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Bebinca

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Ingredients Method

Ingredients
  

  • 9 Egg Yolks
  • 400 gms Sugar 2 cups
  • 1/4 tsp Salt
  • 600 ml Coconut milk 2 2/3 cups
  • 1/4 tsp fresh grated Nutmeg
  • 150 gms presifted Flour 1 1/4 cup
  • Food colouring
  • 1 cup Ghee

Method
 

  1. Prepare the batter by whisking the Egg yolks together with the sugar
  2. Add the salt and pour in the Coconut Milk
  3. Add the Nutmeg and add the flour in additions
  4. The batter should yield 6 cups – separate this in half
  5. This is optional but I like to add a tiny bit of food coloring to half the batter
  6. Melt the Ghee and grease a baking tin – I like to use a square or rectangle but you can also use a round pan
  7. For the size of my tin, I add ¾ cup of the first batter and level it before baking in a 350 degree oven for about 15 mins
  8. Before taking it out change it to broil but do keep an eye on it
  9. Brush with Ghee again and add ¾ of a cup of the other darker colored batter
  10. Repeat this process layer by layer
  11. If the layers bubble up, make sure they flatten when they are out of the oven before adding another layer to maintain straight lines
  12. Once all the layers are cooked and the Bebinca is cool free it from the cake pan and cut into slices and enjoy!