Bole Comadree (Portuguese Coconut Pudding with Jaggery)

Ingredients

• 2 whole Fresh coconuts (For extracting milk and scrapings)
• 0.5 pound Sugar (About 1 cup)
• 0.5 pound Rice flour, finely sifted (About 2 cups)
• 1 whole Egg yolk (For frying the coconut)
• 0.5 pound Jaggery (jagree), grated or chopped (About 1 cup; unrefined cane sugar)
• 0.5 teaspoon Aniseed (A few grains as per original)
• 1 tablespoon Butter (For greasing the pudding dish)
• 0.25 cup Water (For making sugar syrup)

Instructions

1. 1Crack open the two coconuts and extract 1 cup of coconut milk by grating the white flesh and squeezing through cheesecloth or a fine strainer. Set the coconut milk aside. Reserve all the coconut scrapings.
2. 2In a small saucepan, combine the sugar with 1/4 cup water and heat over medium heat, stirring until the sugar dissolves completely to form a syrup. Remove from heat.
3. 3Add the finely sifted rice flour to the sugar syrup and mix thoroughly until well combined. Set aside.
4. 4In a large pan, beat the egg yolk lightly. Add all the coconut scrapings, the jaggery, and aniseed. Fry this mixture over medium heat, stirring constantly, until the jaggery melts and the mixture is well combined and fragrant, about 8-10 minutes.
5. 5In a large mixing bowl, combine the rice flour-sugar mixture, the fried coconut mixture, and the reserved coconut milk. Mix thoroughly until all ingredients are well incorporated and the batter is smooth.
6. 6Preheat the oven to 325°F (160°C). Generously butter a 9-inch square or round baking dish.
7. 7Pour the pudding mixture into the prepared buttered dish. Place in the preheated oven and bake over slow heat (325°F/160°C) for 45-55 minutes, until the pudding is perfectly set and a knife inserted in the center comes out clean. The top should be lightly golden.
8. 8Remove from oven and let cool for at least 15 minutes before serving. Can be served warm or at room temperature, cut into squares.