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Ingredients: • 100 cc water • 350 grams brown sugar, finely sliced • 50 grams + 2 tablespoons granulated sugar • 500 grams wheat flour • 1 tablespoon instant yeast • 2 eggs • 400 cc coconut milk from 1 coconut • 1 teaspoon salt • ½ rather young coconut, grated • 150 grams almonds, peeled and roughly chopped Preparations: • Boil water with brown and 50 grams granulated sugars until the liquid thickens and there is about 200 cc of it left. Allow to cool and set aside. • Stir together wheat flour, 2 tablespoons granulated sugar and instant yeast • Beat eggs until frothy, add the flour mixture, knead and pour in coconut milk a little at a time to make a smooth batter. It is not necessary to use up all the coconut milk. Add salt and knead until the dough can be shaped. • Shape into ball, cover loosely with a moist napkin and leave for about 30 minutes until the dough rises. • Add the brown sugar syrup and remaining coconut milk to the dough, stirring well. Add grated coconut and almonds. Pour into a baking tray brushed with margarine. Put in a warm place and leave to rise for about 45 minutes. • Bake in oven at 180 deg. C for about 50 minutes until golden brown and done.
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