Most Delightful Memory
In my recent trip to Singapore, I was lucky to visit the newly opened Jewel garden at Singapore Changi Airport. It is popular because it has lots of shop spaces and beautiful funnel-shaped waterfall. When we went it was crowded and so could not roam around peacefully. Me, my elder sister and my husband's Brother and his wife planned the visit after our great lunch-Chicken Rice of course ( Singapore's most popular hawker food).
When we arrived at the Jewel Garden, most of the people were in wonder as to how this huge indoor garden with skylight was built. Also, some people were excited to take photos here and there including me. One funny thing was that when I chose the spot and asked my sis to take pictures, one lady came and showed my sister how to choose the right view and angle to get a good photo. OK! my sister gave me a huge smile and took photos. I was happy and appreciated the act of kindness of the stranger even though it was a small thing.
Another coincidence as we walked through the shops, and one of the fondest memory of my life, was to find a bakery saloon. As soon as it caught my eyes prompted me to walk straight into that store. Its name? " Bangawan Solo". This bakery is popular among the Singaporean because of its unique taste of Asian deserts never fail to comfort the customer's taste. I was amazed to see the shop space is decorated with classic and majestic European style to attract customers.
On its shelves, There was a huge variety of cookies and authentic Indonesian deserts made with rice flour. Most of them use palm sugar and are quite similar to my country's deserts.
Also, samples of each and every cookie were available just to taste, but I couldn't find an oatmeal cookie sample. So I asked the lady who seemed like the shop admin staff. " Excuse me, Ma'am, will you let me try an oatmeal cookie if its sample available? " The lady smiled at me and got some from behind the counter. Then I saw the coffee flavored oatmeal cookie but no sample display. Therefore I asked her again " I am also interested to sample this coffee flavor, may I ?". I was thinking " Oh! I might make her mad but I really want to try that one honestly". But she was quietly smiling and got the coffee cookie sample for me from the cupboard behind the counter. After trying that coffee flavored cookie, I was so pleased and smiled at her. She seems so delighted to see how I enjoyed her cookie. I decided to buy two boxes of cookie for my home. Then I realized " Oh My God! She must be the owner and founder of Bangawan Solo Deli ( Famous Authentic Indonesian Deli in Singapore)??. I had read about her story when I stayed in Singapore more than 20 years ago. I admired her as the woman entrepreneur who came from Indonesia. I asked my sis " Is she the owner ?". My sis said "Yes".
Then I requested her to take a photo with me in the shop and she kindly complied.
Even though she is a famous businesswoman ( of course a rich millionaire) she is humble to do her own job. I felt very lucky to meet her personally and made me respect her more.
Palm sugar is the most flavorful sugar substitute for making Burmese sweet desert since cane sugar is an expensive product. But now it may be scarce because palm trees are being cut down for some countries' commercials demand. I hope our country can preserve the tradition and culture of producing palm sugar well. I made this dessert at home in honor of her Indonesian deserts which is made with sweet rice once I enjoyed.
Katri Solo ( Pressed sweet rice with Brown sugar custard) ( 5-10 Serving)
Ingredients
3 cup Sweet Rice ( glutenous rice)
1/2 cup Sugar
3 cup Brown Sugar
7 count eggs
7 tbsp Rice Flour
2 tsp Salt
3 cans Coconut milk ( 8 oz can)
1 tsp Oil ( to grease the baking pan)
Instructions
1. Measure 3 cups of rice in the rice cooker and wash with water 1-2 time to rinse. Then add one can of coconut milk, 1 tsp salt, 1 cup sugar and 2 cups of water Then cook.
2. In the small pot add brown sugar with a cup of water, then boil till all the sugar melted and thicken. Then let it cool till warm.
3. In the Bowl, add rice flour, brown sugar syrup, salt, and 2 cans coconut milk together and stir or whisk till all the rice flour dissolved.
4. When the rice is cooked, In the oil ( olive or canola oil) greased baking pan, add the rice and pressed till it is of 1/2 inch in thickness. Set it aside.
5. In the bowl, cracked all the eggs and add the brown sugar coconut mixture( step 3). Then mix thoroughly and pour on top of the pressed sweet rice.
6. In the oven with 375 degrees F in a water tray. Cover the food tray completely with aluminum foil and steam the custard till thicken like soft pudding. (Maybe about 2 hours or more.)
7. OR in the steamer insert with boiling pot. put the tray inside and cover then stem till custard are firmly formed. about 1.5 hours.
8. When the custard is ready, cool it completely cold and then store in the fridge.
9. After a few hours (2-3) hours. The rice cake with brown sugar custard is ready to be cut into small pieces.
10. paring it with Jasmine tea or green tea makes a good dessert or an afternoon snack too.
