Bebinca
Bebinca the queen of Goan deserts.
Ingredients :
Grated coconuts : 4 cups
Water : around 5 cups
Sugar : 1/2 kg + 4 tblsp
All purpose flour (maida) : 250 gms
Egg yolks : 12
Ghee : as required
Nutmeg : 1 (powdered)
Salt : 1/2 tsp
Procedure:
Grind the coconut with water and extract the milk, keeping the first and second extract separate. (4 cups thick milk - first and second extract and 2 cups third extract)
Caramelize 4 tblsp sugar till golden (caramelizing is optional) then add the remaining sugar.
Heat the third extract of coconut and add it to the caramel and sugar. Bring it to a boil and dissolve it completely; and allow it to cool down.
Crack the eggs, separate the yolks and whisk them along with two cups thick coconut milk.
Add the flour and mix well, there should not be any lumps.
When the flour is well combined add the remaining thick coconut milk.
Mix the caramel (after cooling) and flour mixture; then add salt and nutmeg powder.
Take an 8 inch diameter baking tin, put a teaspoon of ghee and heat it. Pour one and a half ladle full of the prepared batter and cook it on a low flame for 1 - 2 minutes. (The layers should be around 2 mm in thickness, the amount of batter will vary depending on the size of the baking tin you use.)
Transfer the tin into the oven and cook it on convection mode for the first layer at 180 degree for 20 -25 minutes or until the layer is done (depending on your oven).
Brush some ghee on top, put another layer and bake on grill mode at 180 degrees. (The layers will release here and there from the edges and sometimes puff up once done) Continue the process till the tin is full. As the layers take height reduce the temperature to avoid burning.
Recipe by : Linda Fernandes, Ponda-Goa.
Comments
Post a Comment