Mr.VAMSHI (BCTCA 5TH sem) is a dedicated and diligent, young aspirant who is exceptionally good at his culinary arts. IIHMCA has selected him as the Chef of the Day.

Ingredients :

  • 200 gm Refined flour
  • 10 nos Egg yolks
  • 500 gm Sugar
  • 200 ml Coconut milk
  • 5 gm Nutmeg powder
  • 200 gm Butter

 

Method

  1. Beat the egg yolks with sugar and mix well.
  2. Add the coconut milk, and nutmeg to the egg yolks mixture and mix well.
  3. Sieve the refined flour into the egg yolks and coconut milk mixture to make a thick batter.
  4. Grease an oven proof dish with a spoonful of melted butter, pour 75 ml of batter into the dish and spread evenly.
  5. Bake till golden brown.
  6. Spread another spoonful of butter over the baked pancake and pour another 75 ml of batter over it and spread evenly.
  7. Bake and repeat this until all the batter is used up and we get around 6-8 layers of Bebinca.
  8. Turn out the bebinca onto a wire rack.
  9. Cool and cut into slices before serving with custard sauce or vanilla ice-cream.