Hithala Fushu Foni Boakiba

Ingredients

11/2 cup hithala fuh (a locally prepared yam powder)

2 cup grated young coconut(Gabulhi)

3 cup rampa fen ( boil 4 pieces of pandan leaves in 3 cups of water, throw the pandan leaf, use when cool)

1 cup jasmine water

1 cup sugar

2 tbsp white flour

Preparation

1. To a bowl add the hithala fuh and pour the ramba fen and jasmine water until the hithala fuh is well soaked
2. Mix the hithala fuh till the pieces are well dissolved and becomes a thick batter.
3. Add in the sugar and mix well. Add the flour
4. Next, add in the grated young coconut
5. Mix the batter gently
6. Grease a pan, pour the batter  and bake on low heat until the boakiba is well cooked.
7. Cut once the boakiba has cooled

Note:

If the batter is too dry you may choose to add one more cup of water

Some times the hithala fuh boakiba may have a slightly bitter taste, therefore check the quality of the hithala fuh when you buy it from the local market.

According to my mother whose recipe I follow, adding enough water can reduce the bitter taste.

All the best, enjoy this lovely boakiba.