Goan Bebinca Recipe, how to mak bebinca
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
- a pinch of salt
- 250 ml thick coconut milk (the first extract of coconut m
- 6 egg yolks (keep the whites for making cake or marz
- 175 gms refined flour
- 1/2 cup ghee at room temperature(clarified butter) + 1 tbs
- 200 gms sugar or as required (i prefer less sweet)
- 1 t/s nutmeg powder
- 1 t/s cardamom powder
- few flaked almonds (i haven't used)
- 1 tbsp vanilla essence (optional)
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Preheat oven to 180°C exactly fifteen mins before baking. Grease a round tin Or loaf pan with 2 tbsp ghee.Take a mixing vessel combine coconut milk and sugar. With the help of electric beater beat until sugar dissolves.Add one egg yolk at a time and beat until they all mix nicely.Now add flour, 1 tbsp ghee and salt. Beat all nicely.Pour ½ cup of batter and bake for 25 mins.Now spread some ghee over it with the help of brush. Sprinkle little cardamom powder and vanilla essence is using.Bake again for fifteen mins. Again spread ghee, cardamom powder and vanilla essence.Continue greasing and baking with ½ cup batter until all batter is finished. Bake each layer for fifteen minutes.For the last batter spread ghee, sprinkle, cardamom, nutmeg and vanilla essence if using. Add flaked almonds if using now. Bake the last layer for 20-22 mins.Allow to cool completely. Unmould the pan gently with a tap from behind. Slice bibinca and serve warm Or cold with a dollop of icecream.
