How to Make Krem Sokola

Welcome back. While we’re waiting for our Güveç to cook in the oven now it’s time to make a delicious dessert. We're going to make Krem Sokola. Krem Sokola is basically a chocolate pudding. It’s delicious and this is going to be great for the kids. So what we’re going to need is half a cup of water, three tablespoons of rice flour, three quarters of a cup of granulated sugar, a third of cup of cocoa, one tablespoon of cornstarch, coconut for garnish and four cups of whole milk.

So what we want to do first is blend our water along with our rice flower and our cornstarch. Now, cornstarch is going to make it really nice and thick. And actually if you’ve been watching the show, you will know that we've been doing a lot of milk base desserts.

In Turkish Cuisine we have basically two kinds of desserts, the milk based and the syrupy based. And this will be categorized as one of the milk based. But we kind of make chocolaty because we kind of want to make it our own and plus it’s really great I mean who doesn’t love chocolate pudding. So you kind of just want to mix this together maybe take a whisk and whisk it around and let that get really nice and hot and then we can add the rest of our ingredients so you could see it’s a very simple dessert.

The only thing about this dessert is then while you're cooking it you have to stay it by all the time. You can let the milk boiling up too much. You don’t want it to curdle so you just going to have to keep standing by it and keep stirring it.

All right so this is thickening up and it’s getting hot we just pour in our milk. You always want to use whole milk. Just pour that in very slowly. Whole milk is best when you're making these milk based desserts because it has the greatest flavor and the best texture. So now we can just add in our sugar three quarters of a cup and then the Coco. Coco you can find in at any grocery store. Anytime you making anything you’ve just add a little Coco and that will make it chocolate.

So we just want to whisk this a little bit because those cocoa are going to roll up into balls. So you want to whisk it to kind of blend in all the cocoa. And you still want to keep this on the high. Once you see it’s getting hot then you can lower and start stirring it. And you want to keep stirring it for about maybe six or seven minutes until you see that is giving that little belly dance that I'd always like to say.

So let's just wait for that just keep stirring it until all those balls are really nice and melted. So once you whisk the way all the balls now we could just start stirring it and you want to keep stirring this over a medium heat until you see that it’s really heated through nicely. And then in the meantime you can get your serving bowls ready, which I have right here. This is just about done. You could see the smoke coming up and you already smell like a delicious hot chocolate. This is going to be great and you don’t want to boil up too much you just kind of wanted to heat through and give it that a little belly dance.

So now I'm just going to turn it off and we’re going to slowly put it into my serving bowls. Now you don’t want to garnish this right away because the coconut will fall in. you're going to want this cool down through temperature and then you're going to cover them with some plastic wrap and put it in the fridge and they're going to get thick it, they're going to thicken up like a pudding.

Now Turkish cuisine is reach in its desserts. If you’ve been watching the show with me you will know that we've done like baklava, we've done the bird nest, the soup batch, the Keshki, the milk base and the syrupy ones we've done the Shekar Pare and the Revanni. So it’s always abundant and it’s delicious desert and in the Turkish home, you'll always finish your meal off with some dessert and even if you don’t have this milk base or the syrupy base ones that’s okay because you'll always have fresh fruit. You'll always have to clean your delicious meal down with some great dessert. So now I'm just going to wait for this to cool down before I wrap them and put them in the fridge. Now we’re going to get ready to serve our delicious Bulgur Pilavi.