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Potato Bebinca
(potato layered pudding)

1/2 kg potatoes
1/2 kg sugar
120 gm refined flour
4 eggs
1 large coconut
Vanilla essence
2 1/2 tbsp ghee

Boil, peel and mash the potatoes. Add sugar, a little at a time, also a little refined flour at a time and eggs, one at a time, and mix thoroughly. Extract one cup of thick and some thin coconut juice. Add the thick coconut juice and then a little thin juice to bring the batter to required consistency (like pancake batter). Grease a high rimmed thali/baking tray with the ghee. Let the ghee heat over fire first, then pour the batter in it and level the surface. Let it remain on slow fire for 5-10 minutes. When quite firm, remove and bake in a pre-heated oven (3500F) for a while then reduce heat (3000F) and leave to bake for an hour.




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