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Traditional boeber with apricots and crumble

Start your day with this classic boeber breakfast, complete with apricots and crumble for super sustaining meal to keep you fuller for longer.

SERVES 4 // COOKING TIME 1 hour 45 min

For the apricots
1 cup dried apricots
3 cups water
2 tbsp lemon juice
1 cup sugar
1 cinnamon stick
1 star anise pod
For the crumble
1 cup nutty wheat flour
1 cup oats
¼ cup desiccated coconut
¼ cup chopped almonds
2 tbsp pumpkin seeds
¼ cup brown sugar
½ cup melted butter
Pinch salt
For the boeber
¼ cup sago
2 tbsp butter
1 cup vermicelli, crushed
1 cinnamon stick
4 cardamom pods, crushed
2½ cups milk
1 tin condensed milk
1 tsp rose water
1 tsp vanilla essence

For the apricots
1. Mix the apricots, half the water and the lemon juice together. Cover and soak for 20–25 minutes, then drain.
2. Add the sugar and remaining water to a pot over medium-high heat and bring to the boil. Once dissolved, add the cinnamon stick and star anise. Boil without stirring for 10 mins.
3. Allow to cool slightly, then mix in the apricots.
For the crumble
1. Preheat oven to 200°C.
2. Mix all the ingredients  together and spread out evenly on a baking tray.
3. Bake for 15–20 minutes. Cool and break into pieces.
For the boeber
1. Soak the sago in 1 cup boiling water for about 15–20 minutes, then drain.
2. Melt the butter in a large pot over medium heat. Add the vermicelli and stir for 2–3 minutes, until browned. Add the cinnamon and cardamom, and fry for another minute.
3. Add the milk and sago, reduce the heat and simmer for 10–15 minutes, stirring occasionally to ensure that it doesn’t stick to the bottom, until the sago is transparent.
4. Stir in the condensed milk and cook for another 5 minutes. Add in the rose water and vanilla.
5. Spoon into bowls and top with apricots and crumble. Enjoy hot or cold.

Recipe & styling: Kate Turner
Photography: Samantha Pinto //

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