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Sunday, December 16, 2012,8:29 PM by
Ponmathi Srilekha.S

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BIBINCA

Makes :
2 Kilograms

Preparation Time :
5 hours

Cooking Time :
2 hours

Preparation Method :

  • Mix the coconut juice with the 20 egg yolks.
  • Sift in the white flour and mix to a thick consistency and keep it aside.
  • Drop sugar into a saucepan and mix it with water and heat over a fire stirring continuously till it turns into a golden brown syrup, remove from heat and allow it cool.
  • Strain the sugar mixture, caramelize half of the sugar. Add the grated nutmeg and salt to both the sugar mixture.
  • Take a deep bottomed baking mould and put in half the quantity of butter and heat till it starts to melt.
  • Measure two cups of the prepared coconut-egg mixture and pour it into the hot butter.
  • Bake it for about 20 - 30 minutes at 180°C / 350°F.
  • Remove from the heat and line its top surface with a layer of butter and put in another one and a half cup of the mixture. Level it well.
  • Bake in the top shelf of the oven for 20 minutes at 160°C / 320°F.
  • Mix the caramelized sugar to half of the batter and sugar mixture to the remaining batter and use it in alternate layers.
  • Repeat the process until the mixture gets over, using only one and a half cup of mixture at a time.
  • When done, remove the bibinca from the oven.
  • Allow it cool naturally overnight before serving warm it up for 3 - 5 minutes and turn the mould upside down to the serving dish.

INGREDIENTS

  • 320 grams Refined flour
  • 1 kg Sugar
  • 20 Egg yolks
  • 400 ml Coconut extract
  • 500 grams Butter
  • 1 tablespoon grated Nutmeg
  • Salt to taste

11 comments for “Bibinca”

  • Posted Saturday, February 11, 2023 at 7:41:38 PM

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