Coconut and Pomegranate Pudding (Kiru Boakiba)

Coconut and Pomegranate Pudding (Kiru Boakiba)

It’s funny how when I was a kid, I never would eat this coconut pudding (kiru boakiba). But when I made it recently, the smell and taste had me filled with nostalgia — certainly reminded me of home.

This kiru boakiba (coconut pudding) with a twist, was first presented to me by my friend Fathun. I absolutely loved it! The tart taste of the pomegranate went beautifully with the creamy coconut taste. It is sometimes hard to find out an exact recipe for Maldivian desserts but Fathun has worked it out and now I am sharing this with you so you can enjoy this foolproof recipe.

Fathun had used pomegranate molasses, but this being a Maldivian recipe, I have tried to make this as a Maldivian would make and made a pomegranate syrup instead. But if you can find a bottle of pomegranate molasses, use that instead of the pomegranate syrup.

Coconut and Pomegranate Pudding (Kiru Boakiba)

I’ve made this recipe a few times now. The first time it worked like a charm, and I used the pomegranate molasses. I’ve experimented a few times from attempting to make my own pomegranate molasses, to just using the pure juice of the pomegranate, and now I’ve finally gotten it right. It took a couple of times to figure out how long to cook the mixture as well. There have been a couple of times when the mixture didn’t set.

When you’re making the pomegranate syrup, if you do end up reducing it too much and it becomes too sticky, just add a little bit of water and heat it till it comes to the right consistency. I have a short video of how to juice a pomegranate on my Instagram Story Highlights.

This pudding is perfect for an afternoon tea. It is also gluten free and vegen so all of your friends can enjoy it!

Coconut and Pomegranate Pudding (Kiru Boakiba)

Ingredients:

Pomegranate Syrup:

  • Juice of 1 pomegranate (about 90ml)
  • 1 tbsp sugar

Pudding

  • 600ml water
  • 3 sticks cinnamon
  • 15 cardamom pods (sides split)
  • 3 pandan leaves
  • 400ml coconut milk
  • 6tbsp corn flour
  • 1/2 cup sugar
  • 2 tsp pomegranate syrup
  • red food colouring

Method: 

  • To prepare the pomegranate syrup, place the pomegranate juice and sugar in a saucepan over medium heat until the sugar dissolves.
  • Then reduce the heat to low and simmer for about 5 minutes till the mixture thickens. Keep an eye on the mixture while it’s on heat. If it thickens too much, it’ll harden. You should still be able to drizzle the mixture even when it thickens. Once it thickens, set aside till needed for the pudding. This can be made ahead as it will store in the fridge for about 3 days.
  • To make the pudding, first prepare an 8cm cake tin by by greasing it with vegetable oil.
  • Next place the water, cinnamon, cardamom and pandan leaves in a saucepan and bring to boil. Then reduce the heat and simmer for about 5-7 minutes or until the water is fragrant. Strain and set aside to cool completely.
  • Pour the coconut milk in a clean saucepan and whisk in the sugar, corn flour and 450ml of the fragrant water.
  • Cook the mixture at medium heat until mixture thickens. When it thickens and starts bubbling, reduce the heat to low and cook for further 1-2 minutes while stirring the mixture. Then remove from heat and pour about 2/3 of the mixture into the prepared cake tin.
  • Next, working quickly, add the pomegranate syrup and food colouring to the remaining mixture and mix thoroughly. Dollop spoonfuls of pomegranate infused pudding on top of the plain mixture in the cake tin and use a skewer/knife tip to create a marble effect.
  • Set for one hour in the fridge and serve cut into pieces.
Advertisements

Peanut Butter and Chocolate Chip Cookies

Peanut butter and Chocolate Chip Cookie

I hadn’t been planning on doing any baking on the long weekend. On top of packing and preparing for our holiday, fighting off a cold before traveling was crucial, and since we only have a few days left, our grocery shopping was very minimal.

But the craving to do some baking hit me. I thought I had all the pastry staples to whip up some cookies. Pastry staples I had, but we were out of eggs. It being Good Friday, usually everything is closed, but luckily, our local corner shop was open.

The really good thing about this cookie dough is I can easily freeze it. I rolled all the of dough into balls, and packed a few in a freezer bag, saving it for a rainy day. The last time I froze the dough, I rolled it into a log and cutting it had been a pain. So I made cookie dough balls which should be much easier to take out and bake.

Peanut butter and Chocolate Chip Cookie

DSCF2241

My husband has forever been asking me for some peanut butter cookies. I’ve made the base recipe a few times and has always worked, but making changes to it for the first time is always risky. What was the addition of the peanut butter going to do to the sugar to butter to flour ratio? I’ve seen what happens when I get the ratio wrong (usually things go haywire in the oven and by then it’s too late to do anything). When I mixed this recipe, the dough felt good and familiar, but there really was no way of telling how it would turn out until I baked it.

Peanut butter and Chocolate Chip Cookie

And the recipe worked! I wasn’t a huge fan of the smell of the peanut butter cookie dough; it smelt very strongly of peanut butter. But it tasted great! The texture was soft and chewy, and getting the bits of chocolate in it was so yummy. the cookie dough balls I rolled are probably a bit too small ( I used a teaspoon instead of a tablespoon) but the texture of the cookies was great.

Peanut Butter and Chocolate Chip Cookies
Makes about 25 cookies

Ingredients:
– 120g butter, melted and cooled
– 220g (1 cup) brown sugar
– 55g (1/4 cup) castor sugar
– 130g (1/2 cup) smooth peanut butter
– 1 tsp vanilla extract
– 1 egg
– 1 egg yolk
– 300g (2 cups) flour, sifted
– 1/2 tsp baking powder
– 1 cup dark chocolate (chopped coarsely)*

Method:
– Preheat oven to 180 degrees Celsius. Prepare an oven tray by greasing it lightly and lining it with baking paper.
– Place melted butter, peanut butter, sugars and vanilla in a bowl and beat with an electric mixture until smooth
– Add the egg and egg yolk and beat until the mixture is creamy.
– Add the flour and baking powder and mix with a wooden spoon until just combined.  Then add the chocolate bits and mix until the dough comes together
– Spoon heaped tablespoonfuls of dough onto the lined oven tray, about 5cm apart. Flatten slightly and bake in oven for 6-8 minutes (or until edges are golden). When they come out, they will be soft but will harden as they cool. Cool completely on trays.

You can store these cookies in an air-tight container for 2-3 days and store the dough in the freezer for about 6 months.

* Note: you can use chocolate chips as well. When I made this today I actually used a mixture of chopped dark and milk chocolate.

 

Chicken Liver Pasta

Chicken liver pasta

I didn’t know chicken liver pasta was a thing until my friend Ham (and Antonio Carluccio) introduced me to it. I love chicken liver, and to think I could combine it with pasta, was very exciting! Previously, the only flavour profile I had for liver was ground pepper and powdered chilli in a liver and eggplant dish my grandma makes. Learning to add different flavours (and not just chilli) to the chicken liver and still maintain the distinct liver taste was really good.

(more…)

Kanamadhu Cake recipe

Kanamadhu cake 4

The Kanamadhu Cake has all sorts of ties to the Maldives. One of the reasons being, I can’t get kanamdhu anywhere else. Kanamadhu, also known as Sea Almond, is a nut I have only seen in the Maldives, and definitely not in Australia. I am forever thankful that the Australian Quarantine lets me have these kanamadhu instead of confiscating it. I have seen kanamadhu being called Indian Almonds as well, but not quite sure if this is accurate.

(more…)

Lavender and Lemon Melting Moments

Melting Moments
Lemon and Lavender Melting Moments

Holiday season is upon us and this means warm weather, great food and fun! Although, warm weather isn’t always guaranteed here in Melbourne. The spring hasn’t felt like spring and this year’s summer nights are definitely cooler than last year. I still haven’t been able to pack away my jumpers for summer — Melbourne weather is just too unpredictable.

End of year also means lunches, morning and afternoon teas, and dinners at work. Whether we’re celebrating the year we’ve had, or joining in to say goodbye to a valued colleague, it’s been some sort of gathering that includes food. So for a morning tea at work, I made these Lemon and Lavender Melting Moments.

(more…)

Chocolate cake with buttercream flowers

DSC_5040

This post is an homage to my how far I have come in my cake baking process. Every year, for the last 3 years, I have baked a birthday cake for my friend Shazu. And every year, I look to challenge myself and try new things when I am making the new cake. Also, Shazu’s birthday falls in spring, so I seem to have a floral, spring theme to my cakes.

(more…)

Lemon and Berry Friands

DSC_5089

I have surprised myself for even having time to write this down, after what feels like a marathon of baking! I am having a tea party for some friends from work tomorrow, and not only am I making a 3-layered unicorn cake, these delicious lemon and raspberry friands are baking away in the oven as I type. Usually after this much baking in a day, by now I would be just flopping myself down on the couch and asking my husband to help with the washing up. Not only have I done ALL the washing from my baking prep, I clearly have the energy to get going with my blog.

I actually have been planning for this weekend for a while. It helped that we had a public holiday (perks of living in footy crazy Melbourne) yesterday. I did all the shopping yesterday and it seems that I have just paced myself and got things done, one after the other.

You know how they say a professional athlete not only practices the sport physically, they also visualise how and what they are going to do? I think I managed to apply some of that here. Hence, I dragged myself to the gym this morning and did some negative chin ups (sorry, cannot help bragging about that one) and then came home, had brekky and boom, whipped out my cake batter. Then did some errands with the hubby (I did forget to buy some crucial ingredients) and got myself a delicious cup of coffee AND binge watched The Good Place on Netflix. I digress, but I absolutely loved that show! Specially the first season where you can see great character development. I was hating on Fake Eleanor at first and then started rooting for her! And two thumbs up for the diversity!

Anyhow, after some Netflix, I then got on to the friands. These gluten-free friands are a great addition to an afternoon tea. And they are so easy to whip up. I especially love them for work functions because there’s always someone who needs a gluten-free option and I can easily make it the night before if it’s a mid-week affair.

These turned out very lemony and soft. They didn’t rise as much as I hoped, and I realised my oven wasn’t hot enough for the first batch. My second batch was better, but it still didn’t rise as much, so I don’t know whether the shape of the moulds made a difference. What I do know is that they are very tasty! Perfect with a cup of tea.

DSC_5082

Ingredients:

  • 1 cup almond meal
  • 1 and 1/3 cups icing sugar, sifted
  • 1/2 teaspoon baking powder
  • 3/4 cup gluten-free flour, sifted
  • 4 egg whites
  • 1 teaspoon vanilla extract
  • 125g unsalted butter, melted and cooled
  • 1 tablespoon lemon rind, finely grated
  • 1/4 cup lemon juice
  • 1 cup frozen raspberries

Method:

  • Preheat oven to 160 °C.
  • Place almond meal, icing sugar, baking powder, flour, egg whites, butter, lemon juice and rind, and vanilla extract in a bowl. Whisk until combined.
  • Spoon the mixture into a lightly greased muffin tray (friands are traditionally made in oval shaped moulds, but I used a standard muffin tray). Top with the frozen berries (I used raspberries).
  • Bake for 30-35 minutes, or until cooked when tested with a skewer.
  •  Remove form baking tin and place on wire rack to cool.