A wonderful Goan pancake-layer cake, adapted from an old Portugese recipe that used wheat, flour and milk. It’s not a quick recipe to prepare, but it’s definitely worth the effort! When we make this dish we use a fire fuelled with coconut husks, but your kitchen grill will do the job. Serves a mammoth 10 people.
1kg jaggery or caster sugar
750ml coconut milk
100g rice flour
20 egg yolks
1 teaspoon of ground nutmeg
1 teaspon of cardamon essence
250ml melted butter
- Mix the jaggery or caster sugar with the coconut milk until it is dissolved.
- Beat the egg yolks until they’re creamy and mix the flour into the yolks until the mixture is really smooth.
- Add the egg yolks and flour to the mixture of coconut milk and sugar, along with the nutmeg and cardamom.
- Heat your grill
- Take a deep pan (approx. 12cm in diameter), put a tablespoon of melted butter in it and place it under the grill. When it is hot, remove it and pour enough batter into the pan to cover the pan to a depth of about 1 and 1/2 cms.
- Put it under the grill for about 2 minutes and let it cook until it is a deep brown colour.
- Remove from the grill, put a desert spoon of melted butter over the cooked layer and heat under the grill.
- Then pour enough batter to cover the first layer, to the depth of about 1/2 cm.
- Repeat this process until all the batter and melted butter have been used up, whilst making sure that each layer of batter is about the same thickness.