Thursday, 8 November 2007

Vlaai Me To The Moon...

This entry is dedicated to my dear Zaza in Sittard, who has introduced me to the wonderful world of vlaai.... 

Since, I didn't want to end up with the whole lot of vlaai, I decided that Shereen's do is a good opportunity for me to share the dessert together with the other ladies...and besides....I kinda have meself a bunch of trappped guinea pigs....mwah...ha..ha...(doing my evil laugh)
And for a first try, it was not a bad effort at all, but, my feeling is....if you can buy 'em, do it...and save all the hassles. 

Limburgse Rijstevlaai ( Limburg Rice Pudding Pie)
the pastry

250 g flour
1 1/2 tsp yeast
75 g butter
30 g muscovado sugar
1 egg
50 ml milk

Combine all the ingredients and knead into a soft and supple doughball.
Cover and let it rise for 1 hour.
Pat down and roll into a circle, slightly larger than the scale of the pie plate. 

Rice pudding

100 g dessert rice (I'm using arborio, since I have them in my larder)
1 liter milk
100 g sugar
10 g flour
2 eggs (separated)

In a saucepan, combine milk and rice and bring to boil over high heat.
Reduce heat and add in sugar.
Simmer until rice is tender, stirring frequently.
In a separate bowl, stir a couple of spoonfuls of the mixture with the flour, pour into the saucepan while stirring briskly. Let it thickened and turn off the heat.
Let the mixture cool down.
Whisk the egg yolks and add the mixture.
Beat egg whites till stiff peaks form and carefully fold into the mixture.

Prick the dough with fork and pour the mixture in.
Beat 1 egg with 20 g sugar till creamy and pour evenly over the rice pudding mixture.

Bake in 175 C oven for approximately 25 minutes.

For a "Christoffel vlaai" you can top the vlaai with whipped cream and chocolate flakes.  


image taken from

Our thoughts and prayers goes to brave little Johan who underwent his second surgery yesterday.

Lots of hugs, kisses and slobber-slobber from Aunty Muna, Uncle Hazzim and Elsa

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