Boeber is a traditional Malay dish that goes down well especially on a cold night around the campfire.  It is so rich, it can be eaten as pudding or as main course just like melkkos (milk food).

You need (for 6 portions):

• ½ cup butter
• 1 cup raw lokshen pasta
• 2 cinnamon sticks
• 2 cardamom seeds
• 1 litre full-cream long-life milk
• ½ cup sago, soaked in 1 cup milk for an hour
• ½ cup white sugar
• 1 cup sultanas
• 1 cup almond flakes
• ground cinnamon

Get cracking:

• Melt the butter in a saucepan. 
• Add the pasta, cinnamon sticks and cardamom seeds. 
• Stir for 2 minutes over low heat. 
• Add the milk and let it cook off (take care not to burn it). 
• Add the sago (and the milk in which it has soaked) and cook until the pasta is soft. 
• Add the sugar, sultanas and almond flakes and stir until the sugar has melted. 
• Remove the cinnamon sticks and cardamom seeds as soon as the sugar has melted. 
• Pour the boeber in a serving dish, sprinkle with fine cinnamon and serve warm.

CHEF'S TIP:

Lokshen pasta, also called angel-hair pasta, is thin fine pasta. 
It’s available at most supermarkets, but if you battle to find it, use vermicelli.