Monday, February 13, 2017


Pemanis tradisi Turki, sekali pandang macam agar-agar kering tapi bukan Kalau yang biasa dengan halwa maskat Turkish Delight ini lebih kurang sama. Tidak banyak bahan digunakan, gelatin, tepung jagung dan gula. Cara membuat macam membuat  kastard jagung dikacau semua bahan sehingga kental dan berkilat Boleh dibuat berbagai perisa dan boleh juga dimasukkan kekacang. Biasanya pitachio menjadi pilihan.

Namanya pemanis maka Turkish Delight ini memang manis

Turkish Delight

    Ingredients (for approximately 50 pieces)

    • Neutral tasting oil (such as sunflower oil), for greasing
    • 25g powdered gelatine
    • 260ml water
    • 450g caster sugar
    • 3–4 tsp rosewater (to taste)
    • A few drops of pink or red food colouring (optional)

    For dusting:
    • 3 tbsp icing sugar
    • 1 tsp cornflour

    1. Lightly grease a square baking tin (about 20cm x 20cm) with the oil.
    2. Mix the gelatine, water and rosewater in a large pot. Add the caster sugar.
    3. Slowly heat, stirring continuously, until the sugar and gelatine has dissolved (this is very important, as you could end up with a grainy texture if it’s not dissolved properly). 
    4. Bring to the boil, without stirring.
    5. Reduce the heat and simmer for 20 minutes.
    6. Remove from heat and add the food colouring, stirring until it’s an even soft-pink colour (rather add less at first to avoid it being too dark). Leave to cool for a couple of minutes.

    7. Pour the mixture into your baking tin, cover with a dishcloth or paper towel and leave it to set at room temperature for 24 hours.

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