West Indian – (Guyanese Style) Sweet Vermicelli Cake

Shalom Brothers and Sisters!

Recipe 1) From Owner – Ahayah Yashiya

West Indian – (Guyanese Style) Sweet Vermicelli Cake

This is not a savory dish for those non Guyanese familiar with Vietnamese Vermicelli noodles or Pho. This is a sweet delicious noodle cake. I didn’t have any raisins or maraschino cherries (traditionally what is added to this dish) but I didn’t let that stop me. I had a can of cherry pie filling, so I topped my vermicelli cake with that and it was so, good.

What the packaging for the noodles looks like.

Now for the recipe…

First, combine 2 cans of evaporated milk and 1 can of condense milk into a large sauce pan.

Mix together until condense milk combines with evaporated milk. Add 1 tsp. ground cinnamon and 1 tsp. vanilla essence. Place on high heat and bring to a boil. If you are adding raisins, currants or maraschino cherries you would add them to the milk just after it starts boiling.

Melt 2 tbsp. of butter in another large saucepan.
Break the noodles into 3 inch pieces.
Add noodles to the melted butter.
Parch/toast noodles until brown (stirring as much as possible to ensure even parching/toasting).

Once the noodles parch, add to the pot with the milk mixture, or alternatively you can add the milk to the noodles.

Bring to a boil, then reduce to medium heat and cook until noodles are soft.

You may need to add up to 2 cups of water to the noodles to prevent sticking.

When noodles have cooked and the liquids have thickened, but not completely evaporated, pour into a greased baking dish and let cool.

As the noodles cool, they will form a thick cake. Once completely cool, cut into slices and enjoy. I topped mine with some cherries I had hoping to make cherry pie. It was delicious.

Vermicelli Cake (Serves 12)

Ingredients:

1 lb. Guyanese style vermicelli noodles
1 can condensed milk
2 cans evaporated milk
(2 cups water)
2 tbsp. butter
1 tsp. ground cinnamon
1 tsp. vanilla essence
1 can cherry pie filling (optional topping)

Directions:

Combine condense milk and evaporated milk in a large saucepan. Add ground cinnamon and essence. Stir until condense milk completely mixes with evaporated milk. Add to high heat and bring to a boil. Melt butter in another saucepan, on medium heat. Break noodles into 3 inch pieces. Add noodles to melted butter and parch/toast. Stir constantly to ensure noodles parch/toast evenly. Add parched/toasted noodles to pot with boiling milk. Reduce heat and let noodles simmer until fully cook. If necessary add up to 2 cups of water to prevent noodles from sticking to the bottom of the pot. Once noodles are completely soft and the milk mixture has thickened but not completely evaporated, add to a greased baking pan and let cool. When completely cooled, cut into squares. I topped mine with some cherry pie filling. It was so deliciously refreshing.

Shalom!