Photograph of the finished Revani

Middle East · Bánh semolina ngâm si rô Revani

Revani

1 hr Hands-on time
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Semolina flour Semolina flour 12.7 oz
  • Photograph of Unsweetened yogurt Unsweetened yogurt 11.3 oz
  • Photograph of Chicken eggs Chicken eggs 8
  • Photograph of Sugar Sugar 1.3 lb
  • Photograph of Flour Flour 4.2 oz
  • Photograph of Oil Oil ¾ cup
  • Photograph of Lime Lime 2
  • Photograph of Baking powder Baking powder 0.6 oz
  • Photograph of Shredded coconut Shredded coconut 2.8 oz

Method

  1. 1 Cook the syrup from 100g sugar, 200ml water, and lemon juice for 10 minutes, then let it cool completely.
  2. 2 Beat the eggs with the remaining sugar for 5 minutes, then mix in the yogurt and oil.
  3. 3 Mix the semolina, flour, baking powder, and shredded coconut together, then let the dough rest for 15 minutes to allow the semolina to absorb moisture.
  4. 4 Bake at 180 degrees for 30 minutes, then cut into diamond shapes while the cake is still in the mold.
  5. 5 Pour the cooled syrup over the hot bread in three layers, spaced 5 minutes apart, so that the bread absorbs it evenly without falling apart.

With an appliance

  • Air fryer 50 min

    Replace step 4: spray a thin layer of oil onto the sides of the mold, use a 195-degree hot air oven for 20 minutes, rotating the tray at minute 10. The strong airflow shortens the time by about one-third compared to a conventional oven and browns the surface faster.

Start cooking