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Kashat-foodieinthedesert.com

I find that Kenyans have very few deserts or sweets that we can call our own. Unlike the French or English. Now this Swahili sweet will take your taste buds right back to when you were in class 2, you remember those days when you’d save money from your break or lunch so that you could afford to buy either kashata, mabuyu or cool after school? They cost just 1 shilling but those days that was quite something. And they came in all colors and in our heads we thought they were different flavours. Ohhh the good old days of pur innocence.
When I saw people asking for this recipe sometime last year on a facebook group I just had to look around for it. Hope you will love it as much as I did and I hope it will make you feel like a child again. HAPPY COOKING!!

 

 

Kashata

Prep Time: 5 minutes

Cook Time: 40 minutes

Total Time: 45 minutes

Yield: 12

Ingredients

  1. 1 cup sugar
  2. ¾ cup water
  3. 1 cup moist grated coconut (or one desiccated coconut moistened with 2 tbsp of milk or water)
  4. 1/2 teaspoon Cardamon
  5. ½ teaspoon food color (optional)

Instructions

Heat the food color, water and sugar on medium heat till the sugar dissolves, continue heating the mixture till it thickens and becomes a syrup, it should be thick and should feel sticky between your fingers and leave a string when you pull your fingers apart. While this is happening add 2 tablespoons of water to your desiccated coconut

Add the coconut to the sugar syrup and mix well ensuring that it is well incorporated, keep stirring and let it cook till it has reduced in size and it begins to clump up together, sort of foaming balls.

Grease a cake pan or line with parchment paper. Using a spatula put the coconut mixture into the pan, patting down to about an inch.

Let this cool for about 8 minutes and slice. Slice using one motion. Let this cool further before your serve

http://africankaya.com/kashata-2/

Written by Wangeci Wandere cici