This is one of my old time favourite Maldivian desserts that I love making. I often make it for birthdays and afternoon tea times. I have made it so many times that it’s sometimes called Nattu’s Green Boakibaa. No birthday party will be complete without my favourite Green Boakibaa.
We Maldivians love our tea time. Tea time is high on my list and I think on almost everyone’s list too. Male ‘ is filled with cafes and going out for tea is a way of life. Tea time consists of snacks in all sizes and shapes, both sweet and savoury.
Green Boakibaa or the Green Coconut Milk Cake is a simple dessert to make if you love coconut milk based desserts. To make it easier I am using coconut milk powder. But feel free to use freshly squeezed coconut milk if it’s available. Freshly ground cardamom and cinnamon does make a difference but if you are pressed for time buy the pre ground spices. Oven temperatures may differ so do keep that in mind, it’s done when it’s done!
Prep time: 20 minutes
Cook time: 30 – 45 minutes
- 1 cup plain flour
- 1 cup sugar
- 1 teaspoon ground cinnamon (preferably freshly ground)
- 1 teaspoon ground cardamom (preferably freshly ground)
- 1 egg lightly beaten
- 1×50 gram coconut milk powder dissolved in 1 cup warm water
- 1 and 1/2 cups water
- 1/4 teaspoon green food colouring
- 1 tablespoon jasmine flower water (optional)
- 3 tablespoon vegetable oil
- 1/2 cup thinly sliced onion or half medium onion sliced
- 2 tablespoon slivered almonds, thinly sliced cashews or the Indian almond (kanamadhu)
- Preheat oven to 180°C.
- Keep a non-stick 20cm cake tin ready.
- In a bowl, add flour, sugar, cinnamon and cardamom powder and mix together with a whisk or even by hand if you prefer.
- Add the beaten egg followed by the coconut milk and water.
- Whisk until smooth.
- Add the green food colouring and the jasmine flower water (if using).
- Whisk well to combine and set the mixture aside.
- Heat the oil in a frypan.
- Fry the onion until lightly golden. Pour the onion with the oil onto the baking tin.
- With a spoon spread the onion evenly over the tray, this ensures the tin to be oiled as well.
- Strain the mixture into the tin. The onions will rise to the top.
- Discard all the bits left on the strainer.
- Scatter the almonds over the cake.
- Bake in the oven for 45 minutes to 1 hour or until done.
- Slice and serve.
- Enjoy with a cup of tea.
If you make the recipe please share it by tagging @nattulicious on Instagram. Please leave a comment too if you like the recipe. I would love to hear from you.