Chef Ramesh created the Maple Apple Butter Bibinca using our Woodies Goodies Maple Apple Butter to spread in between each of the seven layers of the traditional bibinca, a pudding-like dessert made on festive occasions in Goa, India, known for its beautiful coastline along the Arabian Sea. Chef Ramesh puts a modern twist on Southwest Indian cuisine at Quilon, a Michelin star restaurant in London.
Pre-heat oven to 400 degrees F.
Mix coconut milk, egg yolks, sugar and flour until the batter is a fine texture and set aside.
Brush melted butter in the round cake pan.
Pour about 3/4 cup of batter into the pan and bake until it becomes a thin layer (about 12-14 minutes).
Optional: you can finish the layer underneath a broiler until the top is golden brown.
Brush a teaspoon of melted butter and a teaspoon of Woodies Goodies Maple Apple Butter on this layer. Then, pour about 3/4 cup of batter on top. Bake the top layer again until done.
Repeat the process until you run out of batter.
Cool the Maple Apple Butter Bibinca for about 30 minutes, and chill in the refrigerator.
To take the bibinca out of the cake pan, loosen the edges with a knife, and turn it upside down on a plate.
Cut triangular slices, and warm up in the oven (at 400 degrees F for about 8 minutes) or microwave (about 30 seconds).
Serve with your favorite ice cream.