As we're saying goodbye to year of 2007, I've got many invitations to the Christmas/year end gathering. One gathering that I went to, was a pot luck BBQ with office colleagues. The host asked us to prepare one unique dish from we come from. That's tough. I need something that's easy to make, yet universally acceptable for the multi-nation guests' palate who attended the gathering.
After long thought, I decided to bring the chocolate pudding. Indonesian style. The pudding was made of agar-agar (seaweed) powder. That defined the Indonesian-ness of the pudding. Because usually people associate pudding with gelatine/Jello or cakey-like pudding. Not for this one. Unlike gelatine, agar-agar resulted in a light texture of the pudding. And as for chocolate, who could resist its omnipresence!
For the final touch, it was served with the custard sauce, spiked with lots of rum! That's how I grew up with, eating this kind of pudding in weddings, birthdays, family gatherings.
I presented the chocolate pudding in a lovely serving dish (not pictured here), courtesy of the wonderful host of the day. The pudding looked so decadently tempting and shiny. And it prompted the question from the guests, "is it an Indonesian dessert?".
I have no idea. But I think, it is.
A wife of Indonesian colleague commented, "This is just the pudding I have always known, made of agar-agar, eaten with custard sauce with rum!"
I guess, I did not make the wrong choice with this one.
Recipe was taken from Detikfood. As explained above, the custard sauce was not mocha, as specified in the recipe. I omitted the dark chocolate and coffee powder and replaced them with 2 tablespoon of jamaican rum.
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