Bebinca Cake
Wednesday, February 18, 2009 7:12Ingredients
10 egg yolks
2 cups thick coconut milk
1 ½ cups flour
2 ½ cups sugar
¾ cup ghee
10 cloves (powdered)
Pinch of salt
½ cup water
Method
Put water to boil, add sugar and prepare thin, sticky syrup of medium consistency. Keep aside to cool.
Beat egg yolks and add coconut milk. Fold in the flour. Mix with cooled syrup, and make a smooth batter.
Strain the batter through a sieve removing flour lumps. Leave standing for an hour before baking.
Put 1 tbsp. of ghee to grease a deep baking dish, sized approximately 7 x 7 inches. Heat the dish, and pour about 1 ¼ serving spoon (big) of the batter in it. Level the surface and bake for 2-3 minutes, till it is firm and brownish.
Next put 1 ½ tsp ghee on top of the baked layer, and put it under a grill.
When heated, add another layer of batter. Level the surface and bake again for 5-8 minutes till it is firm and brownish.
Continue in this way to make 7-10 layers, till all the batter has been used. When the top layer has been browned, remove from grill and keep in oven for 2 minutes to heat through evenly.
Let the Bebinca cool absolutely for the layers to set, before turning upside down. Cut like cake, to serve.
