Aluvi Boakibaa

Ingredients

Base

• 1 kgcassava, peeled and finely grated
• or 1 kg frozen grated cassava, thawed
• 200 gfresh coconut, finely grated

To bind

• 300 mlthick coconut milk
• 2eggs, beaten
• 60 gbutter, melted
• 40 gplain flour

To sweeten and flavour

• 250 gsugar
• 1/2 teaspoonsalt
• 1 teaspoonground cardamom
• a pinch of rosewater, optional

To finish

• 3 tablespoonscoconut milk
• 1 tablespoonsugar

Directions

1. Remove both the brown skin and the pink layer beneath. Cut out the woody core running down the middle. Never eat cassava raw at any stage.
2. Cut the root into manageable lengths. Score the thick brown skin lengthways. Rinse the white flesh under cold running water. Grate the flesh finely on a box grater. Maldivian boakibaa is on the firm side.
3. Squeeze out about half the liquid. Press it in a sieve with the back of a spoon. Crack a mature brown coconut open. Peel the brown skin from the white flesh. Grate the white coconut flesh finely. Soak it in warm coconut milk first. Mixing the batter takes a few minutes.
4. Put the grated cassava and coconut in a large bowl. Add the sugar, salt and cardamom. Pour in all of the coconut milk. Beat in the eggs and the melted butter.
5. Sift the flour over and stir it through. Add the rosewater if you are using it. Mix it all thoroughly with a spoon. The batter should be thick but pourable. Heat the oven to 180C with a shelf in the middle.
6. Grease a square baking tin generously. Pour the mixture in and level the top. Bake it for forty-five minutes. Do not open the door during that time. Mix the extra coconut milk with the spoon of sugar. Take the tin out and brush it over the surface.
7. Return it to the oven for fifteen minutes. The top should be golden brown and set. Leave the tin on a rack until it is entirely cold. This takes several hours and cannot be rushed. Cut it with a knife dipped in hot water. It keeps for three days at room temperature.

Technique

• Boakibaa is a category of Maldivian baked cakes rather than a single recipe, and the savoury fish version, mas boakibaa, is the most famous.
• Short eats, called hedhikaa, are a whole Maldivian tradition of small snacks eaten with tea.

Substitutions

• Frozen grated cassava is sold in Asian and Latin American shops and works perfectly.
• Tinned thick coconut milk replaces fresh pressed cream.

Variations

• Mas boakibaa is the savoury version made with tuna and rice.
• Bambukeyo boakibaa uses breadfruit instead of cassava.
• Some households add pandan or extra rosewater.

History

Made when the cassava crop is lifted; the boakibaa cakes are Maldivian festive baking at its plainest.

Frequently asked questions

What is Aluvi Boakibaa?

Aluvi Boakibaa is a dessert from Maldives: dense baked cake of grated cassava, coconut and sugar, cut into squares. Made when the cassava crop is lifted; the boakibaa cakes are Maldivian festive baking at its plainest.

How long does Aluvi Boakibaa take to make?

Aluvi Boakibaa takes 30 minutes of preparation and 1 hour of cooking. The recipe makes one tray, 16 squares. It is rated easy to make.

What can I substitute in Aluvi Boakibaa?

Yes, within limits. Frozen grated cassava is sold in Asian and Latin American shops and works perfectly. Tinned thick coconut milk replaces fresh pressed cream.

What is the most important thing to get right in Aluvi Boakibaa?

Remove both the brown skin and the pink layer beneath. Cut out the woody core running down the middle. Never eat cassava raw at any stage.