I’m Marriam Essa-Sayed, a proudly South African Muslim.
“Foodeva Marsay” is my ‘Lifestyle Blog’, with which I “Aspire to Inspire” for the pleasure of my Creator above. A simple to understand blog which entails a fusion of my many passions in life.
You will find “Foodeva Marsay” dotted with my inspiring recipes , as well as some of my Travels, Reviews and Photography.
I look forward to, and appreciate, any feedback. I can be reached on the contact details provided or via the social media link ups to me.
An Easy to prepare Tray Bake, This Coconut and Semolina Bake, is the perfect tea-time treat.
Coconut is a favourite of mine, who doesn’t like coconut right??? When it is this easy to incorporate it into a sweet treat, for me that is a Plus;-). Now with many of us, we tend to have lots of family/friends coming over for tea or maybe You are invited over to a tea-party, or a religious function or two that occupies our weekend. No More worries about What to make anymore. Give this Coconut and Semolina Bake a try, even if it is as your weekly sweet-treat, I promise you will never go wrong.
If you wondering why I titled it as a ‘Bake’, It is because this isn’t a CAKE, it is more a tray bake, that can be sliced into Fingers/Squares, or like you will see, I made them into single servings. This recipe, which I have adapted and share with you today, was originally shared with myself and the group of lovelies on my Watalotwegot group, a group of women who un-selfishly share many different things, including recipes that we each may find useful. Aunty Shirin Ameer, this Post is dedicated to YOU, you have been and still are an inspiration to myself and many of the other lovelies on Watalotwegot ?SHUKRAN?. I remember Aunty Shirin sharing this recipe with us more than 5 years ago, and ever since I made this, it was a hit every-time. It is so very easy, that I had once coached my then 8 year old niece (Noorul Ain Essa), into making it, only just helping her with the boiling milk bits.
** You can find many more such recipes on my Group Page on Facebook here at Watalotwegot
So over the years I have adapted the recipe to suit my family, and here today I share it on with you. Do give it a try, and I look forward to all your feedback with regards to this Coconut and Semolina Bake . Do read my Notes, where I will mention How YOU could also serve this as a dessert 😉 .
HAPPY BAKING LOVELIES
Coconut and Semolina Bake
Coconut and Semolina Bake
Author : Foodeva Marsay
Website :www.marriamsayed.com , Instagram (@foodeva_marsay)
2 Cups Milk
1 Cup Desiccated Coconut
1 Cup Semolina
1 Cup Self-Rising Flour
3/4 Cup Castor Sugar (Fine Granulated Sugar)
1 teaspoon Baking Powder
1 teaspoon Green Cardamom Powder
? Preheat the oven to 180 degrees Celsius, and Prepare a Medium sized Glass Casserole or Patty Pan, by spraying with a Non-Stick Baking spray.
?Gently Boil together the Milk and Butter, then allow to cool for 2-3 minutes.
? Add all the dry ingredients to a large enough Mixing bowl.
? Now Add the Milk and Butter Liquid to the dry ingredients, Add liquid in 3-4 small batches, mixing well (using a wooden spoon or whisk), after each addition.
? Pour the batter into your prepared Casserole/Patty Pan Tin , and sprinkle with coloured almonds, or as shown with flaked almonds and Pistachios.
? ~Bake ‘Casserole’ for 25-30 minutes or until the edges are browned and a skewer comes out clean;
~ Bake Single, Smaller batches, Like Patty Pans tins, for +/- 15 minutes or until the edges are lightly browned and a skewer comes out clean.
? Slice, if using a casserole, whilst warm, let it cool for 5-10 minutes before gently removing and cooling further on a rack.
? Store in an air-tight container, and these are ready to be ENJOYED.
? NOTES BY FOODEVA MARSAY ?
? Castor Sugar(fine granulated sugar) may be upped to 1 CUP, and the same applies for Regular White sugar.
? I have used Unsalted Butter, but using a regular salted butter works just as well, USE ONLY BUTTER NOT MAGARINE 😉
? This recipe works well with a 2% less fat milk, as well as the Long Life varieties. Here I used a full cream milk.
? Cardamom Powder may be eliminated.
? Regular All-Purpose or Cake Flour may also be used, add in 1/2 teaspoon more of baking powder.
?This bake doesn’t contain any eggs, so it will be safe to store at room temperature, however if you living in very hot climates, and think it best to keep in the refrigerator, do remember to bring the bake back to room temperature before serving.
? I have successfully served this as a dessert>>> TO SERVE AS A DESSERT… simply serve warm straight from the oven, with custard or dessert cream, it is DIVINE ?. Works well Even if you have ones that are sliced into squares, warm slightly in the microwave before serving. NOW TEA-TIME TREAT AND DESSERT… SORTED!!!