1 pound shredded vegan fillo pastry dough
2 1/2 cups unsalted non-hydrobenated vegan margarine, melted
4 tablespoon finely ground rice (Rice Sooji works)
2 tablespoon sugar
1/2 cup vanilla rice milk
2 cups vanilla rice milk
1/2 cup coconut milk
1 1/4 cups sugar
1/2 cup water
1 tablespoon lemon juice
1 tablespoon rose water, or orange blossom water
Prepare the cream filling by mixing the ground rice, sugar and 1/2 cup rice milk to form a smooth paste. Bring the 2 cups rice milk to a boil, then add the rice paste to the boiling rice milk slowly with continuous stirring. Let simmer with continuous stirring until very thick. Ensure that it does not lump or stick to the bottom of the pan.
Allow the milk mixture to cool, then add the coconut milk. Mix well. Prepare the syrup by stirring the sugar, water and lemon juice over medium heat until thick to the point that it coats the metal spoon. Add rose water and cook with stirring for a few more minutes until well mixed. Remove from heat and cool slightly in the refrigerator.
To prepare the Konafa, pull out and separate half Konafa pastry strands. Pour half of the melted margarine over the konafa pastry. Work the pastry to ensure that each strand is coated with the margarine. Spread the pastry on the bottom of a 9x9x2 inches oven dish. Pour rice-cream filling on the pastry.
Cover the filling with the rest of the pastry strands using the same method described above. Bake in an oven at 350 for about 10-15 minutes, or until slightly golden in colour. Remove from the oven and immediately pour the cold syrup over the hot Konafa. Serve hot or cold.