What You Need to Know
The mixture is heated to 240°F (115°C) to create a gel-like consistency, and then cooled to around 100°F (38°C) before being whipped to incorporate air and increase its volume. This process involves the gelatinization of starch and the incorporation of air to create a light and airy texture.
Steps
- 1.
Lokum (Turkey): Primary method for creating the iconic chewy texture
- 2.
Rahat al-halqum (Arab world): Adapted with mastic gum for firmer bite
- 3.
Greek loukoumi (Cyprus/Greece): Modified with honey and nuts
The Science
Primary Reaction
Gelatinization of starch