Filipino Chinese Mafroukeh

Ingredients

In this Filipino Chinese adaptation of Mafroukeh, we incorporate ingredients and flavors commonly found in Filipino Chinese cuisine. We replace some of the traditional Lebanese ingredients with Filipino Chinese staples, such as coconut milk and pandan extract. Additionally, we use roasted cashews and peanuts instead of the traditional almonds to add a distinct nutty flavor. These modifications infuse the dish with a unique Filipino Chinese twist while still maintaining the essence of the original Mafroukeh. We alse have the original recipe for Mafroukeh, so you can check it out.

• 1 cup (200g) semolina 1 cup (200g) semolina
• 1/2 cup (113g) unsalted butter, melted 1/2 cup (113g) unsalted butter, melted
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
• 1/2 cup (120ml) coconut milk 1/2 cup (120ml) coconut milk
• 1 teaspoon pandan extract 1 teaspoon pandan extract
• 1/2 cup (75g) roasted cashews, chopped 1/2 cup (75g) roasted cashews, chopped
• 1/2 cup (75g) roasted peanuts, chopped 1/2 cup (75g) roasted peanuts, chopped
• Caramel sauce, for drizzling Caramel sauce, for drizzling
• Sesame seeds, for garnish Sesame seeds, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 20g, 9g
• Carbohydrates (total, sugars): 30g, 12g
• Protein: 6g
• Fiber: 2g
• Salt: 0.1g

Preparation

1. 1.
   In a large mixing bowl, combine the semolina, melted butter, and granulated sugar. Mix well until the ingredients are evenly incorporated.
2. 2.
   Gradually add the coconut milk and pandan extract to the semolina mixture. Stir until a crumbly dough forms.
3. 3.
   Add the chopped cashews and peanuts to the dough. Mix until the nuts are evenly distributed.
4. 4.
   Press the dough into a greased baking dish, spreading it out evenly.
5. 5.
   Bake in a preheated oven at 180°C (350°F) for 25-30 minutes, or until the top turns golden brown.
6. 6.
   Remove from the oven and let it cool completely.
7. 7.
   Drizzle caramel sauce over the cooled Mafroukeh and sprinkle with sesame seeds.
8. 8.
   Cut into squares or diamond shapes and serve.

Treat your ingredients with care...

• Coconut milk — Make sure to use full-fat coconut milk for a rich and creamy texture.
• Pandan extract — If pandan extract is not available, you can substitute it with vanilla extract for a different flavor profile.
• Roasted cashews and peanuts — To enhance the nutty flavor, roast the cashews and peanuts in a preheated oven at 180°C (350°F) for 8-10 minutes before chopping and adding them to the dough.

Tips & Tricks

• For a more indulgent version, serve the Filipino Chinese Mafroukeh warm with a scoop of vanilla ice cream.
• Experiment with different types of nuts, such as almonds or macadamia nuts, to add your own twist to the recipe.
• If you prefer a sweeter dessert, you can increase the amount of sugar according to your taste preference.
• Store any leftovers in an airtight container at room temperature for up to 3 days.
• This dessert pairs well with a cup of hot tea or coffee.

Serving advice

Serve the Filipino Chinese Mafroukeh as a delightful dessert after a Filipino Chinese-inspired meal. Cut it into squares or diamond shapes and present it on a dessert platter. Drizzle caramel sauce over each piece and sprinkle with sesame seeds for an elegant touch.

Presentation advice

To enhance the presentation, you can dust the top of the Mafroukeh with powdered sugar before drizzling the caramel sauce. Serve it on individual dessert plates or in decorative dessert bowls for an eye-catching display.