Two easy dessert recipes for Supangle and Sütlaç, these milk-based Turkish puddings are a must-try for every lover of Turkish cookery and cuisine. They are also the perfect comfort food that can be served warm or cold.
Supangle is a rich chocolate pudding that can be added onto a layer of cake and topped with chopped nuts, desiccated coconut, and chocolate curls. This dessert is popular in Turkey and some say that the origins of its recipe date back to the Ottoman Empire.
5 tbsp Plain flour (All-purpose)
5 tbsp Cocoa powder
1 Egg yolk
7 tbsp Granulated sugar
1 litre Whole milk
15g - 1 tbsp Unsalted butter
50g Milk/Dark chocolate (extra to decorate)
200ml Ice cold water
A handful of pistachios (crushed)
1. Start off by combining the flour, cocoa powder, egg yolk, and sugar with a little of the milk in a pan.
2. As everything becomes smooth, pour the rest of the milk and turn on the heat.
3. Keep mixing the supangle mixture and cook it for about 5 minutes on low.
4. Break or chop the chocolate and stir it in with the butter until it has melted.
5. Turn off the heat and let the mixture cool in the pan for 10-15 minutes.
6. Add the ice-cold water and whisk until the mixture has a silky smooth consistency.
7. Pour the supangle into serving bowls and decorate with crushed pistachios.
8. Using a knife or a vegetable peeler, scrape the back of a chocolate bar to create chocolate curls to add on top of the supangle.
9. Enjoy your supangle hot or cold.
Sütlaç is a classic Turkish rice pudding, recognisable by it's caramelised, dark brown skin on the top. If the skin on top of rice pudding isn't your thing, you can sprinkle cinnamon powder on it instead and serve hot or cold.
90g – ½ cup White rice
310ml – 1+1/4 cup Water
1 litre Whole milk (1 cup extra if needed)
200g – 1 cup Granulated sugar
1+1/2 tbsp Cornstarch (Cornflour)
1 tsp Vanilla extract (Vanilla beans or packet of vanilla)
1. Wash and pour the rice into a pan with the water and cook on medium heat for around 10 minutes or until the rice is soft.
2. Add half of the milk first and bring it to a boil. After 10 minutes pour in the rest of the milk and continue to cook it for 30-35 minutes, stirring it frequently to prevent it from sticking to the pan.
3. Now add the sugar to the sütlaç and stir until it has dissolved.
4. The sütlaç should have a runny consistency at this point as it thickens as it cools down. If it is not runny, add a little bit more milk to it.
5. In a small bowl, mix the cornstarch with a tablespoon of milk and slowly pour it into the sütlaç.
6. Add the vanilla and cook for about 5 minutes.
7. Evenly pour the sütlaç into oven-safe ramekins or serving bowls and place in a baking tray that is half-filled with water. The water will prevent the sütlaç from cooking with the tops caramelise under the grill.
8. Place under the grill or broiler and keep checking until the tops are cooked. A blow torch can also be used for this step.
9. There you have it! Enjoy your delicious sütlaç at any time of the day.