Royal Pudding: Puding Buih

Introduction

This particular pudding was a specialty from the region of Pekan, Pahang. The basic ingredients are pisang lemak manis (bananas from the area), prune, cherries and cashewnuts. Jala mas (golden threads) which were made from egg yolks were then put on top to dress it up. The sauce are usually served cold to finish.

Sajian pencuci mulut ini adalah makanan istimewa bagi daerah Pekan. Bahan asas untuk membuat puding ini adalah pisang lemak manis, prune, ceri dan gajus. Jala mas drp kuning telur dihias diatasnya. Ianya lebih menyelerakan dihidang dengan menyejukkan kuahnya.

A Royal Feast In A Bowl

A Regal Palate : Sweet And Sticky Goodness

You dont need to be royalty to feast like a king, because treats like Puding DiRaja (Royal Pudding), once reserved for royal banquets, are increasingly available to the public, thanks to entrepreneurs like Aidy Hayazi Adnan.

He learnt the recipe - consisting of pisang lemak manis (a small sweet banana), prunes, cherries, chasew nut and golden threads (made with egg yolk) drenched with custard - from his wife's late grandmother, who made them for the palace in the 1950s and 60s.

Its palate sweetness is balance with hints of tartness from prune, and there's myraid textures - spongy, chewy, crispy and smooth - in every bite.

Special thanks to Mr Tan and
MAS Megazine - Going Places Jan 2013

Pahang Delights Heritages Dessert

Puding Raja ("Royal Pudding") is a traditional Pahang Malay dish taken as an appetizer or dessert and is easy to make.

In the state of Pahang, this popular delicacy (sometimes also known as "Puding DiRaja") can be found in some restaurants and food-stalls in the royal town of Pekan.

A favorite appetizer or dessert taken by local folks with their evening tea, this calory-filled cuisine is also normally served during traditional Malay weddings and festivals.

Puding Raja is not so much a pudding as a simple dish of bananas with a sauce or gravy of made from milk and cornflour.

"Pisang lemak manis", which is a sweet and rather small type of local banana is usually used as the main ingredient, although other banana varieties are also used.

To add variety and to give a sweeter taste to the dish, other fruits like prunes, cherries and sometimes dates, are also added. A special sweet noodle-like traditional Malay delicacy called "Jala Mas" is also (when available) sometimes added on the bananas.

You will therefore find that some dutiful Malay housewives will prepare Puding Raja as special afternoon tea accompaniments for the husband or family, especially during the week-ends.

All info via Pahang Delights

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Question: What is the Difference Between Pudding and Dessert?

In British and Irish food, the difference between pudding and dessert can be confusing; pudding can be a dessert, but a dessert can only be a pudding.

Answer: Traditionally a pudding is a cooked, substantial starch or dairy based sweet dish, as in a Spotted Dick Pudding which contains flour and suet, a Traditional Christmas Pudding or a Rice Pudding. A pudding is usually considered a more homely, rustic or traditional recipe.

To make it a little more confusing though, pudding is not always sweet. British food is awash with savory puddings - Yorkshire Pudding, served with Roast Beef in a traditional Sunday Lunch, Black Pudding or a winter-warming Steak and Kidney Pudding.

A dessert traditionally was uncooked, as in a fresh fruit, but is now regarded as lighter and more sophisticated than a traditional pudding; Chocolate, a Mousse, light, refreshing Champagne Jelly or a Souffle.

Though many don't like to admit it, using the term pudding or dessert has connotations of class. Using "Dessert" is thought to be posher than a homely pudding.

This distinction has eroded with more traditional recipes making a fashionable comeback in recent times; many restaurants using Pudding to refer to the sweet course on menus.

Sg. Pahang

Menghilir di Sungai Pahang
Singgah bermalam di Pasir Tambang
Tempat sejarah pahlawan terbilang
Mara Tok Gajah ke medan perang

Menghilir di Sungai Pahang
Sampailah pula di Pulau Tawar
Tmpt lahir Pahlawan Mat Kilau
Makam DiRaja abadi di sana

Menghilir di Sungai Pahang
Jgnlah lupa Kuala Semantan
Lubuk Terua dalam ingatan
Bersimpang siur tombak pahlawan

Menghilir di Sungai Pahang
Kglah Chenor melambai mesra
Lagenda Pahlawan Bkt Segumpal
Tersemai baktinya diInderapura

Menghilir di Sungai Pahang
Kirilah kanan cantik menawan
Sampai ke Chini tasik misteri
Penuh riwayat cerita rakyat

Menghilir di Sungai Pahang
Singgah di Pekan Bandar DiRaja
Janganlah lupa Pulau Tioman
Negeri Pahang penuh perjuangan

25 June 2010

Puding Buih

Bahan-Bahan

15g agar-agar
3 cawan air
3 biji putih telur
150g gula pasir
¼ sudu teh esen ros
¼ sudu teh pewarna merah

Cara Memasak

Didihkan air dan masukkan agar-agar. Bila hancur, angkat dari api dan tapiskan.
Masukkan gula dan masak semula sehingga gula larut. Angkat dari api dan biar sejuk seketika.
Pukul putih telur sehingga kembang dan keras. Tuang agar-agar yang sejuk sedikit demi sedikit ke dalam adunan putih telur.
Masukkan esen ros dan pewarna merah. Pukul sehingga rata.
Tuangkan ke dalam acuan dan sejukkan.

Kuah Puding

250g gula
1 tin (410g) susu cair/sejat
Air sebanyak ½ tin susu
Sedikit esen vanila
Daun pandan – disimpul

Cara Memasak

Pukul bersama susu dan air. Tapis dan kemudian campurkannya bersama gula. Kacau sehingga sebati.
Masukkannya di dalam periuk bersama daun pandan dan masak di atas api kecil sehingga pekat. Kacau selalu supaya tidak bergentel.
Angkat dari api apabila sudah pekat dan tuangkan ke dalam mangkuk yang lain untuk disejukkan. Masukkan esen vanila

Cara Menghidangkan

Dihidang bersama satu tin buah koktail. Buah-buahan yang dibuang airnya boleh dituang ke atas agar-agar dan kuah puding. (Resipi drp Majlis Daerah Pekan)

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