Jump to content

  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Edit History

shain

shain

5 hours ago, pquinene said:

Wow! That is calling my name. I love coconut! I'm having flashbacks that I might have tried this before. Did you use freshly grated coconut? I just Googled a recipe and will have to try my hand at making it.

 

I wish I could get fresh grated coconut, I can sometimes get whole coconuts, but they are usually expensive and not very flavorful, and then I'll have to grate them myself... Anyway, basbousas are usually made with dry coconut flakes, which works fine in this pastry. If you do have fresh coconut, I'm sure it will only be better (just make sure to compensate for the added moisture). And my suggestion is that you hold some of the syrup and taste the basbousa before adding the it all - many recipes are overly sweet (IMO).

shain

shain

5 hours ago, pquinene said:

Wow! That is calling my name. I love coconut! I'm having flashbacks that I might have tried this before. Did you use freshly grated coconut? I just Googled a recipe and will have to try my hand at making it.

 

I wish I could get fresh grated coconut, I can sometimes get whole coconuts, but they are usually expensive and not very flavorful, and then I'll have to grate them myself... Anyway, basbousa are usually made with fry coconut flakes, which works fine in this pastry. If you do have fresh coconut, I'm sure it will only be better (just make sure to compensate for the added moisture). And my suggestion is that you hold some of the syrup and taste the basbousa before adding the it all - many recipes are overly sweet (IMO).

×
×
  • Create New...