Cornflour Kiruboakibaa

This quick coconut milk pudding made with corn flour is nothing like the traditional Kiru Boakibaa made with soaked ground rice. However, it is jelly like, smooth, light, and quite refreshing. Here’s our version of it.

Makes: a 7 inch square Boakibaa.

Ingredients:

• 4 cups water
• 3 six inch pieces of raanbaa (pandan leaf)
• 1 large cinnamon stick
• 10 cardamoms
• 1 cup coconut milk
• ¾ cups sugar
• 2/3 cups corn flour
• 1 tbsp. rosewater

Instructions:

1. Prepare a tray by rubbing a little bit of oil on the surface. We used around ¼ tsp.
2. Place the water, raanbaa, cinnamon and cardamom in 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 raanbaa and spice infused water you prepared in step 2 to a large pot. Also add the coconut milk and sugar. Stir to combine. You don’t have to dissolve the sugar all the way at this stage.
4. Add the cornflour slowly, little by lit, while stirring constantly.
5. Place the pot on the stove, stir continuously, and cook the mixture on low to medium heat until it thickens. When it thickens you’ll 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 the rosewater.
7. Pour the mixture into the tray you prepared before, smooth the top with a spatula or something like that, and let it set. We let ours cool down a bit and then put it in the fridge. It was all set and ready to go when we checked on it an hour later. When it’s set, cut it into squares.