For this week’s new recipe we have the delicious green plantain based dessert drink Maalhoskeylu Kan’dhi.
3 tbsp. rice flour (we used coarse)
1/4 cup water (for soaking the rice)
2 medium sized green plantains (comes to 1 cup when chopped)
4 cups water for boiling the plantain
1 1/2 cups water (for cooking the Kan’dhi)
½ cup sugar (or to taste)
6 inches pandan leaf
½ cup thick coconut milk
1 tbsp. rosewater
Add ¼ cup water and the rice flour bowl, mix it together and set it aside.
Add the green plantains and 4 cups of water to a large pot and bring it to a boil. Boil the green plantains for 12 minutes or until you can easily pierce them with a fork.
Remove the green plantains from the water and let them cool down a bit.
When the plantains cool down, remove the skin.
Remove and discard the core of the plantains as well, and then cut the rest into small cubes; we had ours at around a centimetre.
Add 1 & ½ cups water, sugar and pandan leaf to a pot and cook the mixture until it boils. If you have some Maafen (jasmine infused water), you can add some of that in this step too.
When the mixture begins to boil, add the rice flour, which by now should resemble a paste, along with the plantains.
Now you’ll have to cook the mixture until the rice flour is cooked and the mixture thickens. You’ll have to continuously keep stirring too to make sure the texture is nice and there are no lumps. For us this took around 15 minutes, but timings may differ depending on the quantities being made. We kept the heat on medium throughout the cooking process.
Once the mixture has thickened and the rice flour is cooked, add the thick coconut milk and mix it well.
Finally switch off the stove and stir in the rosewater. Eat it while it’s still hot!