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Cape Malay Boeber is a creamy and delicious milky dessert type beverage thickened with sago and vermicelli.
Our Cape Malay recipe for Boeber is flavored with browned butter, cinnamon and cardamom; sweetened with condensed milk and finished with rose water and flaked almonds.
Unlike Cape Malay sago pudding recipes, Boeber does not contain eggs and is not baked in the oven. It is nothing like a South African Melkkos recipe and is not cooked in the style of bechamel sauce. It can be very liquid when hot but does thicken significantly from the vermicelli and sago when it cools.
In our home there were two things we always had to have for breaking the fast at the time of iftar; soup and / or Boeber. As a child I must admit I was not very fond of the meat and vegetable soup that my father loved, so my mother always made Boeber for iftar too.
I can say without a shadow of a doubt that my mother’s boeber recipe is the best I have ever eaten. The difference between her Cape Malay boeber recipe and others I have tasted is the browned butter that gives it a rich and nutty flavor, and the condensed milk that adds a creamy sweetness.
Although my mother had standard quantities of milk to vermicelli and sago, I had not seen her make it in many years and have developed my own recipe based on her list of ingredients. From my earliest memory my mother made her easy boeber recipe with condensed milk instead of sugar. The condensed milk gives a subtle sweetness and makes it more creamy than if you only added granulated sugar.
The smell when the Boeber is cooking will perfume the home with the most delightful fragrance. As I came into the kitchen and smelled it cooking my first thought was, ‘it smells like my mother’s kitchen’. May Allah have mercy on her soul and those who have left this life, and grant them the highest paradise.
Origins of Cape Malay Boeber
I had never heard of anything named similarly but our ancestry always made me wonder if there was something out there I was yet to discover. You can read more about my Cape Malay DNA Ethnicity estimate to see just how much of a mongrel I am 🙂
One night I was re-watching an episode of John Tirode’s Malaysian Adventure, and heard his Malaysian guide for the day mention a dish they always had at iftar called Bubur Lemak. It turned out to be a porridge of rice, meat and spices eaten at iftar. Further research brought me to a dessert dish called Bubur Cha Cha in which the Malays use coconut milk and sago!
It is customary during Ramadan that the 15th iftar is commemorated with the making of boeber by all the Cape Malay households and it became known over the generations as ‘Boeber Night’.
I must admit that as a child I found it weird, because we had boeber served on most nights at iftar. However, on Boeber night my mother would send a jug of boeber to our neighbours in addition to the normal sweet or savoury snack plate. The boeber can be eaten cold as a dessert, or hot as a beverage.
In Dubai I was introduced to an Indian vermicelli and milk dessert referred to as Seviyan Kheer (vermicelli kheer) and the similar Semiya Payasam from South India. Both looked like Cape Malay Boeber but tasted nothing like it and I found them too sweet and not very flavorful.
How to make Boeber with condensed milk
- Soak the sago in cold water for at least 30 minutes before it must be added to the boeber. Pour off the excess water before adding it to the boeber.
- Add the cinnamon sticks and cardamom pods to the butter as the frying will release the essential oils and aromas.
- Allow the butter to brown while stirring the vermicelli, but take care that it does not burn.
- After adding the milk, the pot requires slow simmering and occasional stirring to ensure that the milk doesn’t catch and burn on the bottom. I use a flat edged wooden spoon to stir and prevent the bottom catching.
- As it simmers and thickens a skin will form on the top… do not strain or remove it. Stir it into the bubbling liquid and it will make it creamier and more luscious.
- When reheating, don’t add milk immediately because it will become looser as it heats up. If it still looks too thick then add milk and allow to come to the boil before serving.
What to eat with Boeber
- Delectable Mince Samoosa recipe (keema samosa)
- Scrumptious Chicken Samoosa recipe
- Daltjies spinach and corn fritters
- Sweet corn and polenta fritters
- Cape Malay Pancakes with coconut filling
- Cape Malay Mashed Pumpkin fritters recipe (Pampoen koekies)
- Cardamom bollas with saffron syrup
For more easy Ramadan recipes click on the links below
- Cape Malay Rose Falooda milkshake with china grass
- Dairy Free Creamy Chicken soup
- Cape Malay Split Pea soup recipe
- Gluten Free Cream Mushroom soup
- Incredibly Easy Vegan Red Lentil soup
- Luscious Creamy Chicken Corn soup recipe
- Mouthwatering Velvety Prawn Coconut Curry Soup
Boeber
Ingredients
- 50 grams butter
- 80 grams fine vermicelli approximately 500 ml or 2 cups
- 80 ml sago pearls approximately 1/3 cup
- 5 pieces cinnamon approximately half of a small quill
- 5 green cardamom pods bash open
- 2 litres milk
- 395 grams condensed milk approximately 1 can
- 125 ml water
- 1 teaspoon rose water
- 125 ml almond flakes toasted
Instructions
- Rinse the sago, cover with water and allow to soak for 20 minutes.
- On a low heat, melt the butter in a pot and add the vermicelli.
- Add the cinnamon and cardamom pods and ensure that it fries a little in the butter as this releases the essential oils.
- Allow the butter to brown while stirring the vermicelli, but do not allow it to burn. This should not be longer than 5 minutes.
- When you can smell the brown butter and the vermicelli is golden, add the milk.
- Increase the heat to medium and allow the milk to come to a slow simmer.
- Stir regularly to ensure that the milk does not burn on the bottom of the pot.
- After simmering for 20 minutes add the sago.
- Allow the boeber to simmer on low heat until the sago pearls are completely clear and cooked. This may take 15-20 minutes.
- Add the condensed milk and fill the empty can halfway with hot water and add to the boeber.
- Stir thoroughly and simmer for five minutes more for the flavors to combine.
- Add 1 teaspoon rose water and stir to combine.
- Serve topped with toasted flaked almonds.
Notes
Nutrition
Disclaimer: Nutritional information for the recipe is an approximation and varies according to the ingredients and products used.
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This recipe was first published on 22/06/2015 has since been updated.
64 Comments
Danielle Rice
June 26, 2019 at 8:23 pmI have never heard of this dessert. I will have to try to make this myself. The recipe looks pretty easy to follow.
Msddah
May 22, 2019 at 11:34 pmO wow this looks amazing. I cannot wait to try it!
Genny Gall
May 22, 2019 at 4:44 amWhat a marvelous tips that I will follow one by one, so delicious
Kalyan Panja
May 21, 2019 at 7:13 pmThis dessert recipe looks easy to prepare. I would love to prepare and taste it.
Mudpie Fridays
May 21, 2019 at 4:32 pmThat looks amazing! I will have to try this with my family and I can’t wait for it. I bet it’s going to be delicious
alexandra cool
May 21, 2019 at 3:40 pmwow i will make sure to try this at home it looks really delicious and easy to make
Bree
May 21, 2019 at 2:25 amOh wow this looks so tasty! I am always looking for something new to make for the family, and plan to try this recipe this weekend!
maysz
May 20, 2019 at 2:49 pmWow this recipe looks so delicious and easy to make can’t wait to try to make this recipe so yummy!
Arun
May 20, 2019 at 10:40 amWow, love the recipe. We make it either by sago or vermicelli. Never tried the combo before. I love it chilled. Thank you making it today.
Erik the HungryTraveller
May 20, 2019 at 7:32 amThis the first time I heard of this meal. And I am very curious to try it. Although im not sure if I can make one coz im bad at cooking.
Lydia Smith
May 20, 2019 at 6:50 amAm a fan of good food and this looks delicious and healthy.
Michael
May 20, 2019 at 5:59 amOhhhhh so it goes with milk, I will definitely dig this one. Might try to make one soon to test taste
Norma
May 20, 2019 at 3:57 amThis looks delicious and full of flavor! Awesome pictures and recipe.
Norma
May 20, 2019 at 3:55 amThat looks delicious! Awesome recipe. Lovely pictures!
Jules
May 20, 2019 at 2:55 amI wonder if this is something I can buy at a restaurant.. I hate that it looks so good but I can’t taste it. And I know I couldn’t be bothered to make anything.
Razena Schroeder
May 20, 2019 at 3:08 amHaha what doesn’t kill us makes us stronger. If you don’t like cooking then you are missing out on a treat.
Asa Martin
June 11, 2021 at 2:57 pmResend your last mail I can’t find it waiting please pretty please
Asa Martin Australia
Razena Schroeder
June 11, 2021 at 3:34 pmHaha resent 😂
The Virginia Nymph
May 20, 2019 at 12:00 amI’ve never heard of Boeber before but it sounds delicious ! It’s making me wonder if any restaurants near me have something like this on the menu. YUM!
Razena Schroeder
May 20, 2019 at 3:05 amI doubt they will. It’s a very local dish and seldom served in restaurants even in Cape Town. It’s easy enough to make. I have eaten something similar but not tasty in Indian restaurants, but depending on the regional cuisine they may have different names for it.👍
Kathy Kenny Ngo
May 19, 2019 at 7:17 pmI’ve actually tried this out. It’s really sweet, thick, and creamy. I loved this.
Bindu Thomas
May 19, 2019 at 11:11 amThat looks absolutely yummy. I cant wait to try it. My kids are going to love this.
Razena Schroeder
May 19, 2019 at 1:10 pmWe usually eat it warm but a few of my colleagues have said that they love to eat it cold like a dessert.
Krysten Quiles
May 18, 2019 at 10:04 pmOh my goodness that looks absolutely delish. I would love the opportunity to try this sometime. Thanks!
Michaela @ Wild & Precious
June 1, 2017 at 11:02 pmThis looks and sounds absolutely delicious! Thank you for sharing– and thank you for providing such rich context for the recipe, as well!
Razena Schroeder
June 5, 2017 at 8:29 pmThank you, you are most welcome Michaela 🙂
Larissa
June 1, 2017 at 1:45 amI can honestly say I have never had anything like this. I would definitely be interested in giving this a try; although I may have to go to a restaurant to get the authentic taste!
Razena Schroeder
June 5, 2017 at 8:28 pmYou are unlikely to find this served in any restaurant, at least none that I know of 🙂
Kerry May
June 1, 2017 at 12:16 amNever heard of it before, but it is something I would try. Thank you for posting the back story to it too.
Razena Schroeder
June 1, 2017 at 12:19 amI think it is always useful to give context to recipes, especially ones that are not well known outside of a small geographic area.
Dorothy at Shockingly Delicious
June 14, 2016 at 1:25 amI’ve never had anything like this but it sounds completely wonderful!
Razena Schroeder
June 14, 2016 at 10:35 amIt is very simple to make but very satisfying and delicious 🙂
Bintu | Recipes from a Pantry
June 14, 2016 at 1:14 amThis is absolutely stunning! We will be trying it once the weather turns colder!
Razena Schroeder
June 14, 2016 at 10:35 amI love it hot, but my friends say that they loved it just as well cold. One says her husband finished it and ate it like a cold pudding 🙂
Sarah
June 14, 2016 at 1:01 amBrowned butter and cinnamon are such delicious flavors together…I bet this drink is absolutely wonderful!!
Razena Schroeder
June 14, 2016 at 10:34 amIt is probably my favorite and the smell that perfumes the house while it is cooking is amazing 🙂
Kristen
June 13, 2016 at 11:13 pmI love desserts with cinnamon! I would love to try this!
Razena Schroeder
June 13, 2016 at 11:54 pmI hope you do and let me know what you think 🙂
Richa
December 8, 2015 at 7:25 pmThis looks and sounds very similar to the sevai kheer we make in India. It’s one of my favorite desserts, and your recipe really makes me want to get up and make it right now!
Razena Schroeder
December 8, 2015 at 10:54 pmIf it’s cold where you are, then this is the perfect thing to have 🙂
Framed Recipes
December 7, 2015 at 10:21 pmThis is so much like the vermicelli sago kheer we make. Never tried it with cinnamon, but your recipe is forcing me to try it with cinnamon. I am surely going to try adding some cinnamon next time I make it. – Sreelatha
Razena Schroeder
December 8, 2015 at 1:29 pmI hope you like it and let me know what you think of the flavor with cinnamon.
Rafeeda @ The Big Sweet Tooth
December 6, 2015 at 8:56 amThis looks just like our vermicelli sago kheer… but we roast in ghee, you have roasted it in brown butter, and the addition of cinnamon is totally new… got to try this…
Razena Schroeder
December 6, 2015 at 12:08 pmThe brown butter gives it a completely different flavor to ghee and the cinnamon and cardamom add a very warming spicy note.
Jenn
December 5, 2015 at 6:19 pmThis sounds delicious. Admittedly, this is the first I’ve heard of Boeber but the ingredients like brown butter and condensed milk always bring me thoughts of comfort.
Razena Schroeder
December 5, 2015 at 6:25 pmThe brown butter and condensed milk gives it such a delicious flavor. I hope you try it some time 🙂
Claudia | Gourmet Project
December 4, 2015 at 2:21 pmperfect for cozy winter nights on the couch, watching christmas movies!
Razena Schroeder
December 4, 2015 at 5:08 pmIndeed 🙂
MyWifeMakes
June 29, 2015 at 1:31 amMy taste buds are indeed tantalized!
And can I call this amazing recipe Justin Boeber?! 😀
Amazing stuff! Thank you for sharing. 🙂 FIVE STAR!
Razena
June 29, 2015 at 4:49 amLol @ Justin Boeber. I hope you will try it sometime 🙂
Rebecca Winkler
June 27, 2015 at 2:27 amThis has so many flavors I love–cardamom, butter, almonds…the list goes on. Sounds so good!
Razena
June 27, 2015 at 12:26 pmYou should try it 🙂
Byron Thomas
June 26, 2015 at 9:10 pmThis is a brand new thing for me… I’ve never seen anything like it. I imagine having a cup of this before bedtime. Is that wrong? 😉
Razena
June 26, 2015 at 9:14 pmHaha I had it before bedtime last night. Save the recipe and make it in Winter for a nice warming bedtime drink 🙂 Although one of my colleagues says her husband ate it cold the other day, like rice pudding.
Tina Sawyer Roberge
June 26, 2015 at 7:42 pmNever heard of this, but I have to say, it looks delicious!
Razena
June 26, 2015 at 7:46 pmHaha… you are not the first person to say that.
I guess it is a Cape Town original 🙂
RunninSriLankan
June 26, 2015 at 6:55 pmCondensed milk, cardamom, cinnamon and sago – yes, I am sold! This sounds wonderful! We have something similar in Sri Lanka – almost the identical ingredient list – but it’s more like a pudding
Razena
June 26, 2015 at 7:07 pmI suspect that boeber may be more liquid than a dessert as we tend to eat it like soup or drink it from a cup. Try it, you may like it 🙂
Angela Field (PatisserieMakesPerfect)
June 26, 2015 at 12:52 pmI’ve never seen anything like this in my life, but it looks so delicious. I love the cup you’ve served it in and your pictures are great.
Razena
June 26, 2015 at 1:20 pmIt is delicious cold as a dessert or hot as a beverage. I love having this during Ramadhan with something savory. My photography skills are a work in progress, you are too kind…
PS: I found the cups at Crate & Barrel the other day, and apparently they are made from the same type of material used for lab beakers.
Angela Field (PatisserieMakesPerfect)
June 26, 2015 at 4:17 pmAh so they’re like pyrex? I have a colleague taking part in Ramadhan. I feel very guilty eating my lunch in front of him. Chilled sounds amazing.
I’m trying to improve my photography too, so I know the feeling.
Razena
June 26, 2015 at 6:22 pmThe glass is much thinner than pyrex and apparently can withstand very high temperatures.
Don’t feel guilty about eating in front of your colleague. Our fasting should not impact the people around us except that it makes us better people and more compassionate and empathetic towards them.
Fareeha Ahmed
June 26, 2015 at 11:54 amWe call this as sheer khurma but without the sago pearls.. I love them, would be great to add in the vermicelli and try.. gonna try it soon
Razena
June 26, 2015 at 12:27 pmI have eaten something similar at Peppermill Indian restaurant but the taste was completely different. It had vermicelli but no flavor.