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Last Updated Thursday December 08 2016 01:41 AM IST

Bebinca

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Preparation Time

4 hr

Cooking Time

2 hr

Serves

4

Calories

3585

Bebinca. Image courtesy: Facebook/Fabsbebinca Bebinca. Image courtesy: Facebook/Fabsbebinca

It is a sumptuous dessert layered with egg yolk and coconut milk. This rich Portuguese legacy is counted upon, be it weddings feasts or Christmas in Goa. In the olden days, bebinca was made in a 'dhond'—a huge earthenware pot—cooked slowly over wooden fire with coal on the lid of the vessel.

Bebinca served with ice cream that makes for a superb combo. Image courtesy: Wikipedia Bebinca served with ice cream that makes for a superb combo. Image courtesy: Wikipedia

Ingredients

3 coconut
10 egg yolks
400gm sugar
30gm sugar (caramelised)
150gm refined Flour
½ tsp nutmeg powder
Ghee/butter for layering
Salt to taste

Preparation

Grate the coconut and grind it with water. Extract the first and second coconut milk
Caramelize some of the sugar with water
Now beat the egg yolks with the remaining sugar till light and fluffy
Combine the coconut juice, egg mixture, flour, sugar, caramel, salt and nutmeg
Put 2 tablespoons of ghee in a flat bottom vessel and place it in an oven preheated at     180 degrees Celsius
Pour 1 ½ cups of the batter in the vessel and bake till golden brown with both the top and bottom heat for the first layer
Remove the pan from the oven, add a tablespoon of ghee on top of the preparation and then add another layer. Bake only with top heat
Continue layering and bake only on top heat for the rest of the layers
Layer till the mixture is finished and well browned
The bibinca is ready when you find that it does not stick to the sides of the baking      mould. When ready, let it cool naturally overnight. The next morning warm it up for 5 minutes (to see that the ghee/butter melts a little)
This can be preserved in a cool place for about a fortnight

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