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[ES] dessert

[ES] Bebinca

[ES] Layered Goan dessert with premium appeal that required a fuller layer-by-layer baking method.

Duración
2h
Porciones
10
Dificultad
Inicial
Categoría
[ES] dessert

Ingredientes (6)

  • [ES] thick coconut milk
  • [ES] all-purpose flour
  • [ES] sugar
  • [ES] egg yolks
  • [ES] nutmeg, grated
  • [ES] ghee, melted

Preparación (6)

1

[ES] Step 1

[ES] Whisk coconut milk, flour, sugar, egg yolks, and nutmeg into a smooth lump-free batter. Strain if needed.

[ES] Step 1Tazóncookrequired
2

[ES] Step 2

[ES] Heat the oven or upper grill to 180 C. Grease a 20 cm round tin with ghee.

[ES] Step 2['oven', '20 cm round tin']grill180°Crequired
3

[ES] Step 3

[ES] Pour a thin first layer of batter into the tin and bake or broil until just set and lightly caramelized on top.

[ES] Step 3Tazónbakerequired
4

[ES] Step 4

[ES] Brush the layer lightly with ghee. Pour the next thin layer of batter on top and return the tin to the oven.

[ES] Step 4['oven']cookrequired
5

[ES] Step 5

[ES] Repeat, one layer at a time, until all the batter is used. Rotate the tin if needed for even browning.

[ES] Step 5Tazóncookrequired
6

[ES] Step 6

[ES] Cool the bebinca completely in the tin before unmolding and slicing. Serve at room temperature.

[ES] Step 6Tazóntemperrequired