Quick Cornflour Kiruboakibaa

Cornflour Kiruboakibaa is a quick coconut milk pudding made with cornflour. This dessert is perfect when you want a traditional sweet without spending too much time in the kitchen.

For our recipe, we have used Aroy-D 100% Coconut Milk provided to us by one of our partners, KDM. This coconut milk is rich and creamy, giving the kiruboakibaa a smooth texture and well-balanced coconut flavour.

Serving size: 7-inch square boakibaa

Ingredients:

• ¼ tsp oil (to grease the pan)
• 4 cups water
• 3 six-inch pieces of pandan leaf
• 1 cinnamon stick (3-inch piece)
• 10 cardamom pods
• 1 cup Aroy-D 100% Coconut Milk
• ¾ cup sugar
• 2/3 cup cornflour
• 1 tbsp rose water

Instructions:

1. Prepare a 7-inch tray by rubbing a little bit of oil (we used around ¼ tsp) on the surface of the tray.
2. Add 4 cups water, 3 six-inch pieces of pandan leaf, 1 cinnamon stick (3-inch piece) and 10 cardamom pods to a pot. Let the mixture gently simmer over low heat until the contents reduce in half. For us, this took around 30 minutes. When it reduces, switch off the stove and set it aside.
3. Add 2 cups of the spice-infused water you prepared in the previous step into a large pot. Then add 1 cup Aroy-D 100% Coconut Milk and ¾ cup sugar. Stir and combine. You don’t have to dissolve all of the sugar at this stage.
4. Add the 2/3 cup cornflour slowly, little by little, while stirring constantly.
5. Place the pot on the stove, stir continuously and cook the mixture on low to medium heat for 8-9 minutes or until it thickens. When it thickens, you will feel some resistance while stirring and the mixture will also have a nice little shine to it.
6. Switch off the stove and stir in 1 tbsp rose water.
7. Pour the mixture into the tray you prepared before, smooth the top with a spatula and let it set. We let ours cool down a bit and then put it in the fridge. When it is set, cut it into squares.