Can I make this basbousa gluten-free?
Semolina is a wheat product, so this recipe is not gluten-free. You might be able to find gluten-free semolina alternatives, but the texture may vary.
DESSERT
Sudanese Basbousa with Coconut and Rosewater Syrup
This Sudanese Basbousa is a delightful semolina cake, rich with coconut and soaked in a fragrant rosewater syrup. It's a perfect dessert for special occasions or a sweet treat with tea.
HOW TO MAKE IT
Let's cook.
01
Preheat your oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish.
02
In a large bowl, combine the semolina, shredded coconut, 1/2 cup granulated sugar, and baking powder. Mix well.
03
Add the yogurt, melted butter, and milk to the dry ingredients. Mix until just combined; do not overmix.
04
Pour the batter into the prepared baking dish and spread evenly. Score the top into diamond or square shapes and place one slivered almond in the center of each piece.
05
Bake for 25-30 minutes at 350°F (175°C), or until the top is golden brown and a toothpick inserted into the center comes out clean.
06
While the basbousa bakes, prepare the syrup: In a small saucepan, combine 1 cup granulated sugar and 1 cup water. Bring to a boil over medium heat, then reduce heat and simmer for 5 minutes until slightly thickened. Remove from heat and stir in the rosewater.
07
Once the basbousa is out of the oven, immediately pour the warm syrup evenly over the hot cake. The cake will absorb the syrup.
08
Let the basbousa cool completely in the pan before cutting along the scored lines and serving.
About This Recipe
This Sudanese Basbousa is a delightful semolina cake, rich with coconut and soaked in a fragrant rosewater syrup. It's a perfect dessert for special occasions or a sweet treat with tea.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For extra flavor, you can toast the shredded coconut lightly before adding it to the batter. Ensure the syrup is warm and the cake is hot when pouring to allow for maximum absorption.
Easy Substitutions
Orange blossom water can be used instead of rosewater for a different floral note. You can substitute the slivered almonds with pistachios or omit them entirely. For a dairy-free version, use plant-based yogurt and milk, and a dairy-free butter alternative.
Storage & Reheating
Store leftover basbousa in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. It can also be frozen for up to 1 month; thaw at room temperature before serving.
Serving Suggestions
Serve warm or at room temperature with a cup of strong black coffee or mint tea. It pairs wonderfully with a scoop of vanilla ice cream or a dollop of clotted cream. For a festive touch, sprinkle with additional shredded coconut or chopped nuts before serving.
Common Mistakes
Overmixing the batter can lead to a tough basbousa; mix only until just combined. Not scoring the cake before baking can make it difficult to cut neatly after it's soaked. Pouring cold syrup over a cold cake will result in poor absorption and a dry cake. Not allowing the cake to cool completely before cutting can cause it to crumble.
Frequently Asked Questions
How do I know if the basbousa is cooked through?
The basbousa is cooked when the top is golden brown and a toothpick inserted into the center comes out clean.
Can I prepare the syrup in advance?
Yes, you can prepare the syrup in advance and store it in the refrigerator. Just make sure to gently reheat it until warm before pouring it over the hot basbousa.
MORE TO KNOW
Basbousa is a beloved dessert across the Middle East and North Africa, with each region adding its unique twist. The Sudanese version often features a generous amount of coconut, which adds a wonderful texture and tropical flavor that complements the traditional semolina and rosewater. The key to a moist basbousa is the hot cake absorbing the warm syrup, creating a tender, sweet, and aromatic treat.
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