Allebelle (Jaggery-filled Pancakes)
Submitted by Hycintha Lyall
Ingredients:
Filling:
Grated tender coconut and jaggery, mixed thoroughly.
Method:
Mix ground rice, salt and egg whites with enough water to form a thin batter.
Heat a frying pan and, when really hot, apply oil all over the pan and drop in a spoonful of batter and spread all over the frying pan (like a pancake).
When the underside is well-done, flip over.
When done on both sides, remove and place on a plate.
Place the filling in the centre and form rolls.
- ½ kg raw rice, ground fine
- 4 egg whites
- Salt to taste
- Oil to fry
Filling:
Grated tender coconut and jaggery, mixed thoroughly.
Method:
Mix ground rice, salt and egg whites with enough water to form a thin batter.
Heat a frying pan and, when really hot, apply oil all over the pan and drop in a spoonful of batter and spread all over the frying pan (like a pancake).
When the underside is well-done, flip over.
When done on both sides, remove and place on a plate.
Place the filling in the centre and form rolls.
Bebinca
Submitted by Blanche Da Costa
Ingredients:
Method:
Mix the coconut milk in a bowl with the flour and sugar until the sugar is completely dissolved.
In a separate bowl add the egg yolks and whisk until the eggs are frothy. Add the coconut milk and nutmeg to this mixture.
Preheat your grill.
Heat a little butter in a deep baking pan and, once the butter melts, pour in one cup of batter to form a 1/4" thick layer. Bake till golden brown.
Remove from the grill and immediately add another spoonful of butter and another cup of batter on the first layer.
Bake and repeat this layering process till all the batter is used up.
Turn the bebinca upside down on a flat dish and garnish with slivered almonds.
Cut into slices and serve warm or cool.
- 200 gm all purpose flour
- 10 egg yolks
- 500 gm sugar
- 500 ml coconut milk (thick)
- ¼ tsp powdered nutmeg
- 200 gm butter
- Almond slivers to garnish
Method:
Mix the coconut milk in a bowl with the flour and sugar until the sugar is completely dissolved.
In a separate bowl add the egg yolks and whisk until the eggs are frothy. Add the coconut milk and nutmeg to this mixture.
Preheat your grill.
Heat a little butter in a deep baking pan and, once the butter melts, pour in one cup of batter to form a 1/4" thick layer. Bake till golden brown.
Remove from the grill and immediately add another spoonful of butter and another cup of batter on the first layer.
Bake and repeat this layering process till all the batter is used up.
Turn the bebinca upside down on a flat dish and garnish with slivered almonds.
Cut into slices and serve warm or cool.
Cocad
Submitted by Hycintha Lyall
Ingredients:
Method:
Grate and grind the coconut fine.
Make a syrup of the sugar using 1 cup of water.
Then add semolina and the ground coconut and stir continuously. Add cardamom powder.
Remove from fire when sweet begins to leave the sides of the vessel.
Pour the sweet on a greased board.
Cut into squares or diamond-shaped pieces while still warm.
- 1 (half-ripe) coconut
- 375 grams semolina (sieved)
- 750 grams sugar
- 8 cardamom powdered fine
Method:
Grate and grind the coconut fine.
Make a syrup of the sugar using 1 cup of water.
Then add semolina and the ground coconut and stir continuously. Add cardamom powder.
Remove from fire when sweet begins to leave the sides of the vessel.
Pour the sweet on a greased board.
Cut into squares or diamond-shaped pieces while still warm.
Queen Elizabeth Cake Recipe
Submitted by Liz Vaz
Ingredients:
Directions:
In a sauce pan, add dates with water, the water level should be just above the dates. Cook on medium to low heat depending on your stove.
To the date and water mix, add the baking soda to soften the dates.
Stir mixture until it froths. The mixture should be a thick paste, once the water has evaporated. Allow to cool.
In a large bowl, add the sugar and eggs and mix with a hand mixer or a large wooden spoon.
When the sugar and eggs are well mixed, add the cooled date mixture along with the raisins, almonds, walnuts and coconut. Mix well.
Add the flour, baking powder, vanilla essence and mix all the ingredients together. Then add the oil.
If the mixture looks too wet, you can add less than a 1/4 cup of flour and mix well.
Grease a loaf pan or cake pan with oil or butter, pour the mixture into the pan and bake at 350 degrees F
Cake should be done in 30-40 mins, depending on your oven.
For further clarifications you can contact me at: [email protected]
- 1 1/4 cup white sugar
- 2 eggs whole
- 2 cups white flour
- 1/2 tsp vanilla essence
- 1/2 tsp baking powder
- 1/4 tsp baking soda to add to 2 cups of pitted dates
- 2 cups sweetened shredded coconut
- 1 cup raisins
- 1 cup almonds & walnuts chopped
- 1/4 cup cooking oil - I use grape seed oil
Directions:
In a sauce pan, add dates with water, the water level should be just above the dates. Cook on medium to low heat depending on your stove.
To the date and water mix, add the baking soda to soften the dates.
Stir mixture until it froths. The mixture should be a thick paste, once the water has evaporated. Allow to cool.
In a large bowl, add the sugar and eggs and mix with a hand mixer or a large wooden spoon.
When the sugar and eggs are well mixed, add the cooled date mixture along with the raisins, almonds, walnuts and coconut. Mix well.
Add the flour, baking powder, vanilla essence and mix all the ingredients together. Then add the oil.
If the mixture looks too wet, you can add less than a 1/4 cup of flour and mix well.
Grease a loaf pan or cake pan with oil or butter, pour the mixture into the pan and bake at 350 degrees F
Cake should be done in 30-40 mins, depending on your oven.
For further clarifications you can contact me at: [email protected]
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