Method:

Take the coconut milk in a bowl and dissolve sugar in it thoroughly. Now
beat the yolks into this mixture well and then put the flour into this
liquid mixture and blend it will. Don?t let the granules to form from
the flour. Now sprinkle the nutmeg powder. Keep it aside. Pre-heat the
oven. Take a round non-stick baking bowl (cake tray) and grease the base
with ghee or butter. Take half cup of batter and put on this. Bake this
batter only for 10 minutes and then put off the fire. Cool it. Grease
the cooled layer with ghee or butter again put another half cup of
batter. Now bake this with the grill fire for ten minutes. Periodically
turn the bowl in the oven for browning it evenly. Remove it out cool it
and again follow the same step like before till the batter finishes.
After the last layer is over, cool it well and then turn it upside down
and cut it.

Culinary Regards,

Chef Dillu ’92
Down Under.

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*Reply author:* Andre 87
*Replied on:* 12/30/2006 08:51:13
*Message:*

I’ll vouch for Dilraj’s recipes I I have ” eaten the pudding” – scrumptuous

Improvement on Bebinca (Maria has perfected this and I have yet to taste
a better one)

Make the batter 24 hrs before and let all the flavours permeate (in the
fridge). Then strain the next day. For baking use a copper bottomed
(thick bottomed) vessel for the Bebinca. First layer cook on stove on
low flame – no need of oven at all. This cooks the bottom then brown the
top in salamander/grill. this is the frst layer. Grease with ghee then
second layer. Now you only cook brown the top each time for each layer.

Important: Bebinca is a *layered* pancake and just like pancakes each
layer should be soft, not gooey soft but juicy soft in the centre but
well browned (caramelised)on top). This is important for taste as well
asd for presentation as then you get the clear demarkation of each
layer. Nothing worse than B that is a glutenous sludge with a caramel
toffey one colour – it just tastes like fat uncooked coconut pancake and
is a disgrace to my Goan and Mangalorean ancestors.

shamelessly plagiarized and copy pasted from our catcol site .
forgive me , but the good recipes are for the greater good of mankind, eat eat eat .

method

mix items 1-6 and form smooth dough.clingwrap and allow to rise.then knock back and scale into 20 gm balls.elongate slightly and keep to proof again on greased tray. this time keep them quite close to each other so that they should start to stick.proof again till risen.

bake at 450 F for abt 10-12 mins

when finished with the baking ,brush with oil as soon as it comes outta the oven,use as required, with pav bhajee, or lentil crusted potato cakes, and green chutney.