The Milaidhoo Semolina Pudding
Semolina pudding may invoke memories of childhood but the Milaidhoo Semolina Pudding (Kiru Boakibaa) will conjure up memories of a dreamy vacation on a tropical isle in the Indian Ocean. Cook your Kiru Boakibaa, enhanced with tropical flavours, at home with our simple recipe.
Ingredients
1 litre                   Water
200 g                   Sugar
10 Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Cardamom pods.
15 g                       Pandan Leaf (an Asian Herb)
100 g                   Coconut Milk Powder
100g                    Corn Flour
Method
- Place the water, sugar, cardomon pods and pandan leaf in a medium saucepan.
- Let the water boil until the spices flavour the water (around 10 minutes).
- Strain the water through a fine strainer into another saucepan.
- Boil the water again adding the coconut milk powder. Use a hand whisk to mix it thoroughly.
- Add enough of this water to corn flour to make it liquid.
- Pour the corn flour mixture into the boiling coconut milk and mix it with a hand whisk, continuously otherwise it will burn, until it thickens.
- Transfer the mixture into a ceramic bowl or mould.
- Keep the mixture at room temperature to cool down. Then place it in the refrigerator to cool overnight. Now you can enjoy the subime, tropical taste of Kiru Boakibaa.
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