Rice-flour pancake and coconut layered cake with yoghurt dressing
Dessert: serves 4. Total time: 40 minutes
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150g/5oz fresh coconut, grated
30g/1oz ghee
50g/1 1/2 oz molasses sugar
875ml/28fl oz evaporated milk
Teaspoon each raisins (soaked in water) and cashew nuts (fried and crushed)
For the pancake:
1For the dressing:
11Heat ghee, add coconut, and sauté till golden. Add jaggery and cook till dissolved. Add evaporated milk and simmer on low heat for at least 20 minutes. Add raisins. Cook until thick. Remove from heat. When cool add cashews and put aside.
Mix ingredients for the batter and make thin pancakes. Alternately layer pancakes and coconut-mix in a mould and leave to set.
Simmer ginger with peppercorn, water and honey till thick and syrupy.
Serve warm drizzled with dressing and fresh fruit of the season.
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