🍰 12/9 Goan Coconut Syrup (Baathika) Cake with Rash
🍰 12/9 Goan Coconut Syrup (Baathika) Cake with Rash
Join us at 7:30pm EST for this sweet baking class
As a guest at this class, we ask that you consider making a donation to our community fundraiser for World Central Kitchen, an organization that provides food to people in emergencies around the world.
Recording
Goan Baath Cake (or Baathika) is a traditional cake that is one of the go-to desserts during Christmas time. It is traditionally made with semolina (farina) and later drenched in a lemon rose syrup. There are many versions of this cake across the regions ranging from the Egyptian "Basbousa" to the Greek "Samali" to the Malaysian "Kek Sugee".
The version I will teach is an adaptation Goan's "Baathika" made to be both gluten-free & vegan. I swap out Semolina for Polenta (Corn Meal) and swap out dairy options with vegan butter and coconut milk. Join me and learn how to make this delicious that has a delicate palate that is sure to impress!
About Our Teacher
“I have had a lifelong affair with food - starting with my origins in Northern Borneo coupled with my South Asian heritage and South East Asian roots. I grew up surrounded by food lovers and with influences ranging from up in Punjab and across to Sulawesi - and that was just at home! By age 16, I was fortunate to have travelled most of the world which only added to my culinary tapestry - and continues to.
My mission is to demystify the art and alchemy of all things culinary! I believe that when we learn and practice the fundamentals properly, we'll be in the best position to elevate absolutely anything we create, at our pace, and to our liking and taste!
I currently reside in Australia and while I am not a chef by profession, I am committed to becoming informally what I term "An Acquired Chef" with the intention to contribute to all those who stand to benefit from my repertoire.
Food is love, love to cook, cook with love, love to feed.”
Ingredients:
Syrup:
225g or 1 cup sugar
125ml or 1/2 cup water
1/2 tablespoon fresh lemon juice
1 tablespoon rosewater
Cake:
113g or 1/2 cup sugar
120g or 1/2 cup vegan butter
280g or 1 1/2 cups fine polenta
400ml or 1 can coconut milk (not cream)
80g or 1/2 cup gluten free plain flour
2 teaspoons baking powder
a pinch of baking soda
100g or 1 cup desiccated coconut
Garnish
Handful or Dried Fruit
Handful of Rose Petals (edible)
Utensils:
8-inch / 20cm square cake pan (removal base)
Baking Paper
Mixing Bowls
Silicone Spatula
Sieve
Measuring Cups & Spoons
Kitchen Weighing Scale
Small Saucepan
Mixing jug
Juicer
🍎 🥧 Nov. 19th Dutch Apple Mennonite Pie with Jo Snyder and Mom | 1pm EST
🍚 Nov. 29th Malaysian Nasi Goreng Kampung (Fried Rice) with Shera | 7pm EST
As a guest at our classes, we ask that you consider making a donation to our community fundraiser for World Central Kitchen, an organization that provides food to people in emergencies around the world.