Tuesday, May 5, 2009

Serradura (aka Macau Sawdust Pudding)

serradura macau puddingSawdust Pudding. Doesn't sound very appealing, does it?

Apparently, 'serradura' translates to 'sawdust' in Portuguese. And the 'sawdust' in this dessert is actually...

serradura macau puddingCrushed Tea Biscuits! (Marie Biscuits)
Serradura is actually a layered chilled dessert made up of a sweetened, vanilla whipped cream and crushed biscuits. The creamy layer is a perfect match with the slightly rough biscuits.

This dessert, I believe, originates from Macau. The first time I went to Macau (just a 45-minute speed ferry journey), I bought this dessert from shop that first sold them, and I I felt like I was on the clouds. It had a lovely creamy, yet airy texture, but the biscuits are a wonderful interruption. But too bad no cafe in Hong Kong sold them back then :(

serradura macau puddingRecently, I found a cafe that replicated this dessert and did it justice. Well, it was even better than the Serraduras in Macau. (The other ones I've tried before are just no match - the cream not flavoured enough, too sweet, tastes like raw cream, wrong type of biscuits used...) Remembering that I've once seen a recipe for this before, I decided to re-create it in my kitchen.

As a first attempt, it wasn't bad, but I just couldn't replicate the exact flavour. Still investigating as to what the magic ingredient is. Vanilla seeds, maybe?


Recipe for Serradura (Macau/Sawdust Pudding)
From Cat's Blog (originally in Chinese, I've translated it here)

Ingredients
250ml Whipping cream
80g Marie biscuits (I used 100g)
50g Condensed milk
Vanilla essence (I used 2 tsp)

Method
1. Crush Marie biscuits finely. (I used the bash-it-in-a-Ziploc-with-rolling-pin method because I don't own a food processor)
2. Whip whipping cream to soft peaks. Add vanilla essence and condensed milk (Suggests you add 2/3 first, taste, then add more if it needs sweetening). Continue whipping until stiff peaks.
3. Transfer the cream into a piping bag. (fitted with a plain 1 or 2 cm nozzle)
4. Place a layer of biscuit into your vessel (individual moulds, mousse rings or cups) and pipe a layer of cream on top. Repeat until vessel is filled. (Suggests that don't put too much biscuit, or the cream will adhere to only the top bits and the dessert will look messy)
5. Chill in the freezer for two hours. When serving, leave it out for a bit (around 10 minutes) for it to soften.

serradura macau pudding chopper*My sister was hanging around whilst I was shooting these - and requested that I put one of her figures (Toni Toni Chopper from manga 'One Piece') in a photo...I quite like the result :)

20 Responses to “Serradura (aka Macau Sawdust Pudding)”

Ramya Kiran said...

They look yummy and very neatly presented. Keep it up gal!

YT said...

I can't believe you have time...

finsmom said...

Such a pretty presentation! Yum!

Wendy said...

Re: Ramya
Thank you!

Re: YT
Which means no more baking for the coming two weeks :/

Marina said...

Hi Wendy, my Matcha Nutella is made with white chocolate, almonds, vegetable oil, milk, a very little cream and Matcha (to make it green ^_^)

Anonymous said...

No butter?

Wendy said...

Yep, no butter needed for this one!

Anonymous said...

does it need to be placed in the freezer for 2 hours or can it be placed in the fridge instead?

Wendy said...

If it is placed in the freezer, the product will have a harder texture (sort of like ice cream) but if it is placed in the fridge it will stay soft. I personally prefer placing it in the freezer.

elaine said...

excellent post and pictures! i'm going to try making a vegan version!

Anonymous said...

Hi,this looks great!!!, i have some questions
How many cups did you made with the the ingredients you provide?
Also how many people can you serve using this ingredient?
ok
Thank you

Wendy said...

Re: Anonymous
I'm sorry that I don't remember exactly since this was long ago...but maybe around 4 cups/servings. The recipe is easily doubled and I'm sure your guests won't mind having seconds if you have extra!
Good luck :)

Mylifeasacomic said...

Thanks :) I enjoyed the read!

Anonymous said...

I chanced in your blog while looking up Serradura. As a writer by profession, I just want to say how impressed I am by the quality of writing by a 17 year old - some if the writers I deal with should die of shame !! Keep up the good work.

Anonymous said...

Hi Wendy
where did you get the mug and wooden spoon? Is the mug in glass or plastic? Sandy

Tiia said...

Thank you for sharing this recipe. I used to live in Macau for a while and every once in a while I miss certain things - right now it was the desserts. This tasted just as good as it was there (: Sometimes it's difficult to find some ingredients here in Europe (luckily we have ethnic shops for those) but with serradura there is no such worry (:

Anonymous said...

Hi Wendy, I loved your blog! Congratulations!

After reading your "serradura" recipe, I was left wondering if it is the proportions you should correct. After checking my recipe book, I confirmed that for 100g biscuits I would use 100ml of condensed milk and no vanilla extract. This is a very common recipe in my home country (Portugal) but I don't know if in Asia it has the same exact flavour. Anyway, I hope I was helpful.

Anonymous said...

Hi Wendy I tried making it it was really good and fun !!! So thanks you were the only website that had the real recipe !!

Anonymous said...

Love your presentation! Adding gelatin to half way through whipping gives a different texture to the pudding.

Anonymous said...

Hey Wendy! I'm staying in HK for some time and I'd really like to try the Serradura in that cafe you mentioned! Can you please tell me where it is? :)

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