We love bondibai in general. But among all the types of bondibai that we have here, our favourite is bambukeyo or breadfruit bondibai. It’s just too good when you have it with hanaakuri mas.
* While we were researching recipes for bambukeyo bondibai, we noticed that there was a difference in how it was made. Some called for the breadfruit to be boiled, rinsed and drained while others continued with just adding in the sugar. We made our version by refering to the bambukeyo bondibai recipe on Zareena Ibrahim Didi's Dhivehi Kaanaa-1 where the boiled bambukeyo was not drained. But anyway, if you want to drain it, as a lot of people do, that would fall between steps 4 and 5 of our recipe. Also, maafen is traditionally used in making bambukeyo bondibai; we did not include it as it is not something that we can regularly find. But, with that being said, if you have it, we thought we should let you know that according to Dhivehi Kaanaa-1, it's added in the initial boiling stage.
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