Cook the Book: Coconut Bebinca

Name: Cook the Book: Coconut Bebinca
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 118 milliliters coconut milk; 237 milliliters coconut milk; 2 Tbsps cornstarch; 2 larges eggs; 158 milliliters all-purpose flour; 3 Tbsps ghee or melted butter; 59 milliliters heavy cream; 1 Tbsps grated lime or lemon zest; 1 pinch Pinch of salt; 79 milliliters superfine sugar; 1 Tbsp sugar; 237 milliliters fresh or frozen grated coconut or 1/2 cup unsweetened dried coconut flakes; 6 servings Vegetable oil, for cooking; 59 milliliters whole milk

Cook the Book: Coconut Bebinca might be just the side dish you are searching for. This recipe makes 6 servings with 562 calories, 6g of protein, and 48g of fat each. This recipe covers 9% of your daily requirements of vitamins and minerals. It is a good option if you're following a vegetarian diet. From preparation to the plate, this recipe takes approximately 45 minutes. A mixture of vegetable oil, heavy cream, cornstarch, and a handful of other ingredients are all it takes to make this recipe so flavorful.

Instructions

First, make the coconut custard.

Ingredients you will need

Coconut

Custard

Heat the milk, cream and coconut milk in a saucepan until just simmering. Meanwhile, whisk together the yolks, sugar, zest and cornstarch in a bowl until smooth. Slowly pour the warm milk into the yolk mixture while whisking.

Ingredients you will need

Coconut Milk

Corn Starch

Cream

Sugar

Egg Yolk

Milk

Equipment you will use

Whisk

Sauce Pan

Bowl

Pour the whisked mixture back into the saucepan and cook over low heat until simmering, then cook for another 2–3 minutes or until it has thickened. Stir in the coconut. Leave to cool.

Ingredients you will need

Coconut

Equipment you will use

Sauce Pan

For the pancakes, whisk together the flour, eggs, sugar, salt and ghee until smooth. Stir in the two milks and leave to stand for 20 minutes.

Ingredients you will need

All Purpose Flour

Sugar

Egg

Ghee

Salt

Equipment you will use

Whisk

Heat an 7 inch pancake pan, then rub 1/4 teaspoon of oil over the surface with paper towels.

Ingredients you will need

Cooking Oil

Dry Seasoning Rub

Equipment you will use

Paper Towels

Frying Pan

Pour about 3 tablespoons of the batter into the pan and swirl so the batter covers the bottom. Cook for about 20 seconds over medium heat, run a spatula around the edge and under and carefully turn over; cook this side for 5–10 seconds or until the underside has a few brown spots.

Equipment you will use

Spatula

Frying Pan

For the neatest finish, use a 7 inch springform tin or a cake ring.

Place one pancake on the bottom, spread with 1 1/2 tablespoons of the custard.

Ingredients you will need

Custard

Spread

Place another pancake on top and repeat until all have been used. Unmold when ready to serve and dust with confectioners’ sugar.

Ingredients you will need

Sugar

If you wish to serve the pudding warm, preheat the oven to 350°F.

Equipment you will use

Oven

Place the pan in the oven and bake for 25 minutes. The top and base will crisp up, which is lovely but harder to slice. Dust with confectioners’ sugar to serve.

Ingredients you will need

Sugar

Base

Equipment you will use

Oven

Frying Pan