Indian food; do you know how to make BEBINCA CAKE?

Question

I had in India and I loved it!

please give me the recipe if you know!

Answer 1

Here are some recipes..

Bebinca Cake

1 ½ cups  plus 1 TBSP and 1 ½ tsp. maida (white flour)

10 egg yolks

2 1/2 cups sugar

1 cup coconut juice (thick)

1/4 teaspoon nutmeg, powdered

1 cup minus 1 TBSP and minus 1 tsp. ghee or vegetable oil

Take the coconut milk, mix it with the maida, sugar and egg yolks.

Stir thoroughly untill sugar has dissolved, add nutmeg powder and keep aside.

Heat a little ghee in a pan and pour in one cup of batter. Bake till brown. Add another spoonful of ghee and another cup of batter.

Bake and repeat this until all the batter is used up.

Turn the bebinca upside down and cool before serving.

Note: Baking of bebinca is traditionally baked over a slow fire.

http://www.justcakerecipes.com/cak-01954...

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Bebinca (layered Goan pudding) (or Indian)

A traditional rich Goan dessert, Bebinca is a must have at any celebration be it a birth, wedding, Christmas or Easter! Making Bebinca requires patience - a layer can only be added when the one below it is cooked - but the end result is well worth the effort. Traditional Bebinca has 16 layers, but you can make as many as you like.

INGREDIENTS:

2 ½ cups (250 gms)all-purpose flour

3 cups minus 1 TBSP and 1 tsp (700 ml) coconut milk

2 cups sugar

2 dozen egg yolks

1 1/2 cups ghee (clarified butter)

Almond slivers to garnish

PREPARATION:

Mix the coconut milk and sugar together and stir till the sugar is completely dissolved.

In another bowl, whisk the egg yolks till creamy.

Add the coconut milk and mix well.

Add all the flour to this, a little at a time, making sure that no lumps are left.

Pre-heat your grill.

(Bake under broiler ? about 450 F for 10 mins in round cake pans…or per layer in the 6” deep pans).

Put a tablespoonful of ghee in a baking pan (any shape) at least 6" deep.

Put this pan under the grill till the ghee melts.

Take it out from under the grill and pour some of the prepared batter into it to form a 1/4" thick layer. Put back under the grill and cook till the top is golden. Monitor frequently.

Remove from under the grill and immediately add another tablespoonful of ghee on the previous layer. It will melt.

Now pour another layer of batter of the same thickness as the previous one. Cook under the grill till golden.

Keep repeating the layering process till all the batter is used up.

The last layer must be ghee.

When it is done, turn the Bebinca over on a flat dish and garnish with almond slivers.

Cut into slices and serve warm or cool.

http://indianfood.about.com/od/sweetsand...

http://www.youtube.com/watch?v=c-ZyToLUG...

How To Prepare Ghee



Ghee is a healthy alternative to butter and oils. It is available at natural foods and Indian product stores or you can prepare the ghee yourself:



Makes 1 ½ cups

45 min, 5 min prep

1 lb unsalted butter

cheesecloth

Heat unsalted butter in a stainless steel, thick-bottomed sauce pan, over a low-medium flame.

Allow the oil (ghee) to separate from the milk solids.

Periodically remove the foam that accumulates at the top.

When the oil is clear in color, the ghee is done.

Remove from the stove and allow to cool for a while, than carefully pour off the ghee into a wide-mouthed jar through several layers of cheese cloth secured to the opening of the jar or through a fine mesh strainer.

Cover the jar and store at room temperature.

http://www.recipezaar.com/55434

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BIBINCA RECIPE

Ingredients:

1/2 tsp nutmeg grated

2 tsp cardamom powder

1 cup ghee

20 egg yolks

3 cup coconut milk

2 TBSP plus 2 tsp (10 gms) all–purpose flour

5 ¼ cups (1 kg) castor sugar

How to make bibinca :

Preheat up the oven.

Note-(Bake under broiler ? about 450 F for 10 mins in round cake pans…or per layer in the 6” deep pans).

Mix in the castor sugar to the coconut milk and stir till dissolved.

Cream egg yolks till creamy and mix in to the coconut milk and mix thoroughly.

Mix in the flour to this mixture, stirring constantly so that no lumps remain.

Mix in the grated nutmeg and cardamom powder and mix.

Take a deep pot about 6`` in diameter and heat up a TBSP of ghee in it.

When it is hot pour out a cup of batter and bake till brown.

Mix in another TBSP of ghee and over it pour out another cup of batter and bake till brown.

Continue in this manner till all the batter is used up.

Decorate the last layer with a few slivers of toasted almonds and bake.

When done turn it upside down and cool.

To serve, cut it into thin slices.

http://www.indianfoodforever.com/goan/bi...

http://www.youtube.com/watch?v=c-ZyToLUG...

How To Prepare Ghee



Ghee is a healthy alternative to butter and oils. It is available at natural foods and Indian product stores or you can prepare the ghee yourself:



Makes 1 ½ cups

45 min, 5 min prep

1 lb unsalted butter

cheesecloth

Heat unsalted butter in a stainless steel, thick-bottomed sauce pan, over a low-medium flame.

Allow the oil (ghee) to separate from the milk solids.

Periodically remove the foam that accumulates at the top.

When the oil is clear in color, the ghee is done.

Remove from the stove and allow to cool for a while, than carefully pour off the ghee into a wide-mouthed jar through several layers of cheese cloth secured to the opening of the jar or through a fine mesh strainer.

Cover the jar and store at room temperature.

http://www.recipezaar.com/55434

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Bibingkang Malagkit

2 cups glutinous rice

2 1/4 cups coconut milk

1/2 teaspoon salt

1 cup brown sugar

3/4 cup coconut cream

1/2 cup sugar

2 tablespoons butter

Boil coconut milk and rice with salt.

Boil until quite dry.

Lower heat and add brown sugar.

Melt butter and brush bottom of baking pan.

Pour rice mixture in pan.

Pour coconut cream and sugar on top.

Bake for 15 minutes or until golden on top.

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Pinipig Bibingka

I’m sure it is nothing like the real thing because if you read all the googled items re: pinipig they all seem to say that the commercially available packs are inferior, fake, no comparison, to the freshly harvested immature green rice pounded at the most opportune time.



4 cups pinipig (pounded green glutinous rice, available frozen from Asian food stores),    

    thawed if frozen, toasted, cooled

2 cans coconut milk (i used Chef’s Choice brand)

1 cup granulated sugar

1 tsp. salt

Soak pinipig in coconut milk with sugar and salt (stirred well to dissolve) for at least 45 minutes.

Preheat oven to 375F.

Wash and dry (over low flame of stove top) banana leaves and line 8-inch square pyrex dish.

Evenly spread out the pinipig coconut mixture. cover tightly with aluminum foil. Bake in preheated oven for 30 minutes, uncover, then bake 15 minutes more.

Top with bottled coconut jam. bake for another 15 minutes. remove from the oven, let cool to room temperature before serving.

It got really fragrant…and i loved the toasty crusty sides and corners.

http://www.babyrambutan.net/?p=453