Recipe: Eating on a Dime Coconut Basbousa (semolina cake)
Recipe: Eating on a Dime Coconut Basbousa (semolina cake) Delicious, fresh and tasty.
Coconut Basbousa (semolina cake). Mix the semolina, coconut, sugar, baking soda, and the butter in a large bowl. Use your hands to incorporate the butter with the other ingredients until mixed well. Add the yogurt and continue mixing with your hands until fully combined.
With the added sweetness from rose flavored sugar syrup, this cake is the ideal way to take your celebrations to the next level.
The best basbousa recipe you will find!
An Egyptian almond-coconut semolina cake, drenched in cinnamon syrup.
You can have Coconut Basbousa (semolina cake) using 8 ingredients and 5 steps. Here is how you cook that.
Ingredients of Coconut Basbousa (semolina cake)
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Prepare 2 cups of semolina.
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Prepare 1 cup of desiccated coconut.
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It’s 1 cup of ghee (clarified butter).
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You need 1 tin of condensed milk (sweetened 397 gms).
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It’s 1 of & 1/4 cup water.
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It’s 1 tablespoon of baking powder.
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You need of OPTIONAL: pinch of vanilla powder and pinch of cardamom powder.
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You need of SUGAR SYRUP : 3 cups water, 3/4 cup sugar, 1 lemon slice, few cardamom pods.
Treat your taste buds to the super moist and decadent Middle Eastern (Egyptian) classic made with semolina and coconut.
One bowl, mix and dump kind of recipe, yet is hard to make perfect.
The best basbousa recipe you will find!
An Egyptian almond-coconut semolina cake, drenched in cinnamon syrup.
Coconut Basbousa (semolina cake) step by step
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Mix ghee and condensed milk. Add in semolina and coconut. Add cardamom powder, vanilla, baking powder. Finally add water and mix till smooth. Top with sliced almonds and pistachios if you have some. Let this mixture sit for atleast 30 minutes !.
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Grease a rectangular wide baking dish. You don’t want the layer to be too thick. Pour in batter and bake in a pre heated oven for 30-35 mins at 190c. Turn the top on for the last 7-8 mins to brown the top. Basically there isn’t much cooking, just want the liquid to dry up so once a skewer inserted comes out clean, it should be good to go..
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Side by side, bring 3 cups of water to boil with 3/4 cups of sugar. Add squeeze of lemon juice and leave a lemon slice in. You can add some cardamom pods too. Boil for 7-8 minutes, you need about 2.5 cups of liquid. It doesn’t need to become a thick consistency! But it does need to be very hot when the basbousa comes out of the oven..
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Once basbousa is out of the oven, pour strained sugar syrup over it. All sides and in the Centre. Let it rest for about two hours. Then cut into squares or rectangles or even diamonds and enjoy!.
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Serving tip: use cupcake liners / wrappers to serve individual pieces !.
It combines semolina, coconut, yogurt, sugar and simple syrup to create a truly delightful sweet.
Basbousa cake is a dessert from the Middle East that is made primarily from a semolina mixture.
It is popular throughout Middle Eastern countries as well as North Africa, Iran, Greece and Turkey.
Basbousa cake is a well known middle eastern dessert made with semolina flour, coconut and yogurt.
The coarse semolina flour gives the cake its signature sandy texture, but its drenched in a flavorful simple syrup which makes it super moist and has a melt-in-your-mouth texture.
