Sweet potato bebinca from Season: Big Flavors, Beautiful Food (page 204) by Nik Sharma

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute muscovado sugar for jaggery.

  • ashallen on November 27, 2019

    Astrid5555's description of the texture of this treat is a good one - very moist, dense but not sludgey, quite smooth, and a bit bouncy (though not rubbery!). I removed it from the oven once the center hit 172F. Worked well, though it did crack during cooling - overbaked? Or maybe I whipped in too much air while mixing? I switched from a whisk to a hand mixer to better smooth out the sweet potato and coconut milk lumps. My jaggery was too tough to grate - I ended up crushing it to a powder with a mortar and pestle - worked well. I also agree with previous reviewers' hesitancy on the nutmeg flavor. Though I generally like nutmeg, I thought it's flavor was too strong in this cake and made overall flavor seem a bit one-dimensional. I used freshly ground nutmeg - so it was pretty strong! I'd use a different spice mix + vanilla next time. Some rum or brandy might be good, too, so long as it doesn't impair that nice texture!

  • Frenchfoodie on May 09, 2019

    This turned out nicely (2/3 mix in a 1lb silicone loaf pan). It has a squidgy heft and density that is a bit addictive. Used cinnamon and mixed spice as husband doesn't like nutmeg.

  • Astrid5555 on November 19, 2018

    Husband called it grown-up tasting but somewhat addictive, and he is right. The texture is somewhat between a dense pudding, a cheesecake (without the cream cheese), and pie filling. For me the nutmeg taste was a little too pronounced, but I like the idea of this cake/pudding. I can see myself playing around with it and going a more traditional route with pumpkin and cinnamon. Used a mixture of dark muscovado sugar and light brown sugar for the jaggery.

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