Print Recipie

الوصفة باللغة العربية اسفل الصفحة⇓

Serves: 9 people
Preparing Time: 15 minutes
Baking Time: 35 minutes
Ingredients:
For The Barbosa Batter:
1 cup semolina
1/2 cup sugar
1/2 cup coconut flakes
1/4 tsp sodium bicarbonate
1/2 tsp baking powder
1/4 tsp salt
3 eggs
1/2 cup oil
1/4 cup milk
1/2 tsp coconut extract
155 g heavy cream
For The Filling:
2 cups of milk
310 g heavy cream
2 tbsp sugar
Dressing:
1/4 cup white sugar syrup

Directions:
– Mix in a bowl the semolina, sugar, coconut flakes, baking powder, salt, and sodium bicarbonate.
– In a separate bowl, whisk eggs along with oil, milk, coconut extract, and heavy cream until all ingredients are well incorporated.
– Add the wet to the dry ingredients gradually and mix.
– Transfer half of the batter to a 12-inch rectangle baking tray, grease the tray before pouring the batter. Refrigerate the other half until needed.
– Bake at 180 ºC for 15 minutes. When the top surface starts to golden, remove from the oven and leave it to cool down.
– In a saucepan, heat the milk and reach to a boil.
– In a separate bowl mix the heavy cream, cornstarch, and sugar.
– Pour a few tablespoons of the hot milk on the cream mixture and mix. Then, add the mixture back to the hot milk.
– Stir the cream on medium heat constantly until thickened.
– Pour the cream mixture on the basboosa, spread it evenly. Then, keep it in the fridge for 10 minutes . Spread the rest of the batter on top.
– Bake at 180 ºC in the oven for 20 minutes until golden brown.
– Once it leaves the oven, pour the syrup on top while it’s hot.

Enjoy & Ramadan Mubark!