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