Tuesday, July 31, 2012

Sharubath Boakibaa or Cake …… ridiculously easy

Yesterday I actually set out to make a super-easy one-step boakiba or cake and my flavor of the day was rose syrup. So I made the boakiba batter which was very thin, pored it into the pan & popped into my preheated oven, but when I removed the boakiba from the oven it was very very soft like a soggy blob, just it made me feel very disappointed after so much eager anticipation of making a good boakibaa, so I capt it to cool on my kitchen counter thinking what I will do with it and to my surprise as the boakiba cooled it got firmer and firmer after two hours just like a bread boakiba, so what I understood is that this boakiba after taken from the oven to until it cools down it keeps on cooking ...... yummy yum.....

1cup flour
1cup coconut milk (I used liquid coconut milk packed in a packet)
11/2cup unsweetened sharubath (1cup water + 1/2cup rose syrup)
1/2cup sugar
3/4cup condensed milk
2tbs margarine
Pinch of salt
A drop or two of red food coloring
1 table spoon of black sesame seed (optional)

For the pan:
2tbs butter or oil
2tbs flour

Preheat oven to 170C. Butter a 9inch baking pan, sprinkle the 2tbs flour into the greased pan and roll the pan to court the entire inside. Mix all the ingredients except the sesame seed in a food processor. Pour mixture in greased pan. Bake in the preheated oven for 30 minutes remove the pan and sprinkle sesame seed. Return pan to oven, bake for another 50-60mins. Let cool the boakiba for minimum of two hours before cutting, the longer you keep the boakiba the better it is.....enjoy!!

1 comment:

  1. I just made this and I must say I love it! It's not even an hour out if the oven but I just cudnt wait!