Serious Eats: Recipes

Cook the Book: Coconut Bebinca 

When thinking about Indian desserts, a delicately layered cake of crêpes and custard isn't the first thing that springs to mind. But according to Anjum Anand, author of Anjum's New Indian, a bebinca is a classic Goan dessert. Traditionally made up of 16 layers of coconut milk pancakes layered with ghee, Anand lightens it up ever so slightly by replacing the ghee with coconut custard and cutting the number of layers in half.

The custard alone is a thing of beauty made up of milk, cream, coconut milk, lime zest, and chewy flakes of frozen coconut, rich and creamy with lots of summery, tropical flavors. The crêpes are tender and delicately flavored with coconut milk. They might require a few test runs in the nonstick pan, but after that, they brown up perfectly. Once the crêpes are made, they're layered with the coconut custard and topped with a sprinkling of confectioners' sugar. Be sure to allow the bebinca to cool completely before slicing so that all of the beautiful layers of custard and crêpes can be seen.

As always with our Cook the Book feature, we have five (5) copies of Anjum's New Inidan to give away this week.

Adapted from Anjum's New Indian. Copyright © 2010. Published by WIley. Available wherever books are sold. All Rights Reserved.

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