KIRU BOAKIBAA (Maldivian Traditional Coconut milk pudding)

This is definitely one of my favorite desserts since I was a kid. 

Creamy, aromatic and truly Maldivian 🇲🇻 

I can assure you this is the best plate of tropical goodness you can get with just a little amount of work and some fresh ingredients! 

Please share your plate of this sweetness when you make it and tag me on Instagram @berrybakes! 

INGREDIENTS 

• 2 cups fresh coconut milk (thick) 
• 1 cup rice flour 
• 1 cup sugar 
• 1 cup water 
• 1/2 cup fresh jasmine infused water (a handful of jasmine kept overnight in half cup water) 
•  1 cup pandan water (4 pieces of pandan leaf boiled with 1 cup water and cooled) 

METHOD 

• Take a regular size glass tray/ non stick baking pan and keep it aside
•  Mix the rice flour, sugar and coconut milk with one cup of water in the mixer 
• use a sieve to strain the mixture (gives a smooth texture to the pudding) 
• Then take a clean non stick saucepan/pot and pour the mixture in it 
• keep the saucepan/pot on the stove top in low flame and keep stirring until the mixture starts to boil 
•  then add the jasmine water and pandan water into the mixture and keep stirring until the mixture becomes a thick paste (like custard)
• when it’s thick and sticks to the spatula turn off the heat and pour the mixture into the prepared pan 
• Refrigerate the pudding overnight for best results

Note: if you like it not too soft then grease a baking tray, pour the mixture and bake it in the oven for 15 mins at 180 degree Celsius and then refrigerate it 😉