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These days, almost all of the kiru boakibaa that we get seem to be made with corn flour. We decided to go on the more traditional route and used ground rice instead. However, our version still might be a bit different from the really traditional kiru boakibaa; we used packaged coconut milk instead of getting the real thing from real coconuts, and because we couldn’t find jasmine water, we used raanbaa, cardamom, cinnamon and rosewater to flavor our boakibaa. When you are making this recipe do add in more sugar if you want it sweeter, and also feel free to add in some more rosewater if you want to. Also, we didn’t grind the rice ourselves, we just got it from a store, and yes that made things a whole lot easier.
Below, we've tried to break down the steps to make everything as clear as possible. This boakibaa is actually an easy one; you just have to remember to stir well during the cooking process and let the boakibaa cook gently.
Preheating the oven and preparing the tray
Preparing the rice
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Preparing the raanbaa & spice water
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Putting it all together:
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Baking the boakibaa
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