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Mama K's kue soes
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Prep Time:
30 minutes
Cook Time:
60 minutes
Total Time:
90 minutes
Indulgent rum-infused Indonesian pastries with a pastry shell and creamy custard filling, reminiscent of profiteroles.
Ingredients:
  • 80g butter, chopped
  • 250.00 ml plain flour
  • 4 eggs, lightly beaten
  • 386.25 gm milk
  • 4.40 gm vanilla essence
  • 3 egg yolks
  • 107.50 gm caster sugar
  • 20.00 gm cornflour
  • 2 tsp rum
Instructions:
  • Make Custard: Heat milk and vanilla in a saucepan until simmering. In a bowl, whisk egg yolks, caster sugar, and cornflour until creamy. Slowly pour in hot milk while whisking. Cook in saucepan until thickened. Add rum, cover with plastic wrap, cool for 15 minutes, then refrigerate until cold.
  • Preheat your oven to 200°C/180°C fan-forced while you line 2 large baking trays with baking paper.
  • In a saucepan over medium heat, combine butter and 1 cup cold water. Stir and cook for 3 to 4 minutes until the butter melts and the mixture just begins to boil. Lower the heat and stir in the flour for 2 minutes until the mixture forms a ball and pulls away from the pan. Let it cool for 5 minutes.
  • Gradually mix in the egg with a wooden spoon until the dough is glossy. Transfer the mixture to a piping bag with a 1cm plain nozzle. Pipe 5cm rounds onto prepared trays, spacing them 6cm apart. Lightly sprinkle with cold water.
  • - Bake one tray at a time for 20 minutes or until golden and puffed. - Turn off the oven and make a small slit in the base of each pastry using a sharp knife. - Return pastries to the oven, cut-side up, to dry out. - Transfer to a wire rack to cool. - Repeat with the remaining tray.
  • Transfer the custard to a piping bag with a 1cm plain nozzle attached. Fill the pastries with the custard using the piping bag. Serve and enjoy!

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