Description
The Bibik or bebinka, the traditional layered dessert Goa Damao and DIU. Pearl Goan-Portuguese cuisine. According to tradition, should consist of 16 layers, but in Portugal, in a Goan restaurants are usually found only from 7. Baked in specially designed ovens supply heat from the top. Served in the restaurants in a warm or hot with a scoop of ice cream. This recipe was found and prepared by me at the request of our respected Olenka Bugenvilia.
Ingredients
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Almonds
100 g
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Cardamom
1 tsp
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Nutmeg
0.5 tsp
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Brown sugar
400 g
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Coconut milk
400 ml
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Flour
300 g
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Yolk egg
10 piece
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Melted butter
7 Tbsp
Cooking
Preheat the oven to 220*C in grill mode. At the bottom of a tall shape with a diameter of approximately 23-25 cm, put a bead of melted butter (1-1. 5 tablespoon), shape put in a hot oven.
Bring the ghee to a liquid state, remove the form and rotating the form, very well allocated oil on the bottom of the form and its walls. Oil be sure to use ghee, plain butter at such high temperatures will burn.
So, the dough is prepared in the following way: Grind in a coffee grinder grain purified from the green cardamom pods.
Separate the egg yolks from the whites, the whites collected in a jar. They tell us in this recipe is not needed. Beat the egg yolks with the yellow sugar until increase in 2 times. (If you cannot find brown sugar, you can do the usual white.)
In whipped mass add spices (cardamom and nutmeg)
Continuing to whisk on low speed, pour in the coconut milk. Continuing to whisk, gently fold in flour. The batter should be the consistency of a on pancakes. There are 2 version of the test for Bebinca: with the addition of ground almonds and one without. I tried to add some almonds and it was too zapustilo dough. Suggest to reduce the amount of flour in adding almonds, if someone chooses the first option. So, the dough is ready!
Into a hot mold with butter, pour a ladle 1/7-1/6 of the dough and immediately put it in the oven. Nothing complicated about baking this dessert no, but you need patience. The same procedure should be repeated 6-7 times. Each layer is baked to 10 minutes at a temperature of 220*C in the grill mode.
After 10 min. remove the first layer, grease it with ghee (1-1,5 tablespoons) and pour over it a ladle next. Again put in oven to 10 minutes.
So repeat 6-7 times
... until the dough.
The last layer of grease with melted butter and sprinkle with ground almonds. Form cover with a dish, which will serve Bebinka.
Turn the form on the dish and leave so
... until the form comes off easily by itself.
This dessert is served hot with a scoop of vanilla ice cream.
Bon appetit!
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