Ingredients with Measurements:
- 1 cup all-purpose flour
- 1 cup coconut milk
- 1 cup pineapple puree
- 1 cup sugar
- 1 cup ghee (clarified butter)
- 6 eggs
- 1/2 tsp cardamom powder
- 1/2 tsp nutmeg powder
- Pinch of salt
Special equipment needed:
- Blender
- 8-inch round cake pan
- Mixing bowls
- Whisk
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C).
2. In a blender, combine coconut milk, pineapple puree, sugar, and eggs. Blend until smooth.
3. In a mixing bowl, sift all-purpose flour, cardamom powder, nutmeg powder, and salt.
4. Add the wet ingredients to the dry ingredients and whisk until smooth.
5. Add melted ghee and whisk until well combined.
6. Grease an 8-inch round cake pan with ghee.
7. Pour 1/2 cup of the batter into the pan and spread it evenly.
8. Cover the pan with aluminum foil and bake for 15 minutes.
9. Remove the pan from the oven and pour another 1/2 cup of batter on top of the first layer. Spread it evenly.
10. Cover the pan with aluminum foil and bake for another 15 minutes.
11. Repeat the process until all the batter is used up. You should have 6 layers of batter.
12. Remove the pan from the oven and let it cool for 10 minutes.
13. Run a knife around the edges of the pan to loosen the bebinca.
14. Invert the bebinca onto a plate and let it cool completely.
15. Cut the bebinca into slices and serve.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour
Temperature:
Preheat the oven to 350°F (180°C).
Serving size:
This recipe makes 8 servings.
Nutritional information:
Calories per serving: 500
Fat: 30g
Carbohydrates: 50g
Protein: 7g
Substitutions for ingredients:
- You can use canned pineapple instead of fresh pineapple.
- You can use butter instead of ghee.
Variations:
- You can add chopped nuts or raisins to the batter.
- You can add food coloring to the batter to create a colorful bebinca.
Tips and tricks:
- Be patient when making bebinca. It takes time to bake each layer.
- Use a blender to make the batter smooth.
- Use a non-stick pan to prevent the bebinca from sticking.
Storage instructions:
- Store the bebinca in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Microwave the bebinca for 30 seconds or until warm.
Presentation ideas:
- Serve the bebinca on a plate with a dollop of whipped cream.
Garnishes:
- Garnish the bebinca with chopped nuts or fresh fruit.
Pairings:
- Serve the bebinca with a cup of hot tea or coffee.
Suggested side dishes:
- Serve the bebinca with a side of fresh fruit.
Troubleshooting advice:
- If the bebinca is too dry, add more pineapple puree or coconut milk to the batter.
- If the bebinca is too wet, bake it for a few more minutes.
Food safety advice:
- Make sure to use fresh ingredients.
- Wash your hands before handling food.
Food history:
- Bebinca is a traditional dessert from Goa, India.
Flavor profiles:
- The bebinca has a sweet and creamy flavor with hints of pineapple, cardamom, and nutmeg.
Serving suggestions:
- Serve the bebinca as a dessert after a meal.
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Region: Goan