For the cake:
Coconut milk – 4 cups (from 3&1/2 cups or 320 grams of freshly grated coconut)
Egg yolks – 10no
Maida - 150gm
Sugar – 500gm
Nutmeg – 1/4
Melted ghee – as required (for greasing the tin & each layer)
For the caramel:
Sugar- 4 tsp
Water – 2-5 tsp
Now add sugar, water to the inner cooking pot and allow it to caramelize by stirring continuously. Once done, keep it aside.
In a bowl add egg yolk and whisk well along with ½ cup of coconut milk, sugar, nut meg until the sugar gets dissolved.
Then add maida and mix well to a batter consistency.
After the batter is ready separate into two. In one bowl add caramelized sugar and mix well. Keep aside.
Grease the plate with oil and add plain layer first.
Connect the power cord to ROBOCOOK and switch ‘ON’ button. Place the stand inside the robocook and keep the batter pan inside.
Place the closing lid over the top, turn and place the pointer in ‘CLOSE’ position. Ensure the lid is firmly closed and pressure release button should be on ‘DOWN’ position.
Press the ‘Manual’pre-set menu button in the robocook and set timer for 5 mins. Pic technology pre-sets temperature/pressure/timer for pre-cooking
After pre-cooking is done the cooking countdown will appear and starts down from 5 mins. Once the countdown comes down and cooking is completed it stops with 3 beep sound and automatically switches to keep warmmode. Press ‘cancel’ if not required.
Wait for 10 mins to get natural pressure release (or) it can be released manually by pulling ‘up’ the pressure release button. Ensure the pressure is released completely on both the methods.
Now twist and open the cooker. Now add the caramel mixed batter on the top and cook for another 10 mins. Once done, remove it from the pot. Switch to keep warm or off mode.
Serve Bibinca as a dessert.