Saturday, February 23, 2013


I have just realized that this is the second time in a row that I'm posting a dessert which is best for a warm summer afternoon. I guess that means it's time for a tropical vacation! 
Koh is made often at my home, because it is quick and easy, it requires only milk and eggs, and is very refreshing. There is also something very soothing and comforting about this dessert. It contains cream of wheat, which for me always brings back childhood memories.


  • 6 eggs
  • 6 Tbsp cream of wheat 
  • 2 Tbsp all-purpose flour
  • 1 liter of milk 
  • 6 Tbsp of sugar
  • 1 vanilla pod


Separately beat the egg whites. Add sugar at the end when white peaks start to form but are not stiff yet, then beat a bit more and add egg yolks. Keep beating and slowly start adding cream of wheat, spoon-by-spoon, and the flour.
Grease the baking pan with butter and preheat the oven to 390F (200C). 

Bake for 15-20 min, until the surface is golden.
While koh is baking, heat the milk with the vanilla pod, just before it starts to boil. You can add sugar to the milk if you have a sweet tooth.
When koh is ready, pour the hot milk slowly over it. Voila! 

Refrigerate for few hours before serving. 

Bon appetit,


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