dining INGREDIENTS For Folhi (crepes) 50 grams All Purpose Flour 30 ml Coconut Milk 50 ml Full Cream Milk 10 grams Sugar 10 grams Butter Salt to taste For Filling 50 grams Fresh Coconut 40 grams Jaggery 3 grams Pandan Leaves 2 grams Cardamon Powder 1 gram Cinnamon Powder For the Rose Cremeux 50 grams Pastry Cream 50 grams Sweet Whipped Cream 10 ml Rose Syrup 15 ml Coconut Milk Place all these ingredients in a bowl and whip with the help of a hand blender. Keep cool in the refrigerator. For the Berry Compote Place stawberries of your choice in a saucepan. Add sugar and juice or water. Bring to a boil. Reduce the heat to low and simmer until the strawberries are all soft METHOD FOR FOLHI Take a bowl, put the flour in it, add salt and sugar and mix it well, slowly pour the both the milk and with help of whisk mix well until smooth. Heat butter in a pan and when moderately hot, pour the batter, and make a crepe of it. Keep aside and let it cool. FOR FOLHI FILLING Heat a pan and put jaggery in it to caramelise it. Add pandan leaves, cardamon and cinnamon powder, add fresh desiccated coconut. Mix well and allow to cool. Place the mixture on to the crepe and roll it like cannoli. Add coconut milk to the Rose Cremeux if required to make it smoother. With the help of a piping bag, pipe it onto the plated folhi. Drizzle with the Berry Compote and enjoy! MALDIVIAN ESSENCE COCONUT KIRU FOLHI Coconut Crepe Cannoli, Berry Compote, Cardamom and Rose Cremeux Makes 1 Portion ISLE OF FLAVOUR As air travel is slowly and surely returning to pre-pandemic times, many of us are craving that giddy anticipation that going on a trip brings with it. So what if hoping onto a plane that lands in a heavenly island fringed with fine white sands and turquoise waters is not an option right now… you can whip up a meal that’ll take you right there in your imagination. www.bahrainthismonth.com 64 November 2021
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