Tuesdays are always “Teaser Tuesdays” at Alf Hana. We try out other people’s recipes and share our impressions and recommendations with you.
I am originally from Kentucky. Before I became vegan, there were many southern-style foods in which I loved to indulge. One of them was banana pudding!!! Have you ever tried it? It’s so smooth, creamy and sweet!!!
Ramadan started yesterday and if you don’t know, konafa is a very popular sweet consumed during the month. Konafa is shredded phyllo pastry and is commonly made with cream, nuts, and sugar syrup. Sometimes, it is made with pudding.
Wait – pudding!!!??? Like, BANANA PUDDING – my favorite? Yes, so, I hope I won’t offend my Egyptian readers by doing this, but I decided to play with the traditional recipe for konafa with pudding and make it with my dear banana pudding instead. And of course, all the ingredients are plant-based!!
But, for all you brave readers out there, here is our ‘Kentucky’ Konafa….
For the banana pudding
¼ cup cornstarch
½ cup sugar (you may want to use less, if you don’t have a sweet tooth)
3 cups nondairy milk (we used soy
1 banana, mashed
2 teaspoons, vanilla
For layering between the konafa and pudding:
2 bananas, sliced
For the konafa:
¼ kilogram (250 grams) kunafa
¼ tablespoon corn oil, divided
For the sugar syrup:
½ cup water
1 cup sugar
juice of one lime (about 1 tablespoon of juice)
Prepare the banana pudding:
1. In a medium saucepan, mix the cornstarch, and ½ cup sugar. Add the nondairy milk and heat on medium heat. Stir consistently until the mixture is boiling and thickens. Add the mashed banana and continue stirring for about 2 more minutes.
2. Remove from the heat and add the vanilla.
3. Leave to cool.
Prepare the sugar syrup:
4. Mix the water, sugar, and lime juice in a small saucepan and heat on low heat until the mixture becomes clear.
5. Set aside and allow to cool.
Put it all together:
Preheat the oven to gas mark 6 (moderately hot) – 200º C – or 400º F
6. Cut the konafa into small pieces.
7. In a large bowl, sprinkle the 2 tablespoons of the corn oil over the konafa and mix it with your hands to be sure it coats the konafa.
8. Lightly oil a casserole dish. Place half of the konafa and press it down firmly.
9. Layer the sliced banana over the konafa.
10. Spread the pudding over the layer of bananas.
11. Layer the remaining konafa over the pudding.
12. Drizzle the remaining 2 tablespoons of oil over the top of the konafa.
13. Bake in the oven for 30 minutes or until the top is lightly golden brown.
14. Pour the cool syrup over the kunafa.
15. Turn off the oven and return the kunafa to the oven for 5 minutes.
You can eat it warm – it’s delicious that way!!!
BUT, it will be very sloppy! If you let it set in the refrigerator overnight, you will find the pudding is firm.
Delicious that way too!!!
252 Calories; 0 mg Cholesterol; 6 g Fat; 47 g Carbohydrates; 2 g Fiber; 3 g Protein