Spices and Recipes

Ingredients:

• 2 cups rice
• 1 1/2 cups grated coconut
• 1 1/2 cups toddy
• 350 gm sugar
• 6 eggs
• 1 1/4 cups prawn balchao
• 1 tbsp butter
• salt to taste

Method:

1. Wash and soak rice overnight.
2. Next morning, grind rice and coconut separately with the toddy, to make a fine batter.
3. Add the salt and sugar and keep aside for 3-4 hours till the batter is well risen.
4. Now beat gently together the 6 egg yolks and only 3 egg whites.
5. Add this to the rice-coconut mixture. Meanwhile line a cake tin 8″ in diameter with greased butter paper.
6. Divide the mixture into 2 equal parts/portions.
7. Put one portion evenly at the bottom of the cake tin. Now spread the prawn balchao over the bottom layer and then cover with the second portion of the rice-coconut mixture evenly.
8. Bake in a preheated oven at 375 F till the Apa de Camarao is risen and golden brown on top.
9. Cool and serve.

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