Exotic-tasting salep is perfumed with rosewater and garnished with cinnamon and ground pistachios.
Note: Glutinous rice flour is used in many southeast Asian recipes and can be found at any well-stocked Asian supermarket.
About the author: Lauren Rothman once interned at Serious Eats and recently graduated from journalism school. Try the original recipes on her blog, For the Love of Food, and check out her (many) food photos on Instagram.
- Yield:Serves 2
- Active time: 5 minutes
- Total time:5 minutes
- 2 tablespoons glutinous rice flour (see note above)
- 2 cups whole milk
- 4 teaspoons sugar
- 1/4 teaspoon rosewater
- Ground cinnamon, for garnish
- 2 teaspoons finely chopped pistachios, for garnish
In a small saucepan, combine rice flour and milk, whisking well. Set saucepan over medium heat and bring to a simmer, whisking constantly. When mixture has thickened, about 2 minutes longer, add sugar and rosewater and stir. Divide salep between two mugs and garnish with cinnamon and chopped pistachios.