Come Support "Bulir Padi: Enlighten & Empower Book Drive"

Books are a gift that enlighten and empower.

We at Mama's Gelato & Pizzeria, together with 71 Sandwich House, are proud to support Bulir Padi Foundation in another charity project called "Enlighten & Empower Book Drive".

Come join us to support this wonderful cause, which will help build a new community library for low income kids and families in West Jakarta.

If you or your children have gently used books piling up at home, please donate them to our book drive. New books are also welcome! Book drive drop off points between 23 June - 18 June:

- Mama's Gelato & Pizzeria, Pondok Indah Mal 1, Ground Floor, East Entrance (Across ATM BCA), or
- 71 Sandwich House, Jl Gunawarman no. 71, Kebayoran Baru, Jakarta.

Since 2002 Bulir Padi Foundation has provided merit-based scholarships to over 400 low-income kids in Jakarta with the support of its big brother and sister sponsors. For more information go to www.bulirpadi.com or email bulirpadi.foundation@gmail.com

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Baking with Bananas

Inspired by several tweets of a friend of ours that we read in our @mamasgelato Twitter timeline recently, we decided to share tips and tricks on how to bake with this fabulous fruit. We've had several baking mishaps in an effort to create the perfect recipe for our "Banana, Chocolate & Walnut Loaf" (which we have added on to our Mama's Gelato & Pizzeria 'DESSERT BAR MENU' by the way). Here are some tricks we learned along the way.


We hope these tips will help you make better desserts for your loved ones. Keep us posted on the results!


1. ALWAYS USE OVER-RIPE BANANAS. Yes, we mean the darker and heavily speckled fruit, which equals to sweeter and moister bananas. You may want to make sure to adjust the sugar used in the recipe, so keep an eye on the sweetness level. 
2. REV UP THE PROCESS. Your local supermarket most likely will not be well-stocked in over-ripe bananas. So, what you can do is speed up the ripening process, and place the bananas in a paper bag out on the kitchen counter (not refrigerated). They will be ready for use in a few days. 
2. NOTHING GOES TO WASTE. If you have some over-ripe bananas that you don't need to use right away, just seal them in a plastic bag and freeze. Thaw them out to room temperature before using. 
3. SMOOTH OPERATOR. We always soften our bananas with a fork before incorporating it with other ingredients. Sometimes it helps to mix it with the wet ingredients in a separate bowl before folding it into the dry ingredients. 
4. FOLD DON'T MIX. Lightly fold the banana and wet ingredients mixture into the dry ingredients. Don't over-mix, or the end product will be tough and rubbery. The consistency we look for is thick and chunky batter. 
5. THE HEAT IS ON. The key for a cake or any other dessert to be baked thoroughly well is that it needs even and all-around heat distribution. Professional ovens are definitely better at doing this than household ones - but do not worry! Try insulating the cake pan by placing it on a thick baking/cookie sheet. Or, you may also want to try and wrap aluminum foil on the outer sides of cake pans as well. 


One more thing; always remember never take recipes at face value. Local produce and ingredients are different everywhere, so adjust recipes as you see fit and make them your own!