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If You Like Baklava, You’ll Love This Fragrant Persian Cake

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Serious Eats / Nader Mehravari Baklava is indispensable to the Persian culinary landscape, just as it is to other baklava-loving cultures from Armenia and Azerbaijan to Lebanon and Syria and over to Turkey and Greece. The most common iterations of traditional baklava feature layers of buttery phyllo dough and nuts drenched in simple syrup or honey. And if you are a fan of traditional baklava—regardless of the cultural origin of the particular iteration—you will likely agree with me that the process of making this crunchy and nutty dessert is a bit involved, and can be intimidating to make for those less acquainted. But this Persian baklava–inspired cake—a confection that’s well known throughout the Persian diaspora—is a great way to enjoy the best qualities of baklava, within a simpler-to-prepare cake. While this rich, dense, syrupy cake is less complicated to prepare than baklava, it still delivers the aromas, flavors, textures, and appearance that should satisfy most baklava ...
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Coconut Balls

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  Coconut Balls


Ingredients:


2 1/2 cups (300 grams) glutinous rice flour

2 teaspoons corn flour

1 cup + 1 tablespoon (260 ml) rambutan leaf juice (or water)


  • Filling:

1 cup (200 grams) chopped palm sugar


  • Topping:

1 1/2 cups (150 grams) grated coconut


How to make:

Mix the glutinous rice flour and corn flour in a bowl. Gradually add pandan juice or water and knead until a smooth dough forms.

Divide the dough into small portions (20 grams), flatten, fill with chopped palm sugar, and form into balls.

Add the balls to a pot of water and boil until they float to the surface.

Roll the boiled balls in the grated coconut.


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* ᴄʀᴇᴅɪᴛ ᴛo ᴛʜᴇ ʀᴇsᴘᴇᴄᴛɪᴠᴇ ᴏᴡɴᴇʀ *



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