Bolo de Rulao is made during Christmas along with the popular Doce (Garbanzo Coconut Bars), also as a gift from the bride’s household a day before the wedding to the grooms when her personal belongings, gift and the silent word dowry is sent to her future home and when Mother Mary’s statue visits devotees homes from the local church.
Serves: 4 portions
INGREDIENTS
· Cream of wheat/rava/semolina 150gms
· White or brown sugar 150gms
· Freshly grated coconut 150gms
· Eggs 7pcs (whites separated from yolk)
· Cardamom powder 8pcs
· Baking powder 15gms
· Salt a pinch
METHOD
1. Toast the cream of wheat/semolina on a non-stick pan for approx. 8-9 minutes on medium heat by constantly sautéing to remove the rawness and gives it a nice nutty and toasty texture. Keep aside to cool.
2. In a mixing bowl whisk sugar, 7 yolks and 1/2 cup of egg white until it mixes well. Then add the grated coconut, mix and finally add the toasted cream of wheat. Mix, cover and let it stand for at-least 9-10 hours before you bake it.
3. Set oven to 375F and add the baking powder, mix well. Pour the mixture in a 9″ cake pan that has been lined with butter and bake it for 20-25 minutes until the toothpick comes out clean.
4. Serve with hot tea
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