Bebinca Coconut Layered Pancake

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The London-based Michelin Star restaurant, Benares Mayfair is elevating Pancake Day, and including an Indian twist on the basic stack, with its new Bebinca Coconut Layered Pancake – a conventional Goan dessert. It’s accessible to get pleasure from within the restaurant or comply with this recipe to recreate at house.

Pancake substances:

350 ml coconut milk (can use tinned coconut milk)
375g caster sugar
9 giant egg yolks
162g plain white flour
A pinch of nutmeg powder
A pinch of cardamom powder
2g of salt
80g melted butter

For brushing:

Caramel substances:

60g of caster sugar
1tsp chilly water
2 drops lemon juice
3tbsp sizzling water

Caramel methodology:

Combine the caster sugar, chilly water and lemon juice and boil to 180 levels or till a darkish caramel. Combine within the 3tbsp sizzling water earlier than leaving to chill.

Pancake methodology:

Mix the sugar and egg yolks earlier than including the coconut milk and stirring till combination is easy. Add within the flour, cardamon powder, nutmeg powder and salt and blend.

Subsequent, whisk within the melted butter and depart to relaxation for half-hour. As soon as rested, divide the batter into two containers, mixing the caramel into one half of the pancake batter.

Take the cake tin and brush with melted butter earlier than putting in a sizzling oven till the butter begins to bubble.

Take away the tin and add a skinny layer of the plain pancake batter and bake for 4-5 minutes or till the layer is cooked.

Subsequent, flip the oven to grill and brush the pancake with melted butter earlier than including a skinny layer of the caramel pancake combine.

Grill till golden brown, earlier than repeating the method, alternating between the plain and caramel batter.



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