Ingredients with Measurements:
- 1 cup all-purpose flour
- 1 cup coconut milk
- 1 cup granulated sugar
- 1 cup clarified butter (ghee)
- 6 eggs
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1/2 cup water
- 1/2 cup brown sugar
Special equipment needed:
- 9-inch cake pan
- Mixing bowls
- Whisk
- Saucepan
- Oven
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a mixing bowl, whisk together the flour, coconut milk, sugar, clarified butter, eggs, vanilla extract, and salt until well combined.
3. Grease the cake pan with clarified butter and pour the batter into it.
4. Bake the cake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
5. While the cake is baking, make the caramel sauce. In a saucepan, heat the water and brown sugar over medium heat until the sugar dissolves and the mixture thickens.
6. Once the cake is done, remove it from the oven and let it cool for 10 minutes.
7. Pour the caramel sauce over the cake and let it soak in for 5 minutes.
8. Serve the caramel bebinca warm or at room temperature.
- Time:
Preparation time: 15 minutes
- Cooking time: 25 minutes
Temperature:
- Oven temperature: 350°F
Serving size:
- 8 servings
Nutritional information:
- Calories: 460
- Fat: 28g
- Carbohydrates: 48g
- Protein: 6g
Substitutions for ingredients:
- All-purpose flour can be substituted with rice flour for a gluten-free version.
- Coconut milk can be substituted with regular milk or almond milk.
- Clarified butter can be substituted with regular butter or vegetable oil.
- Brown sugar can be substituted with white sugar or honey.
Variations:
- Add chopped nuts or raisins to the batter for added texture.
- Substitute the caramel sauce with chocolate sauce or fruit compote.
Tips and tricks:
- Be sure to whisk the batter well to ensure a smooth texture.
- Use clarified butter for a richer flavor.
- Let the cake cool before pouring the caramel sauce to prevent it from becoming too soggy.
Storage instructions:
- Store the caramel bebinca in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the cake in the oven at 350°F for 5-10 minutes or until warm.
Presentation ideas:
- Serve the caramel bebinca on a plate with a drizzle of caramel sauce and a sprinkle of powdered sugar.
Garnishes:
- Garnish with chopped nuts, fresh fruit, or a dollop of whipped cream.
Pairings:
- Serve with a cup of hot tea or coffee.
Suggested side dishes:
- Fresh fruit salad or vanilla ice cream.
Troubleshooting advice:
- If the cake is too dry, add a tablespoon of milk to the batter.
- If the cake is too wet, reduce the amount of coconut milk in the batter.
Food safety advice:
- Be sure to use pasteurized eggs to prevent the risk of salmonella.
Food history:
- Bebinca is a traditional Goan dessert that is made with coconut milk and flour.
Flavor profiles:
- Sweet, rich, and creamy with a hint of caramel.
Serving suggestions:
- Serve as a dessert after a meal or as a sweet treat with tea or coffee.
Related Categories
Cooking Method: N/A
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Region: Goan
Taste: Sweet, Creamy, Caramelized, Nutty, Rich