Cuisine: Goa state of Bharat
Ingredients:
Whole wheat flour – 2 cups
Jaggery – 2 cups
Coconut milk – ¾ cup
Eggs – 4
Cardamom powder – a pinch
Coconut oil – ¼ cup
Method:
In a large bowl, mix together jaggery and coconut milk. In another bowl, beat the eggs and add them to the jaggery and coconut milk. Add wheat flour and cardamom powder and beat everything well without lumps. Grease the cake pan with a little oil and pour a 1/2-inch thick layer of the batter into it. Bake until the layer has turned golden brown. Then apply a little oil on the layer and pour another 1/2 inch layer of batter and bake. Make sure every layer is of the same thickness. After that layer is turned to golden brown, apply a little oil and pour another layer of the batter, and bake. Repeat this process until all the batter is finished. After the last layer is baked, apply some oil on top. Remove the Bebinca from the cake pan and let it cool on a wire rack. Once cooled, cut into pieces and serve.
Notes:
The whole wheat flour should be sieved before using for baking. Over a broad plate or a bowl, add flour into a thin cotton cloth or Fine-mesh sieve (A sieve is a circular gadget with a finely-woven mesh net used for sieving flour or rava ) and tap the side with one hand. After sieving the flour, the particles left on top of the cloth or sieve should not be used for baking.
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