Syrup | Alf Hana

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!!

I changed up this recipe for southern-style banana pudding for the ‘Kentucky’ Konafa. If you want to try the original banana pudding recipe, it is easy and delicious!!!

But, for all you brave readers out there, here is our ‘Kentucky’ Konafa….

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Serves 12
Ingredients:
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)

Instructions:
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.