Damla sakızlı Süt Helvası / Turkish dessert; Milk Baked pudding with mastic gum

Resep dalam Bhs Indonesia ada dibagian bawah

Merhaba From Türkiye 👋

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We are enjoying the month Ramadan in Muslim world right now. So, we are cooking and baking Ramadan recipes at home. For Turkish, the dinner table (iftar safrası) in Ramadan should always be special. More special than the daily table.
We start the iftar dinner with hurma (date) as our sunnah. Then soup ( turkçe; çorba) as our appetizer. Then we will have an entreé complete with salad as a side dish. Then dessert (tatlı) is served most probably a few minutes after iftar (break the fast) together with tea time sometimes.

Since we had our iftar (break the fasting) full flavors, we serve them in small portions or as a personal preference. And we want our dessert is light.
Just like what I am going to share today. It's a light, creamy yet delish Turkish milk pudding called süt helvası. Süt in Turkish means milk. Helvası from the word "helva" means halvah or sweet/ dessert. This dessert is famous from Bursa, the city I!m living in now.
This dessert is one of a repeatable menu in my house, I made this many times since it's my husband's fave. You can check my previous Süt Helvası here. 

What's the difference between my previous and today's post is I added mastic gum to my bake pudding now. The mastic gum gives such a distinguished aroma and texture to this dessert. But if you can not find mastic gum around you, you can refer to my previous recipe, link here.

Mastic gum (Turkish; damla sakızı) is a resin obtained from the mastic tree (Pistacia lentiscus).  It is commonly used for baking and cooking, adding its aroma to foodstuffs such as brioches, ice-cream, and other desserts. It is especially known to the Arab cuisine, but recently mastic is also increasingly used in Japanese cuisine. 
Here there are 2 types of mastic gum we can find: powdered mastic gum and crystal stone one. I mostly use crystal stone but for today I am using powdered form mastic gum.

If you use crystaş stone, pound it first with some caster sugar until it is powdery smooth.

The pudding serves better after stay in refrigerator for at least 3 hours. You can add some ground pistachio or walnut on top of it.
Easy to make and I assure you're gonna love it too 😊


Damla sakızlı Süt Helvası / Turkish dessert; Milk Bake pudding with mastic gum
By: Çitra's Home Diary

Ingredients:
🥣 1 lt milk
🥣 200-250 gr sugar (depends on how sweet you wanna go)
🥣 1 tsp mastic gum powder (*see note)
🥣 pinch of salt
🥣 2 egg yolks
🥣 60 gr AP flour
🥣 100 gr butter

*note:
or use 3-4 small rock mastic gum and pound with 1 Tbsp sugar until powdery smooth.

How to make:

1) Preheat oven at 200℃. Prepare 6 ramekins x 250 ml, arrange over a deep baking tray. Boil some water for au bain-marie (water bath).

2) Put about 700 ml of milk in a heavy-bottomed saucepan with the sugar, mastic gum powder, and pinch of salt. Cook over medium-high heat, stir continuously.

3) Place the rest of milk in a medium bowl with egg yolks and the flour, mix well. Add-in about a half cup of hot milk and stir well to temper the mixture. Pour back into the saucepan and continue to cook until boil and slightly thickened. Last, add in butter and stir until melted and well combined. Remove from the heat.

4) divide the pudding into prepared ramekins. Carefully add hot water into the baking tray before place the tray into the preheated oven. Bake the pudding about 20 minutes or until it's surface gets caramelized. You can use broil at the last minute baking if you don't get much "burning" surface.

5) Remove from the oven and let it stand until room temperature before storing it into a refrigerator.

Enjoy when it chills. You can add some walnut or pistachio as well.
Afiyet Olsun.

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BAHASA INDONESIA

السَّلاَمُ عَلَيْكُمْ وَرَحْمَةُ اللهِ وَبَرَكَاتُهُ

Merhaba dari Türki semuanya 👋

Terima kasih udah mampir kemari ya. Boleh kok tinggalkan kesan dan pesan di kolom komen dibawah... Saya akan sangat-sangat berterima kasih dan makin semangat update-update 💟

Kali ini saya ingin berbagi satu lagi kudapan manis khas Turki, yaitu "Damla Sakızı Süt helvası" atau pudding susu panggang dengan mastic gum atau damar wangi.
Mungkin kalau di Indonesia agak susah ya menemukan damar wangi ini, kalau di Turki sini bahan tersebut mudah didapat dan memang biasa dipakai di aneka makanan terutama kudapan manis (bhs Turkinya Tatlı).

Kalau tidak ada damar wangi, bisa diganti dengan vanili atau masukkan 5 cm kayu manis ya. Karena di rumah saya udah sering banget bikin ini, teman-teman bisa check versi yang tanpa damar wangi di postingan sebelumnya di link ini.

Süt helvası ini kudapan khas kota Bursa, tempat saya tinggal. Hampir tiap rumah makan rumahan menyediakan kudapan manis ini di menunya. Dan orang Bursa sendiri juga sudah sangat familiar ya 😊 termasuk suami saya.

Selain Sütlaç, dan baklava homemade, kudapan ini termasuk repeatable menu... Orang rumah gak pernah bosen 😊

Yuk... pecinta kuliner dan penyuka makanan Turki... bisa coba resep saya juga ya... Rasa manisnya sudah saya sesuaikan dengan lidah saya, gak terlalu manis seperti kebanyakan dessert sini. Bisa ditambah gula juga kalau mau, sesuai selera aja.

Damla sakızlı Süt Helvası / Pudding susu panggang dengan damar wangi

By: Çitra's Home Diary

Bahan-bahan

🥣 1 lt susu segar ata UHT

🥣 200-250 gr gula, sesuai selera manisnya

🥣 1 sdt bubuk damar wangi (* lihat catatan dibawah)

🥣 sedikit garam

🥣 2 kuning telur

🥣 60 gr terigu serbaguna

🥣 100 gr mentega

*catatan:

Bisa gunakan damar wangi yang bongkahan, ambil sedikit lalu tumbuk dengan 1 sdm gula pasir, tumbuk sampai halus.

Teksturnya creamy dan rasanya enak banget ketika keluar dari kulkas

Cara membuat:

1) Panaskan oven suhu 200℃. Siapkan 6 mangkok tahan panas ukuran @250 ml, susun diatas loyang agak tinggi. Siapkan juga air panas untuk proses memanggang water bath/ au bain-marie.

2) Masak kurleb 700 ml susu dengan gula dan sedikit garam. Masak dengan api sedang sambil diaduk agar tidak naik.

3) Sementara itu campur sisa susu dan kuning telur dalam mangkok lain, kocok rata. Masukkan tepung dan aduk hingga rata. Ambil susu panas kurleb setengah gelas dan tuang ke campuran susu-telur dalam mangkok. Aduk cepat sampai tercampur rata. 

Proses ini namanya "temper" yaitu mencampur larutan yang berbeda suhunya agar telur tidak memnggumpal. 
Lalu tuang campuran ke dalam panci susu diatas kompor. Aduk-aduk terus hingga mendidih dan agak mengental. Angkat dari api.

Note: Adonannya memang tidak mengentaş banget seperti puding pada umumnya ya, cenderung agak encer tapi itu memang tekstur yang benar hingga menghasilkan pudding yang creamy nantinya.

4) Tuang ke mangkok-mangkok yang sudah disiapkan. Lalu tuang air panas ke baking traynya hingga hampir separuh mangkok saja-jangan terlalu penuh.
Hati-hati ketika memasukkan ke dalam oven karena airnya panas.
Panggang puding susu kurang lebih 20 menit atau sampai permukaan terkaramelisasi (agak burning). Gunakan api atas.

5) Keluarkan dari oven dan diamkan hingga suhu ruang sebelum disimpan dalam lemari es.
Note: Ketika keluar dari oven tekstur puding masih "woble" / tidak keras. Tapi ketika disimpan dalam lemari es akan set dan teksturnya creamy banget. Jadi jangan over bake ya.

Afiyet Olsun.
Selamat mencoba, semoga bermanfaat.

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If you making this recipe, please let me know. 

Use hashtag #citrashomediary_recipe and tag me 😊 Send me some 💚