These are fabulous little bites that are perfect for sharing. I made these to nibble on with after dinner coffee.
Coconut & Rosewater Squares
For the Base
- 100g almond biscuits, finely crushed
- 40g unsalted butter, melted
For the Custard
- 300ml coconut milk
- 100ml coconut cream
- 150ml double cream
- 2 large eggs
- 4 large egg yolks
- 75g caster sugar
- 15g plain flour
- 1 tsp rosewater
For the Topping
- 50g rose Turkish delight, chopped
- Pink or red food colouring
- Line a loose-bottomed 18cm square tin with cling-film. Make sure the cling-film comes over the sides and that there are no holes or seams that could allow the custard to leak.
- Mix the crushed biscuits with the butter and press firmly into the tin. Set aside in the fridge.
- Preheat the oven to 170C/150C fan.
- Pour the coconut milk, coconut cream and double cream into a saucepan and heat gently until tiny bubbles begin to appear.
- In a bowl, beat together the eggs, egg yolks, sugar, flour and rosewater until smooth.
- Pour the hot milk over the egg mixture and whisk until combined.
- Strain the mixture through a fine sieve into a jug.
- Carefully pour the custard mixture onto the biscuit base.
- Place the cake tin into a roasting tin and pour hot water into the roasting tin to come about two-thirds up the sides of the cake tin.
- Place the tin in the preheated oven and bake for about 35 – 40 minutes. The surface should be set but it should still be wobbly.
- Remove the cake tin from the water bath and leave to cool in the tin.
- Meanwhile, put the cut Turkish Delights into a small saucepan with 2 – 3 tbsp of hot water. Stir over a gentle heat until melted and you have a thick syrup. If necessary, add a little more hot water.
- If you want a lovely pink colour, add a few drops of food colouring to the syrup.
- Drizzle the syrup over the cake and cut into 25 squares.
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