Bebinca or Bibic | Coconut & Nutmeg Layered Dessert Cake | Kravings
26.9 هزار بار بازدید -
5 سال پیش
-
Please note the flour 150
Please note the flour 150 gms is 1 1/4 cup not 1/2 cup
So many different names for one delicious dessert! Bebinca is Goa’s pride. According to Fatima da Silva Gracia who authored Cozinha de Goa suggests that Bebinca might have been invented by Bibiona, a nun at the Convento da Santa Monica in Old Goa. Her first version was crafted with seven layers to represent the seven hills of Lisbon and Old Goa. My grandmother’s sister Aunty Annie, would make this in their tiny kitchen in Mumbai. I’m not totally sure how she prepared it as they didn’t have an oven. In the old kitchens of Goa, Bebinca is made using a clay pot and hot coal.
In the modern kitchen like mine, Bebinca is made in the oven and alternating with the convection and broiler setting. You want the tops of the layers to just get enough colour to distinguish between where one layer starts and ends. The custard itself is super simple – eggs, sugar, coconut milk and flour and the layers are brushed with ghee. The trick is patience, cooking each layer one by one and broiling in between till you get a stack of pure heaven.
Here are the ingredients and steps to make this recipe!
Bebinca
9 Egg Yolks
400 gms Sugar 2 cups
1/4 tsp Salt
600 ml Coconut milk 2 2/3 cups
1/4 tsp fresh grated Nutmeg
150 gms presifted Flour (1 -1/4 cup)
Food colouring
1 cup Ghee
Prepare the batter by whisking the Egg yolks together with the sugar
Add the salt and pour in the Coconut Milk
Add the Nutmeg and add the flour in additions
The batter should yield 6 cups – separate this in half
This is optional but I like to add a tiny bit of food coloring to half the batter
Melt the Ghee and grease a baking tin – I like to use a square or rectangle but you can also use a round pan
For the size of my tin, I add ¾ cup of the first batter and level it before baking in a 350 degree oven for about 15 mins
Before taking it out change it to broil but do keep an eye on it
Brush with Ghee again and add ¾ of a cup of the other darker colored batter
Repeat this process layer by layer
If the layers bubble up, make sure they flatten when they are out of the oven before adding another layer to maintain straight lines
Once all the layers are cooked and the Bebinca is cool free it from the cake pan and cut into slices and enjoy!
Bookmark the recipe on my blog - https://kravingsfoodadventures.com/be...
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Facebook: kravingsfoodadventures
Twitter: karenahmed
Instagram: karenahmed
http://www.Kravingsfoodadventures.com
Pinterest: karenahmed
Snapchat: KravingsFA
I’m a passionate home cook who loves a food adventure. From traditional tried and true recipes to brand new ones, I’ll make it easy for you to follow and replicate in your own kitchen.
I've appeared on Come Dine With Me Canada, Recipe to Riches and Jamie Oliver's Pressure Cooker. Let’s connect, follow me on my social channels
Equipment: I use a Canon 80 D & 70 D
https://amzn.to/2ODBuCo
Check out all the tools I use here
https://www.amazon.ca/shop/kravings
I have new videos every week - Please SUBSCRIBE so you don't miss any of the action!
Download my Roku app - https://www.roku.com/channels#!detail...
This video is part of a playlist: Shrimp & Okra Curry | Homestyle Coast...
Music courtesy of Jingle Punks
So many different names for one delicious dessert! Bebinca is Goa’s pride. According to Fatima da Silva Gracia who authored Cozinha de Goa suggests that Bebinca might have been invented by Bibiona, a nun at the Convento da Santa Monica in Old Goa. Her first version was crafted with seven layers to represent the seven hills of Lisbon and Old Goa. My grandmother’s sister Aunty Annie, would make this in their tiny kitchen in Mumbai. I’m not totally sure how she prepared it as they didn’t have an oven. In the old kitchens of Goa, Bebinca is made using a clay pot and hot coal.
In the modern kitchen like mine, Bebinca is made in the oven and alternating with the convection and broiler setting. You want the tops of the layers to just get enough colour to distinguish between where one layer starts and ends. The custard itself is super simple – eggs, sugar, coconut milk and flour and the layers are brushed with ghee. The trick is patience, cooking each layer one by one and broiling in between till you get a stack of pure heaven.
Here are the ingredients and steps to make this recipe!
Bebinca
9 Egg Yolks
400 gms Sugar 2 cups
1/4 tsp Salt
600 ml Coconut milk 2 2/3 cups
1/4 tsp fresh grated Nutmeg
150 gms presifted Flour (1 -1/4 cup)
Food colouring
1 cup Ghee
Prepare the batter by whisking the Egg yolks together with the sugar
Add the salt and pour in the Coconut Milk
Add the Nutmeg and add the flour in additions
The batter should yield 6 cups – separate this in half
This is optional but I like to add a tiny bit of food coloring to half the batter
Melt the Ghee and grease a baking tin – I like to use a square or rectangle but you can also use a round pan
For the size of my tin, I add ¾ cup of the first batter and level it before baking in a 350 degree oven for about 15 mins
Before taking it out change it to broil but do keep an eye on it
Brush with Ghee again and add ¾ of a cup of the other darker colored batter
Repeat this process layer by layer
If the layers bubble up, make sure they flatten when they are out of the oven before adding another layer to maintain straight lines
Once all the layers are cooked and the Bebinca is cool free it from the cake pan and cut into slices and enjoy!
Bookmark the recipe on my blog - https://kravingsfoodadventures.com/be...
LET'S GET SOCIAL
Facebook: kravingsfoodadventures
Twitter: karenahmed
Instagram: karenahmed
http://www.Kravingsfoodadventures.com
Pinterest: karenahmed
Snapchat: KravingsFA
I’m a passionate home cook who loves a food adventure. From traditional tried and true recipes to brand new ones, I’ll make it easy for you to follow and replicate in your own kitchen.
I've appeared on Come Dine With Me Canada, Recipe to Riches and Jamie Oliver's Pressure Cooker. Let’s connect, follow me on my social channels
Equipment: I use a Canon 80 D & 70 D
https://amzn.to/2ODBuCo
Check out all the tools I use here
https://www.amazon.ca/shop/kravings
I have new videos every week - Please SUBSCRIBE so you don't miss any of the action!
Download my Roku app - https://www.roku.com/channels#!detail...
This video is part of a playlist: Shrimp & Okra Curry | Homestyle Coast...
Music courtesy of Jingle Punks
5 سال پیش
در تاریخ 1398/08/29 منتشر شده
است.
26,957
بـار بازدید شده