Lebanese-inspired Lapis Palaro

Ingredients

In this Lebanese-inspired adaptation of Lapis Palaro, we incorporate the distinct flavors of Lebanese cuisine. The original Filipino recipe is transformed by infusing the layers with traditional Lebanese spices like cinnamon, cardamom, and nutmeg. These spices add a unique warmth and depth of flavor to the dessert, creating a fusion of Lebanese and Filipino culinary traditions. We alse have the original recipe for Lapis palaro, so you can check it out.

• 2 cups (470ml) whole milk 2 cups (470ml) whole milk
• 1 cup (200g) sugar 1 cup (200g) sugar
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cardamom 1/4 teaspoon ground cardamom
• 1/4 teaspoon ground nutmeg 1/4 teaspoon ground nutmeg
• 1/4 teaspoon vanilla extract 1/4 teaspoon vanilla extract
• 1/2 cup (120ml) water 1/2 cup (120ml) water
• 1/4 cup (60g) cornstarch 1/4 cup (60g) cornstarch
• 1/4 cup (30g) all-purpose flour 1/4 cup (30g) all-purpose flour
• 1/4 cup (60g) unsalted butter, melted 1/4 cup (60g) unsalted butter, melted
• 1/4 cup (60ml) rose water 1/4 cup (60ml) rose water
• 1/4 cup (30g) pistachios, chopped (for garnish) 1/4 cup (30g) pistachios, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 4g
• Carbohydrates (total, sugars): 40g, 25g
• Protein: 4g
• Fiber: 1g
• Salt: 0.1g

Preparation

1. 1.
   In a saucepan, combine the milk, sugar, cinnamon, cardamom, nutmeg, and vanilla extract. Heat over medium heat until the mixture is hot but not boiling.
2. 2.
   In a separate bowl, whisk together the water, cornstarch, and flour until smooth.
3. 3.
   Slowly pour the cornstarch mixture into the hot milk mixture, whisking constantly to prevent lumps from forming.
4. 4.
   Continue cooking the mixture over medium heat, stirring constantly, until it thickens and reaches a pudding-like consistency.
5. 5.
   Remove the saucepan from heat and stir in the melted butter and rose water until well combined.
6. 6.
   Pour a thin layer of the mixture into a greased square baking dish and spread it evenly.
7. 7.
   Place the dish under a preheated broiler for a few minutes until the layer is lightly browned.
8. 8.
   Repeat the process, alternating between pouring the mixture and broiling, until all the mixture is used and you have achieved multiple layers.
9. 9.
   Allow the dessert to cool completely, then refrigerate for at least 2 hours to set.
10. 10.
    Once chilled, cut the dessert into squares or diamonds and garnish with chopped pistachios.

Treat your ingredients with care...

• Rose water — Use a high-quality rose water to ensure a fragrant and authentic Lebanese flavor.
• Pistachios — Toast the pistachios lightly before chopping them for a richer and nuttier taste.

Tips & Tricks

• For a more pronounced Lebanese flavor, you can add a pinch of ground cloves to the spice mixture.
• Experiment with different layering techniques to create visually appealing patterns.
• Serve chilled for the best texture and flavor.

Serving advice

Serve Lebanese-inspired Lapis Palaro as a delightful dessert after a Lebanese feast. It pairs well with a cup of aromatic Lebanese coffee or a refreshing glass of mint tea.

Presentation advice

To enhance the presentation, dust the top layer of the dessert with a sprinkle of ground cinnamon and arrange a few whole pistachios on top. Serve the squares or diamonds on a decorative platter for an elegant touch.