SWEET ENDINGS
Dessert or Sweet endings is a course that concludes a meal. The word “dessert” originated from the French word desservir, meaning “to clear the table”. Dried fruit and honey were probably the first sweeteners used in most of the world.
Fresh fruit is also considered a dessert nowadays.
Here I am sharing some desserts that I have created and some that I tasted while travelling—and where possible, I’ve added my fusion with a Bangladeshi touch. Coconut is my favourite, and you will find it in most of my desserts. I hope you will enjoy these.
LUSH GREEN GLUTINOUS DELIGHT
পুরভরা সবুজ আঠালো ভাতের গোল্লা
SERVES
8
PREPARATION
20Mins
COOKING
15Mins
1 cup coconut grated, for the filling
½ cup sugar
¼ cup raisins, minced
1 cup coconut grated, for the coating
½ teaspoon salt
1 cup glutinous rice flour
2 tablespoons coconut cream
¼ cup thick pandanus juice (page 353)
DETAILS :
FILLING: Mix grated coconut and sugar into a pan and cook over medium heat. Stir constantly until thick, add the raisins. Remove from the heat. Allow it to cool. Roll into small balls using 1 ½ teaspoons of the mixture.
COATING: Mix 1 cup of grated coconut with ½ teaspoon salt together and steam over boiling water until hot and set aside. DOUGH: Knead the glutinous rice flour, coconut cream, and Pandanus juice together to make the dough, and set aside.
ROLL the dough with the rolling pin using 1 teaspoon into small balls, flatten each ball, and fill with the coconut balls. Wrap the dough to cover the filling completely.
BOIL the Pandanus balls in boiling water over medium-low heat. When they float on the surface, remove them with a slotted spoon, and toss in the steamed grated coconut. Arrange on a plate and serve.
