we need 100 ml (6 tablespoon + 2 teaspoon) whipping cream and 200 gram anko (red bean paste). You can use store bough anko, or make your own following my recipe. First, whip the cream with a whisk (either hand whisking or with electric mixer should work just as fine) until stiff, then fold in the anko into a uniform mixture.
Before assembling the cake, it is better if you let the cake chill in the fridge, so I usually bake the cake a day ahead, chill, then assemble the next day. I cut my pound cake into 3 layers, do try to make the three layers to have equal height, I think I need more practice on this myself 🙂 Sandwich a layer of cream in between two layers of pound cake, so from bottom to top is like this: pound cake layer, cream layer (using 1/3 of cream), pound cake layer, cream layer (using 1/3 of cream), and finally pound cake layer. Cover the cake with the remaining 1/3 of cream. To make sure the cream holds better, it is a good idea to chill the assembled cake in the fridge for 2 hours before serving. To be honest, my cake decorating skill sucks big time, so with one cake and one serving of cream, I am sure you can go ahead and decorate your cake with better result.
Home / All Recipes / Indonesian / Roti Coklat Pisang Cream Cheese – Chocolate Banana and Cream Cheese Bread Rolls
Roti pisang coklat (banana and chocolate bread) is most definitely among the top three most popular and beloved bread in Indonesia. Even after the coming and going of many bread trends, this humble bread just chill and relax, assured in its position, even most newcomer bakeries are forced to offer this in their many varieties of bread just to appease the market. For a richer mouthfeel experience, some offer shredded cheddar cheese along with the standard banana and chocolate, but I think for the ultimate indulgence, cream cheese is definitely the way to go. If you are watching your weight, feel free to skip the cream cheese and just use banana and chocolate.
Saba Banana or Cavendish/Regular Eating Banana
Generally, we use saba banana (Indonesian: pisang kepok) for the filling, but you can also use regular cavenish/eating banana such as Dole from most groceries. Choose the ones that are ripe but still firm, this way the banana is already sweet but the firmness makes shaping the bread rolls easier. I use half a banana per bread roll and I think it is enough, if you prefer a more filling bread, use one banana, but you may want to reduce the amount of bread rolls from 20 to 12-16 (depends of the size of your bananas).
Simple Bread Rolls Shape
You can shape your bread rolls however you want. This time, I simply place the filling at the center of the bread dough, then fold each of the two edges over the top of the filling, making sure the two edges overlap. Pinch the two edges together to ensure the filling doesn’t leak out during baking.
Storing Leftover Bread Rolls
If you can finish the bread in 3 days, you don’t even need to refrigerate the breads. Otherwise, I usually place leftovers in an air-tight container and reheat in microwave for 10-15 seconds and they are soft and fluffy again just like out from the oven.
Cream cheese, plus berries jam, wrapped in cutely shaped bread rolls! If you love bread from Asian bakery, I guarantee you will love this too, unless you hate cream cheese, or berries. These lovely bread rolls taste as great as they sound, so what are you waiting? Go grab the ingredients and start baking!
I usually just call all my individually shaped bread bread rolls. I guess if you must give a name to the shape of bread for this post, it would be caterpillar buns. In the recipe, I try to explain how I shape the bread, but this is one of those examples where one photo speaks better than a thousand words. So hopefully, with the step-by-step photo and my not so great explanation in the recipe, you get how to properly shape this bread. If this particular caterpillar form is too much, feel free to shape your bread into any form you wish, even regular round buns are fine.
All-purpose flour dusting vs. egg wash
I think in almost all my previous bread recipes, I have always finished the bread prior to baking by giving them an egg wash. Since the cream cheese filling is very generous in this recipe (1 whole block divided into 8 rolls!), I think a lighter approach such as a dusting of all-purpose flour is more appropriate. Personally, I really love how the bread turns out in the end. But if you want to use egg wash instead of all-purpose flour dusting, it is okay to do so.
Store in an airtight container in the fridge
Since these bread rolls have cream cheese in it, I would suggest storing them in the fridge. Most bread rolls are okay to be left in room temperature for 2-3 days, but not for this bread rolls. If you have a microwave, you can simply reheat your bread for 10-15 seconds, and they should be warm and fluffy again, almost indistinguishable from when they were just out from the oven.
I am in love with this pound cake with cream cheese and rum, and I think if you are a pound cake enthusiast, you need to give this velvety cream cheese pound cake a try.
It’s not that much different than baking a regular pound cake, and the addition of cream cheese and rum takes this pound cake to a new height.
Ingredients for the cream cheese pound cake
You will need all-purpose flour, sugar, salt, baking powder, unsalted butter, cream cheese, eggs, rum, and almond extract.
My favorite rum for this cake is either Myers’s Rum or Captain Morgan Rum.
If you don’t have almond extract, you can replace it with a teaspoon of vanilla extract.
Everything at room temperature
I think the most important tip I can give is to make sure all the ingredient is at room temperature.
So if you know you are going to bake a pound cake, take out the butter, cream cheese, and egg from the fridge and let them sit for a while.
I find that this goes a long way to making sure you get a perfect batter.
Prepare the cake batter and bake the cake
Start by preheating the oven to 165 Celsius (325 Fahrenheit). Grease and flour a 9″x5″ loaf pan.
Beat butter and cream cheese in a mixing bowl until very light and fluffy.
Add salt, sugar, all-purpose flour, and baking powder. Beat again until well combined. Don’t worry if the batter becomes stiff.
Add rum, almond extract, one egg, and beat well. Continue adding one egg at a time and beat well with each addition of egg. The finished batter should be very light and fluffy.
Pour the batter into the prepared loaf pan, and bake in the preheated oven for 1 hour.
After one hour, use a piece of aluminum foil to tent the cake, then bake it again for another 30 minutes. Total baking time from start to finish is 90 minutes.
The reason for tenting a cake
When a cake needs a long baking time, it generally helps if you tent the cake in the middle of the baking process. Tenting helps ensure that the top of the cake won’t get browned too much.
To tent a cake, cut a piece of aluminum foil large enough to cover the cake pan. When a recipe specifies that it is time to tent the cake, place this piece of aluminum foil on top of the cake pan.
For this recipe, I tent my cake at 60 minutes mark, and my total baking time is 90 minutes.
Serving and storing the pound cake
After the cake is out from the oven, let it sit in its pan on a wire rack for 10 minutes. Then, gently remove the cake from the pan and let it cool completely on a wire rack.
You can then cut the cake into serving slices and serve. I love enjoying my pound cake plain, but I won’t say no to a dollop of your favorite berry preserves over the cake.
You can store any leftover pound cake in an airtight container for up to 3 days at room temperature and up to 1 week in the fridge.
You can also freeze the cake for long-term storage. Wrap the cake in several layers of saran plastic and freeze for up to 3 months. Thaw frozen pound cake on your kitchen counter without unwrapping for the best result.
Other pound cake recipes to try
If you are a pound cake lover, you may want to give my other pound cake recipes a try.