Indonesia only has two season, dry and wet/ rainy. But these days the dry season, which usually overlapped with summer time in four season countries, getting hotter every year. Specially when Ramadhan or fasting month for moslem come along. The hot and humid climate makes me crave for something cold and sweet. I’m taking the advantage before my fasting begins, indulge eating cold beverages under the sun.
Yesterday I made strawberry and kiwi slushy with a touch of organic honey from Nusa Tenggara Timur. Yes, I’m emptying the fridge and gave my self a treat.
Good quality and bargain strawberries some times difficult to find. So, when I found a discount price for good plumpy bright red strawberries I bought in bulk. My mom alway said, we can freeze them up to 2-3 months and still in good condition. This batch have been in the freeze since May 2012. When I open the package they were shrinked a little, but not ruined. I found two frozen kiwi as well and blitz them all together into slushy. Sluurrrp…….. brain freeze!!!!
Last night, I was sweating in the air conditioned room. All alone in the house, waiting for hubby to come home, I craved for another round of cold and sweet treat. Almost midnight, I went out and go the nearest 24 hour mini market and bought Diamond Ice cream.
I had imagine eating cold and sweet ice cream with Gambang bread ( a traditional yeast free bread, infused with cinnamon-brown sugar-sesame seeds). I can’t find any tricycled bread vendor, although they usually available until midnight cycling around my neighborhood. I bought almond chocolate and Kue Lapis instead.
I bought two flavor of Diamond ice cream: Coconut and Purple sticky rice. It reminded me of my childhood flavor. The sweet coconutty pink ice cream with chunks of young coconut flesh paired with the almond chocolate bread. The hint of sourness from purple sticky rice concoction with rice bits compliment the firm Kue Lapis Legit (also known as Spekoek or Thousand layer cake, which was basically a dense cake made by dozens of layer butter and spekoek dough).
The Chinese or Indo-chine decedent create this cake to celebrate Chinese New Year. 15-17 layers describe hope for more fortune and sweet life in the future. From other source, this cake were handed over by the Dutch during colonial era.
A Dutch/Indonesian butter cake, best-known for being served with coffee after the ever-popular Dutch/Indonesian rijsttaffel. A good Spekkoek will have at least 12 layers or more. The heat of the grill browns the top of each layer, giving the cut cake its neat horizontal striped look. Spekkoek will keep moist and fresh in a cake tin or in the fridge for a week, well wrapped in a greaseproof paper. It can also be frozen if wrapped in a layer of aluminium foil. Because of the richness of the cake, it tends to be served in very small pieces, usually thin slices.
I can’t wait too long to make the prettiest picture or sliced my cake and bread thinly. My ice cream were melting and I’m sweet deprived….
After all that manic moments, when the sugar high over, what’s left were a big mess on my dining table.