This is one of my old time favourite Maldivian desserts that I love making. I often make it for birthdays and afternoon tea times. It can be served with Kulhi Boakibaa (Maldives fish cake) or other savoury snacks.
Prep time: 20 minutes
Cook time: 60 minutes
- 1 cup plain flour
- 1 cup sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cardamom
- 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
- 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
- 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 pan.
- Fry the onion until golden. Pour the onion and oil into the baking tin.
- With a spoon spread the onion evenly over the tray, this ensures the tin to be oiled.
- Strain the mixture into the tin. The onions will rise to the top of the tin.
- Discard all the bits left on the strainer.
- Scatter the almonds over the cake.
- Bake in the oven for 1 hour until set.
- Slice and serve.