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Boeber is the Cape Malay name for a South African pudding. It has evolved into a classic Cape Malay sweet milk drink made with vermicelli, sago, sugar, and flavors such as cardamom, stick cinnamon and rose water.
The pudding is usually offered on the 15th night of Ramadan to commemorate the midpoint of the fast for those who have finished the first 15 days of fasting. They are also known as op die berg folk.
Origin of Boeber
Boeber was invented in South Africa by Cape Malays, whose ancestors migrated from Indonesia, East Africa, and India. Malaysians break their fast in Ramadan with a similar dish called bubur lambuk (a special porridge).
On Eid al-Fitr, a similar drink known as Sawine or Sewine is served in Trinidad and Tobago houses (the festival marking the end of Ramadan). Similar drinks can be found around the world, including Asian kheer and sweet congee.
Boeber is the most similar to kheer or payasam, a dessert from the Indian subcontinent that was most likely brought by Indian slaves or the 1860 Indentured Indian immigrants. Melkkos, an Afrikaans cuisine, is comparable to boeber in South Africa.
How To Make Boeber
Many individuals prepare this drink from family recipes, and most Cape Malay cookbooks include recipes and photographs of the delicacy. In addition, a boeber mix is available in South African supermarkets, corner cafes, and spice shops.
This rich, creamy milk drink is made with fresh full cream milk that has been toasted with fine vermicelli, pure choice butter, sugar, creamy rich condensed milk, sago, cinnamon cardamom powder, drizzled with silvered almonds and pistachios, and garnished with desiccated coconut. To avoid burning, keep stirring at regular intervals.
Boeber Recipe
- Butter
- Vermicelli
- Cardamon Seeds
- Cinnamon Stick
- Milk
- Coconut milk
- Sago
- Rose Water
- Sugar
- Slivered Almonds (optional)
- Warm Water
Boeber
Ingredients
- 2 tbsp tablespoon Butter
- 250 g Crushed Vermicelli
- 5-8 small Cardamon Seeds
- 3 large Cinnamon Stick
- 1 cup 1 cup Milk
- ½ cup coconut milk
- ¼ cup Sago
- 2 tsp Rose Water
- ½ cup Sugar
- 50 g Slivered Almonds (optional)
- 250 ml Warm Water
Instructions
- Put sago in the warm water for about 30 minutes to soften.
- Melt butter in a deep saucepan, add crushed vermicelli, coconut, almonds and fry till golden brown.
- Boil the sago and milk in a pan, stir and set aside for 12 minutes.
- Add the coconut milk, the vermicelli mixture, cardamon, rosewater, milk and sugar and gently simmer over a low heat for 10 minutes, stir till it thickens.
- Remove from the heat and stir in the vanilla essence.
- Serve warm with sprinkles of toasted almonds.
