Eurasian Şekerpare

Ingredients

In this adaptation of Şekerpare to Eurasian cuisine, we incorporate the flavors and ingredients commonly found in Singaporean and Malaysian cooking. The addition of pandan leaves to the syrup infuses the dessert with a distinct Southeast Asian aroma and taste. The use of desiccated coconut as a topping adds a tropical twist to the traditional Turkish recipe, enhancing the overall flavor profile and texture of the dish. We alse have the original recipe for Şekerpare, so you can check it out.

• 1 cup (200g) semolina 1 cup (200g) semolina
• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 1 cup (200g) unsalted butter, melted 1 cup (200g) unsalted butter, melted
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1 tablespoon rose water 1 tablespoon rose water
• 1 tablespoon pandan juice (extracted from pandan leaves) 1 tablespoon pandan juice (extracted from pandan leaves)
• 1 cup (240ml) water 1 cup (240ml) water
• 1 cup (200g) desiccated coconut 1 cup (200g) desiccated coconut

Nutrition

• Calories: 250 kcal / 1046 KJ
• Fat: 12g (7g saturated)
• Carbohydrates: 32g (18g sugars)
• Protein: 3g
• Fiber: 1g
• Salt: 0.1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a mixing bowl, combine the semolina, all-purpose flour, melted butter, granulated sugar, and baking powder. Mix well until the ingredients are fully incorporated.
3. 3.
   Divide the dough into small portions and shape them into round or oval cookies.
4. 4.
   Place the cookies on a baking sheet lined with parchment paper and bake for 15-20 minutes, or until they turn golden brown.
5. 5.
   While the cookies are baking, prepare the syrup by combining the water, granulated sugar, rose water, and pandan juice in a saucepan. Bring the mixture to a boil, then reduce the heat and let it simmer for 10 minutes.
6. 6.
   Once the cookies are baked, remove them from the oven and immediately pour the hot syrup over them. Allow the cookies to soak in the syrup for at least 1 hour.
7. 7.
   After the cookies have soaked, sprinkle desiccated coconut over the top of each cookie.
8. 8.
   Serve the Eurasian Şekerpare at room temperature and enjoy!

Treat your ingredients with care...

• Pandan leaves — To extract pandan juice, blend pandan leaves with a little water and strain the mixture through a fine sieve or cheesecloth. Use the resulting green liquid as pandan juice in the recipe.

Tips & Tricks

• For a more pronounced pandan flavor, you can add a few drops of pandan essence to the syrup.
• If you prefer a less sweet dessert, reduce the amount of sugar in the syrup according to your taste.
• To enhance the coconut flavor, lightly toast the desiccated coconut before sprinkling it over the cookies.
• Serve the Eurasian Şekerpare with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat.
• Store the leftovers in an airtight container at room temperature for up to 3 days.

Serving advice

Serve the Eurasian Şekerpare as a delightful dessert after a meal or as a sweet treat during special occasions. Pair it with a cup of hot tea or coffee to complement the flavors.

Presentation advice

Arrange the golden brown cookies on a serving platter and sprinkle the desiccated coconut over the top. Garnish with a few fresh pandan leaves for an elegant touch. Serve the dessert with a drizzle of the syrup on the side for those who prefer a sweeter taste.