Lemon Bebinca
Just thought of giving the traditional bebinca a different flavour
Ingredients :
Grated coconuts : 2 cups
Water : around 2 & 1/2 cups
Sugar : 250 gms
All purpose flour (maida) : 125 gms (1 cup)
Egg yolks : 6
Ghee : as required
Lemon zest : of 3 lemons
Lemon grass : 15 - 16 blades
Mint leaves : 1 cup
Ginger : 1 Inch piece (optional)
Salt : 1/4 tsp
Procedure:
Grind the coconut, ginger, mint and lemon grass (be careful while handling lemon grass) using some water (2 cups thick milk - first and second extract and 1 cup third extract)
Mix sugar and flour and add to the third extract. Crack the eggs, separate the yolks and whisk it all together making a creamy batter.
Finally add the thick coconut milk (first and second extract), grated lemon zest and salt to taste. At this point it should be a runny batter.
Take a 6 inch diameter baking tin, put a teaspoon of ghee and heat it. Pour one 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 used.)
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.
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