Watermelon Mojito Popsicles

It’s the perfect temperature in the southern east of Asia to be enjoying an icy treat right this second, especially here in Indonesia. In fact, everyday feels like an icicles time for us. You could eat them in the afternoon on your porch or maybe in front of TV while all wrapped up in a blankie.

We’ve been dying to make popsicle ourself and a couple of days ago, we finally experimented with a certain Watermelon Mojito popsicle recipe we found on the internet and decided to made some because, well, who couldn’t resist a cooling taste of watermelon on a sunny day. With a dash of lime, and a slightly mint aftertaste, on a popsicle? Yay for that!

We loved that this recipe is super easy. Blends up some watermelon, shakes it up with the rest, freeze ‘em, bada bing bada boom, there goes your popsicles. But we’ve added and lessen some of the ingredients from the actual recipe to suit our own palate. The hardest part is waiting for them to freeze, so make sure you have something super time consuming planned so you won’t keep peeking in the freezer every 5 minutes to see if they are done. Also, don’t remove these popsicles until you are absolutely certain they are probably maybe frozen all the way. You will be left with a half of a popsicle and a potential melting disaster.

Watermelon Mojito Popsicles

Watermelon Mojito Popsicles

Watermelon Mojito Popsicles


Ingredients (makes around 12 popsicles)
- Half of watermelon, chopped
- 2-3 tbsp fresh lime juice
- 10 tbsp mint syrup (we used Monin’s Mojito syrup)
- 150 ml club soda
- 3 tbsp simple syrup (the amounts depends on how sweet you want it to be, just taste the mixture everytime you add a tablespoon of simple syrup)

How to
1. Place chopped watermelon in a food processor or blender until it’s slightly pulpy. We choose not to blend the watermelon finely until it’s juiced and all in order to maintain the chunks of the goodness.
2. Combine the blended watermelon, lime juice, mint syrup and simple syrup in a shaker and shake well. Pour into popsicle molds 3/4 of the way up with mixture. Fill remaining popsicle mold with club soda and stir to combine. Make sure not to overfill.
3. Freeze for at least 2 hours or until mixture starts to solidify enough to hold a popsicle stick upright. Insert popsicle sticks and finish freezing popsicles overnight. Depending on your popsicle mold, you may need to run warm water over the mold for a few seconds until the popsicles easily slide out.


p.s: It’s been our dream of having a small popsicle store someday in the future. Finger crossed! :)



Below is our attempt to documented the popsicle in this post on a video (Flash required). This is the first time we ever make a video, let alone a stop-motion one. It turns out quite fun, we’ll make another stop-motion video someday for sure!

Music: Checking things off of a to-do list early in the morning by Lullatone from Soundtracks for Everyday Adventures.

Happy Eid Mubarak!

Hari Raya or Eid-al-Fitr is a Muslim holiday that marks the end of Ramadan, the month of fasting. In Indonesia, Eid is commonly known as Hari Raya Idul Fitri. Muslims in Indonesia celebrate Eid like other Muslims throughout the world.

The spirit of gathering in every Hari Raya is our favorite time of the year. When distant family gathers in one table, catching up, share some happiness whilst having a same meal under one roof. That is our inspirations for the illustrations. These are our take on two of Indonesian household favorite menus to make in every Hari Raya. The first one is Opor Ayam (Chicken in Coconut Gravy) and the other is Gulai Kambing (Lamb Gulai).

Morrie made these illustrations in watercolor. We’re thinking of making postcards or greeting cards with these illustrations. Mail us here for the details and pricing if you’re interested of having these in prints or anything.

Opor Ayam (Chicken in Coconut Gravy)

Gulai Kambing (Lamb Gulai)

Morrie and her illustration

Once again, Happy Eid Mubarak. We wish you a happy and blessed Eid al Fitr. May happiness and peace be upon you and all of us. Minal aidzin walfaidzin and happy holiday! :)

“Opor Ayam (Chicken in Coconut Gravy)” & “Gulai Kambing (Lamb Gulai)”
20 x 30 cm
Pencil & Watercolor on paper

The Cooking Trial Session #2 with Kadura Keramik

Fresh-from-the-oven Wheat Bread with a bowl of creamy Apple-Carrot Soup. Couldn’t get heartier than that. Hence our overblown, jump-out-of-our-seats excitement when we documented Fauzy, Ghia, and Nuri from Kandura Keramik over their baking and cooking trial for their Kitchen Stage performance at Keuken #4, The Jolly Camaraderie. The smell of freshly baked bread inside the oven and the sound of steamy soup in the pot is an effective way of getting our stomach grumbling. The bread turns out to be just the perfect accompaniment for the soup. And it just so happens that when carrot and apple get together, they make some pretty delicious creamy soup. The hardest part will be stopping after one.

They’re gonna bake and cook enough bread and soup for you at Cocktail Hour Session around 3pm-6pm. Prepare yourself for an overly hearty treats from them.

Nuri & Ghia


The Ingredients

Make The Dough


more photos after the jump!

The Cooking Trial Session #1: Zanun Nurangga x Syagini Ratna Wulan

Last Sunday, we visited Zanun and Syagini’s house to documented their cooking trial of recipes they’ve been preparing for their Kitchen Stage performance at Keuken #4, The Jolly Camaraderie. At first glance, the food was, in our eyes at least, foodgenic. And we can’t quite tell if these bite-sized delicacy would be mind-blowingly awesome or overwhelmingly tasty, but we’re more than willing to do some tasting to find out. Turns out, small things amuse small minds, and small mouthfuls like these ‘Garland’ Cassava Salad, ‘Bluebeard’ Mini Blue Cheese Burger, and ‘Tishbite’ Sandwich Cream can make us very happy indeed.

They’re gonna cook those 3 tasty treats at Merry Nighttime Session around 6pm-9pm. Be there so you can nib some bites and be as happy as our tummy.

The Kitchen #2

Alfalfa Sprouts

Zanun Nurangga

Syagini Ratna Wulan

The Ingredient

more photos after the jump!

No-Bake Chocolate Fudge Cake

Someone says, when you have bills to pay, a broken heart, or just having a bugger of a day, have a bite of a chocolate cake. Couldn’t agree more, we got curious over a No-Bake Chocolate Fudge Cake recipe we found on the internet. It’s quite simple and seems like it is almost-never-fail-cake to bake with. True enough, oven and its doodads is not required at all. Fear not fellows newbie bakers :)

Most ingredients should be easy to find in here, if they aren’t or maybe slightly too over for your budget, you probably need to lay in some supplies for cake emergencies.

Let’s make a cake!

The Butter Cookies

The Almonds

The Chocolates

The Chocolates

The Butter

The Mixture

No-Bake Chocolate Fudge Cake


Ingredients (serves 10-12)
- 225 gram chocolate (we mixed ¾ milk chocolate and ¼ dark chocolate), broken into pieces
- 1 cup butter (we used the salted butter)
- 3 tbsp black coffee
- a few drops of vanilla extract
- 225 gram butter cookies, crushed
- ¾ cup chopped almonds (but you can use any kind of nuts you like, or maybe raisins)

How to
1. Crushed the cookies (preferably the plain or vanilla ones), chopped the chocolate (we used the milk chocolate and a bit of dark chocolate to balance the sweetness) into pieces and the almonds into bits.
2. Prep the cake tin, grease the insides with butter and cover them with baking paper.
3. Melt the chocolate, butter, coffee and vanilla extract in a saucepan over low heat. Stir well.
4. Add the cookies and almonds into the mixture and mix well.
5. Pour the mixture into the prepared cake tin and let cool in the room temperature for 5-10 minutes.
6. When the cake is quite cold, put it in the fridge and let set for 1-2 hours. In the meantime, you could check the Mojito recipe on our previous post and make some for the refresher :)
7. After 2 hours, turn out and cut into thin slices to serve. Best served cold, thus keep it refrigerated.


The Details

No-Bake Chocolate Fudge Cake


Similar like happiness, cakes taste best when they’re shared. Not least because someone with a belly full of cake is more likely to help you with the washing up :p (thankies, Oslo!)