eternalgratitude
Burmese Semolina Pudding with Rosewater Syrup
The recipe described this as a cake, but fundamentally it was a cooked pudding with some meringue folded in, turned into a pan and baked. I put it in an 8-inch square when it was supposed to be 9, and it never quite firmed up. Maybe I should have cooked the pudding longer first.
At any rate, the aesthetics suffered as a result but it still tasted pretty divine. Cardamom-Semolina pudding with toasted sesame seeds on top, drizzled with a thick, cold basic rosewater syrup (sugar/water/lemon juice/rose flower water.)
I'd like to make it again and actually cook it into a cake (it's supposed to be cut into diamonds and served as finger food) because I bet it'd still have the moistness and eggy loft. Mmm.
Burmese Semolina Pudding with Rosewater Syrup
The recipe described this as a cake, but fundamentally it was a cooked pudding with some meringue folded in, turned into a pan and baked. I put it in an 8-inch square when it was supposed to be 9, and it never quite firmed up. Maybe I should have cooked the pudding longer first.
At any rate, the aesthetics suffered as a result but it still tasted pretty divine. Cardamom-Semolina pudding with toasted sesame seeds on top, drizzled with a thick, cold basic rosewater syrup (sugar/water/lemon juice/rose flower water.)
I'd like to make it again and actually cook it into a cake (it's supposed to be cut into diamonds and served as finger food) because I bet it'd still have the moistness and eggy loft. Mmm.