Tag Archives: Flour

Sus Vla Tepung Beras – Cream Puffs with Rice Flour Pastry Cream Recipe

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.

Sus Vla Tepung Beras – Cream Puffs with Rice Flour Pastry Cream

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.

Sus Vla Tepung Beras - Cream Puffs with Rice Flour Pastry Cream

Sus Vla Tepung Beras – Cream Puffs with Rice Flour Pastry Cream

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Pineapple Jam Sticky Rice Flour Bread Rolls Recipe

Pineapple jam sticky rice flour bread rolls. I have plenty of pineapple jam leftover from making pineapple jam squares, so I turn them into fillings for this bread rolls that is slightly unusual than my regular ones because the addition of sticky rice flour (a.k.a. glutinous rice flour) to make it slightly chewier, but ultimately, still very delicious.

Pineapple Jam Sticky Rice Flour Bread Rolls

Homemade pineapple jam

Maybe because I grow up eating homemade nastar (Chinese pineapple tart), where the pineapple jam is heavily infused with cinnamon and cloves, I can never dig store-bought pineapple jam. It must be home made, or I would rather use other kind of jam, or filling for this bread. Whichever route you take, just make sure you have about 1 cup of jam for filling. And the jam needs to be chilled first, so they are not too runny.

Pineapple Jam Sticky Rice Flour Bread Rolls

Pineapple Jam Sticky Rice Flour Bread Rolls

Bread dough with sticky rice flour

This bread dough has sticky rice flour in it to give it a slightly chewier texture. I usually use the one from Erawan, but I guess other brands should work just as well. If you want to ditch the sticky rice flour, just substitute with the same amount of bread flour. In which case, the bread roll texture will be more like regular Asian bakery style bread. So don’t worry too much about it.

Pineapple Jam Sticky Rice Flour Bread Rolls

Pineapple Jam Sticky Rice Flour Bread Rolls

Egg wash and black sesame seeds

I like applying egg wash to my bread because the sheen once baked is just very attractive, and to me, they make the bread looks delicious. It is not a must, so if you are not used to applying egg wash to your bread, you can definitely skip it. Also, the black sesame seeds are purely for decoration. You can use slivered almonds if you wish, which I think is another great option.

Pineapple Jam Sticky Rice Flour Bread Rolls

Pineapple Jam Sticky Rice Flour Bread Rolls

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