Thursday, Dec 20 2007

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Bebinca

By Alison Pinto

Ingredients

200 gms Maida (sieved)
10 Egg yolks
500 gms Sugar
1 Coconut juice (thick)
1/4 Nutmeg (powdered)
200 gms Ghee

Method:

1. Take the coconut milk, mix it with the maida, sugar and egg yolks. Stir thoroughly till sugar has dissolved, add nutmeg powder and keep aside.
2. Heat a little ghee in a pan and pour in one cup of batter. Bake till brown. And another spoonful of ghee and another cup of batter.
3. Bake, and repeat this till all the batter is used up in layers. Turn the bebinca upside down and cool before serving.

Note: Baking of bebinca is done over slow fire and with coals on top of the lid of the pan.

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