Layered coconut pudding recipe
Layered Coconut Pudding recipeThis article was published by: Matthew
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|600 ml||coconut milk|
|9 ml||egg yolks|
|1 tbsp||nutmeg powder|
|100 g||clarified butter|
|1 tbsp||cardamom, powdered|
|10 g||cashew nuts or almonds, for garnish|
InstructionsExtract 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.
ca. 30 min
Grade of difficulty:
Calories per portion:
Reference: Layered coconut pudding recipe
Recipe type: xarchivex
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