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Githeyo Boakibaa

Yields1 ServingPrep Time10 minsCook Time45 minsTotal Time55 mins

 1cup rice flour
 11/2cup sugar
 21/2cup thick coconut milk
 1/2cup pandan flavored water (cook 11/2cup water with some pandan leaves until water reduces to 1/2cup)
 1/2cup maafen (jasmine flower infused water or 2tsp rose water)
 2tbs cinnamon & cardamom powder
 2medium onion sliced
 1/3cup Sea Almond (Kanamadu) cut in to half
 1/2cup Ghee or Githeyo

In a sauce pan heat about 4tbs ghee, fry the onion until golden brown, take fried onions on to a plate and leave aside.


Fry the Sea Almonds in the same pan (if ghee is not enough add some more). Fry Sea Almonds until slightly darker in color and keep aside.


Now preheat your oven to 160C, apply a good coating of ghee inside a 7 to 8inch baking round tray, set aside.


In another sauce pan mix powdered rice, coconut milk & sugar start cooking on low flame stirring constantly.


When the rice mixture gets thick enough to coat back of a spoon, add cinnamon & cardamom powder, jasmine water or rose water & pandan flavored water. Again stir until the mixture comes to same thickness, add 1/2 of the fried Sea almond & 1/2 of fried onions give a stir.


Take away from flame and pour mixture in to the prepared baking tray, sprinkle rest of fried onions & sea almonds on top.


Bake until top is light brown

Nutrition Facts

Serving Size 5-8 Servings