In Guyanese patois, Vermicelli cake, affectionately known as “vam-a-zelli,” is a delightful dessert or snack crafted from vermicelli noodles gently simmered in milk and infused with warm spices like cinnamon, nutmeg, cardamom, and clove. As the noodles cook and the mixture takes on a pudding-like consistency, it’s carefully poured into a dish to set, later sliced into bite-sized pieces. While it’s a cherished treat during holiday seasons, its deliciousness knows no bounds and can be enjoyed any time of the year.
Across the waters in Trinidad, a similar delight called “sawine” is prepared with a slight twist. Unlike vamazelli cake, sawine diverges in the final stages of cooking. Once the noodles are tender and the milk reaches a slightly thickened state, it’s promptly taken off the heat and served straight into bowls for immediate enjoyment. In contrast, vamazelli cake enthusiasts continue to simmer the mixture until it achieves a thick, pudding-like consistency, before pouring it into a dish to set.
Vermicelli Cake
Ingredients
- 200 g vermicelli noodles about 2 cups
- 20 maraschino cherries roughly chopped (more if desired)
- Desired amount of currants approximately ¼ cup
- 4 tbsp salted butter ½ stick
- ½ cup brown sugar
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- 1 tsp vanilla extract
- ½ tsp almond essence
- 1 12 oz can evaporated milk
- 3 ½ cups whole milk
- ½ cup water
- ¼ cup condensed milk if desired
Instructions
- Melt butter in a deep pot over low heat. Add vermicelli noodles and toast until some noodles turn brown, about 3-4 minutes. Be attentive as this process occurs quickly.
- Once some noodles are browned, add water, whole milk, extracts, and spices to the pot.
- Keeping the stove on low heat, let the noodles simmer in the milk until they begin to soften. Then, add the evaporated milk, cherries, and currants. Boil for about 15 minutes until the mixture thickens. If it hasn’t thickened yet, continue cooking until it resembles a thick pudding.
- When the mixture coats the back of a spoon thickly without dripping, add condensed milk (if using) and stir to mix. Remove from heat and pour into a dish.
- Allow the mixture to sit out for a couple of hours to firm up, or refrigerate to speed up the firming process. Once firm, cut into slices and enjoy!
