Free Cooking Recipes

Alebele originates in Goa on the west coast of India where Portuguese influence is evident in the cooking. The original recipe calls for fresh coconut and jaggery, a crude, dark, palm sugar. This recipe is an adaptation using desiccated coconut, brown sugar and treacle [molasses].

4 SERVINGS
PANCAKES
4 oz. [1 cup] flour
2 teaspoons castor sugar
1 egg plus 1 egg yolk
6 fl. oz. [!I cup] milk mixed with 2 fl. oz. [I cup] water
2 tablespoons melted butter
FILLING
4 teaspoons brown sugar
2 teaspoons treacle [molasses] 2 oz. fine desiccated coconut
soaked in 7 tablespoons milk for
1 hour
1 teaspoon fresh ginger, finely grated
teaspoon aniseeds

Directions:

1. For the pancakes, sift the flour and sugar into a medium-sized mixing bowl. Make a well in the centre of the flour and break the eggs into it. Add a tablespoon of the milk and water to the eggs and stir with a wooden spoon, mixing well. Slowly incorporate the flour and sugar.
2. Add the milk and water a little at a time. Continue mixing until all the flour and half the milk mixture is blended to make a thick batter. Add 1 tablespoon cooled, melted butter and whisk briskly. Whisk in the rest of the milk and water. Cover and keep in a cool place for 30 minutes.
3. Meanwhile mix together all the ingredients for the filling in a small bowl and set aside.
4. Heat a medium-sized frying-pan. Grease lightly with melted butter. Pour one tablespoon of the batter into the pan and tip the pan quickly to spread the batter evenly. Cook over a high heat until the pancake is brown on the underside. Turn over with a palette knife and cook for 30 seconds or until brown. Turn on to a plate and keep warm.
5. Spread one spoonful of the coconut filling across the lower third of each pancake and roll neatly. Arrange the pancakes on a plate and serve.