Layered coconut pudding recipe

Layered Coconut Pudding recipe

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image is generic and may not represent the (final) appearance of a dish.
♼ Recipe origin is unknown.
Ingredients
600 ml | coconut milk |
400 g | sugar |
9 ml | egg yolks |
1 tbsp | nutmeg powder |
100 g | clarified butter |
150 g | flour |
pinch(es) | salt |
1 tbsp | cardamom, powdered |
10 g | cashew nuts or almonds, for garnish |
Instructions
Extract coconut milk from the coconut by grating it and grinding it with water.Mix the flour, sugar and egg yolks with coconut milk and stir thoroughly till sugar has dissolved.
In case you want layers of slightly different colours caramelize a little sugar and add to one half of the batter and use them alternately.
Now add the nutmeg powder, cardamom powder and set aside.
In an aluminium vessel, heat little ghee in a pan and pour in one cup of batter.
Bake this layer on low heat till it turns light brown in colour.
Then add another spoonful of ghee and another cup of batter.
Once the bottom layer is done the heat has to be supplied from the top.
Continue to bake until all the batter is used up.
Once done, turn the tin upside down, remove the bebinca and cool before serving
Garnish with almonds.
Preparation time:
ca. 30 min
Grade of difficulty:
medium
Calories per portion:
n/a
Reference: Layered coconut pudding recipe
Recipe type: xarchivex
Find more recipes on thesmartcookiecook.com or see our latest posts.
(Visited 18 times, 1 visits today)