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[PT] dessert

[PT] Bebinca

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

Duração
2h
Porções
10
Dificuldade
Iniciante
Categoria
[PT] dessert

Ingredientes (6)

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

Modo de preparo (6)

1

[PT] Step 1

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

[PT] Step 1Tigelacookrequired
2

[PT] Step 2

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

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

[PT] Step 3

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

[PT] Step 3Tigelabakerequired
4

[PT] Step 4

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

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

[PT] Step 5

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

[PT] Step 5Tigelacookrequired
6

[PT] Step 6

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

[PT] Step 6Tigelatemperrequired