I ate Bebinca at a restaurant ages ago and I loved it. I am not mad about coconut- I like it in limited amounts.. but for reasons unknown bebinca, as coconuty as it is, make a speacial place for itself in my heart. So its not surprising then that I tried out the first bebinca recipe that I stumbled upon after embarking on my baking journey.
- 2 cups coconut milk
- 2 cups sugar
- 12 egg yolks
- 1 cup refined flour,sifted
- ¾ cup melted ghee
- ½ tsp salt
- Salt to taste
- In a bowl combine coconut milk and sugar stir till sugar dissolves.
- Add egg yolk one at a time beating continuously.
- Add flour,1 tbsp ghee,nutmeg powder and salt. Mix well till you get a smooth batter.
- Preheat oven at 180 deg.C
- Grease a 7” baking tin with 2tbsp ghee. Pour ½ C batter. Bake for 10 minutes.
- Spread 1 tbsp ghee on the baked layer. Pour another ½ C batter over the baked layer and bake for 15 mins.
- Continue greasing and pouring ½ C batter and baking till all the batter is used up.
- Spread 1 tbsp layer over the last layer.
- Remove from oven,cool and turn upside down.
- Cut into slices and serve.
Source: mE magazine bought along withthe morning DNA paper.
Mandira’s note: My experiment with bebinca was set to flop right from the beginning. I made a quarter of the original recipe and in my hurry( I made this after I returned home after work. Thats how desperate I was to give it a try) to measure ingredients(or shud I blame that on my mathematical inabilities?:) ) I measured the coconut milk wrong. I ended up using double the amount of coconut milk. But guess what? The wrong measurement gave me decently good results! I think had I used the exact proportions given I would have had a very thick batter that would have been difficult to pour.Though the recipe says “pour” I am not sure if the batter is supposed to be spooned in or literally poured in. My batter was obviously thin enough to pour. I skipped the ghee on the final layer. I decided skipping it wouldnt really matter. Plus the amount of calories this pudding has is not a joke. Reducing a few wouldnt hurt! I
I liked the end result of my disaster-turned-success pudding. But I liked the one at the restaurant better . I plan on trying this one again- with absolutely exact measurement to see if that turns out better . If you’ve ever made bebinca or have a tried & tested recipe for it, please let me know how I can improve the recipe I worked with( it obviously needs some correction/improvement. If incorrect measurements give you good results then something is wrong for sure!) Or better still, share your recipe with us!;)