Goan Batk/ Batica

Prep time: 20 mins.        Cook time: 40 mins.
Cuisine : Goan                 serves: 10

Batk/ Batica also known as Bolo de Rulao is a traditional Goan coconut - Semolina cake.

Ingredients
140 grms / 2 cups fresh grated coconut 
250 grms Semolina/ Rawa
250 grms Sugar
3 large eggs 
½ tsp Cardamom powder 
60 grms / ¼ cup butter ( melted)
½ tsp Baking powder
1 tsp vanilla extract ( Optional)

Directions

1. Grind the grated coconut in a food processor till it resembles fine crumbs and set aside.( do not add water or any liquid)

2. In a mixing bowl, beat the eggs and sugar until the sugar dissolves.

3. Next add the coconut crumbs and mix well.

4. Then slowly fold in the Semolina/ Rawa and mix well.

5. Lastly, add butter, Cardamom powder, baking powder, vanilla extract and mix well.

6. Cover the mixture and set aside for 8 hrs or overnight. ( see notes)

7. Now, line a baking tin, ( I used 8'' round tin), pour the batter in the tin.

8. Bake the Batk in a pre-heated oven at 180 C / Gas mark 4, for about 30 – 40 mins. Or until a toothpick inserted in the center of the Batk, comes out clean.( see notes)

9. Let the Batk cool in the tin for about 15 mins. before de-moulding.

Enjoy delicious Batk!!!

Recipe Notes:

• Prepare the batter, cover and keep for aleast 6- 8 hrs. or overnight at room temperature or if the weather is too hot keep it in the refrigerator.
• Batk can be stored in a airtight container for upto 3 days at room temperature , Upto a week in the fridge and a month in the freezer. But it will get too dry & the taste will vary.
• You can substitute butter for Clarified butter/ pure ghee if you like. But just make sure to add a pinch of salt.