Assalamoalykum readers to the Ramadan An event to share. Today we are travelling to South Asian country to the land of beaches,lagoons & reefs with Nammi of ChilliesandLime. Her blog is all about Maldivian recipes & she hopes to write a book someday about maldivian cuisine . We wish her all the best to achieve her dream. Thanks Nammi for your participation. Let’s check what she is sharing with us today.
This is my second time writing for Huma and I love this series she is doing where I get to check out all the other wonderful Muslim bloggers from all over the world and how they celebrate this holy month. For me I love Ramadhan, I don’t know about you but you get this sense of peace , early mornings its quiet , as work starts a little late. This year, my little guy who turned nine this year (Masha Allah) is hoping to fast more than he did last year. Kids start fasting or practice fasting around the age of 7 . The first time I let my little guy fast , I told him too do half half, had a little snack during the middle of the day around noon and then go without for the rest of the day. I don’t push him to hold his fast , if he feels he needs to let go I let him but now a days he seems okay . So far my little fussy one ,who is 4 , does ask questions , he knows its a special month .
In my house we cook separate even if I live in the same house as my parents and sisters. We each have our own kitchen and living quarters , apartment style while mum and dad live down stairs. Fridays and Eid is the time we head to mums to break the fast or Eid day lunch. So weekdays I cook for four of us, me , hubby and our two boys. I usually have the usual dinner but with some extra finger food both sweet and savory to enjoy. My hubby always wants something sweet after a meal.
Today I want to share with you a recipe I learnt from my aunt. She is my mom’s half sister but they are more like sisters. Its called Kiruboakiba or sweet coconut milk cake. A sweet snack that’s enjoyed as a tea time snack. There are different versions of this and after mastering my mum in law’s version I found this one much easier to make.
My aunt makes it with fresh coconut milk but I am too lazy to do it and used canned coconut milk.You are probably surprised by the addition of onions but it gives it a lovely savory touch and I promise you , you wont get the oniony taste, you can leave it out if you want. If you cant get pandanus leaf use a teaspoon of vanilla essence . Its a delicious snack to make and hope you give it a go.
Recipe : Kiruboakibaa ( sweet coconut milk cake)
1 pandan leaf ( check note)
2 cups water
1 can (400ml) of coconut milk
1 3/4 cup plain flour ( sifted)
1 1/2 sugar ( if you like it extra sweet make it 2 cups)
1 tbsp ghee
1 tbsp rose water
1 onion, finely sliced ( slice as thinly as you can)
oil to grease
- Preheat oven to 180 degree celcius, take a 9 inch round baking pan, oil it generously with a vegetable oil, I used corn oil. Cut a round of baking paper the size of the bottom and line the tray. Set a side.
- Heat a sauce pan, add the 2 cups water and the pandan leaf ( i like to knot it so its easy to remove) , bring to boil and simmer till the water is reduced to half. Cool.
- Heat a frying pan with ghee and add the onions and cook over a medium heat till it turns golden. Remove and drain any excess oil on kitchen paper.
- In a mixing bowl, sift the flour, add the sugar. Stir in coconut milk and 1 cup of the pandan infused water. Whisk well till lump free. Add the rose water and set side for 5 minutes. This helps to settle the mixture.
- Give the mixture one more mix and pour the mixture into the prepared pan. Sprinkle in the caramalised onions. Yes it will sink but this way it will sink and spread at the bottom so when you turn it over after baking you will ave a lovely layer of onions on top .
- Pop into the oven ( middle shelf) and bake for 45minutes to 1 hour. Don’t let the oven get too hot. Once done it will have a slight wobble but a skewer will come out quite clean and the sides will be coming off from the pan.
- Remove from oven , let it cool in the pan.
- Once cool , run a knife around the edge and invert onto a chopping board. Remove the baking paper and cut into small squares. Enjoy with a nice cup of Tea.
Note : If you cant get pandan leaf here is what to do, instead of boiling 2 cups water add one cup water when adding coconut milk to the flour batter mixture. Add a teaspoon of vanilla essence and mix well.
Wish you all a wonderful Ramadhan Month, and Eid Mubarak !!