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.
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