Bebinca

In a large bowl, add the sugar and egg yolks. Mix well.

Add the coconut milk. Mix until the sugar has dissolved completely.

Sift the flour through the strainer and slowly add it to the coconut milk and egg mixture. Add in the salt and nutmeg powder. Mix the mixture thoroughly till there are no lumps of flour.

Strain this mixture.

Divide the bebinca batter into 2 equal portions. In one portion, add the sugar caramel. (To give alternate layers a slightly darker shade).

Your bebinca batters are now ready to be baked in layers. Preheat oven to 400 degrees F (200 degrees Celcius).

In a 6-inch (diameter) round baking pan (the pan also needs to have a good depth of at least 5 inches), add about 3 tbsp melted ghee. Add 1/2 cup of the dark-colored batter. Bake for 15 minutes.

Then add 1 tbsp ghee all over the first baked layer.

Pour the lighter colored batter over the ghee layer. Bake on top heat of oven for about 12-15 minutes till the layer is cooked.

Repeat the process of greasing with ghee, pouring 1/2 cup batter (alternating between dark and light-shaded batters) until all the batter has been used up. You can get about 10-11 layers with this batter.

Once the last layer has been baked, apply 1 tbsp ghee over the top layer.

Allow the bebinca to cool down to room temperature. Heat the baking pan on flame for 2-3 mins or immerse the pan in hot water to loosen the Bebinca off the pan. Unmold the bebinca on a plate. Slice it. Serve and enjoy!