Ied Mubarak

Let’s write all the mistakes down in the sand

And let the wind of forgiveness erase it away


Happy Idul Fitri, Minal Aidin wal Faizin

[Indonesian Dessert] : Kolak Pisang

Almost the end of Ramadan (a holy month for Moslem's people) and I miss my parent so bad, wish I can visit and see them this year to celebrate Ied Fitri together .. but seem I can not do that this year . Well, it's not only miss them but almost miss every thing .

Yesterday afternoon I called my mom and talked to my dad for a while (well, he has a problem with his ear so he can't hear my voice clearly - so most the time I talked to my mom)- I called just to let her know how I miss them , and thanks for a present their sent for us . They sent some clothes for me and my daughter, Annisa .. ah..that's remind me about a childhood activity during this time - went to mushala for Taraweh Pray with my mom and my sisters, went to fresh market every week end , helped her to cook some food, wear a new cloth, eat a great food , play around with cousin and all family member.. GOSH .. !! that made me more and more mellow

Anyway, life must goes on .. I try to cheer my day up again .. I have a new family here.. me, my husband, my daughter .. so what's else I need ? :-)

So now I like to share one of my mom recipes and become our favorite dessert during the holy month of Ramadan and is usually served cold during Iftar ( a fasting break ) . I made this yesterday so sweet , so yummy and made me feel good after all..

Kolak - Indonesian Dessert

1 Cassava Root , peeled and cut into chunks

1 Sweet Potato, peeled, cut into chunks one

1 Plantain, cut into chunks

5 jack fruits

250 ml coconut milk

250 ml water

2 pandan leaves

3 - 5 tbsp brown sugar

1 Cinnamon stick

a pinch of salt

Heat the water until boiling, add in cassava, sweet potato. Keep cooking until casava and sweet potato are half-softened.

Add in pandan leaves, sugar, Cinnamon stick and salt. When they are cooked, pour in the coconut milk

Add in the bananas , jack fruits. Simmer for 5 minutes.

Pumpkin, Pear Tapioca, Mung beans may also be added. It is served either hot (especially if freshly cooked) or cold.

Saffron Rice Pudding - Sholeh Zard

During Ramadan, I always try to make something simply for my iftar - this time I chose Sholeh Zard - Saffron Rice Pudding from Persian Kitchen. This pudding is easy to make and high calorie too, my husband from Iran loves this dish so much .. and he always tell a story behind this dish.

He said, his family always make rice pudding in a very big pot and distributed to the poor people during Ramadan or any religious ceremonies. Or they make sholeh zard when their wish come true :-) and give it away in thanks

First time I made sholeh zard, I kind of confuse with rose water !! never imagine what the taste and aroma the pudding is ?? But ... I can not believe the pudding smell so good and the tase of pudding .. wooow.. yummm.

In Iran, rose water still is produced by ancient methods, workers pick the roses in early moring when the scent is at its peak. And sent to factory and sorted to get a good quality of rose pentals

And this is my entry for event Joy From Fasting to Feasting hosted by Lubna Karim and Yasmeen

Sholeh Zard

1/2 cup short grain rice

8 cups water

3 cups sugar

1/4 cup un-salted butter

1/2 cup slivered almonds

1/2 tsp ground saffron - dissolved in 2 tbs hot water

1 tsp ground cardamom

1/2 cup rose water

2 tbsp rice flour - dissolved in 2 cup water

Pick over and wash rice

Combine the rice with 6 cups water and bring to boil. Simmer for 35 minutes until the rice is soft

Add sugar and 2 more cups warm water and cook for 25 minutes, stirring occasionally.

Add the butter, almonds, saffron water, cardamom, and rose water - mix well, cook with very low heat for 20 minute.

Add the dissolved rice flour and cook for 20 more minute.

Spoon the pudding into a bowl , decorate with cinnamon, almond and pistachio. Serve Cold