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Pure Maple Syrup from Canada
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Bebinca

Bebinca

INGREDIENTS:

  • 250 ml thick coconut milk (the first extract of coconut milk)
  • 6 egg yolks
  • 175 gms refined flour
  • ½ cup ghee at room temperature (clarified butter) + 1 tbsp ghee for the bebinca batter
  • ½ cup of pure maple syrup
  • 1 tsp nutmeg powder
  • 1 tsp cardamom powder
  • few flaked almonds 
  • 1 tbsp vanilla essence (optional)
  • a pinch of salt

METHOD:

  • Preheat oven to 180°C exactly fifteen mins before baking. Grease a round tin or a loaf pan with 2 tbsp ghee.
  • Take a mixing vessel, combine coconut milk and pure maple syrup.
  • Add one egg yolk at a time and beat until they all mix nicely.
  • Now add flour, 1 tbsp ghee and salt. Beat all nicely.
  • Pour ½ cup of batter and bake for 25 mins.
  • Now spread some ghee over it with the help of brush. Sprinkle little cardamom powder and vanilla essence if using.
  • Bake again for fifteen mins. Again spread ghee, cardamom powder and vanilla essence.
  • Continue greasing and baking with ½ cup batter until all the batter is finished. Bake each layer for fifteen minutes.
  • For the last batter spread ghee, sprinkle, cardamom, nutmeg and vanilla essence if using. Add flaked almonds if using now. Bake the last layer for 20-22 mins.
  • Allow to cool completely. Unmould the pan gently with a tap from behind. Slice bebinca and serve warm or cold with a dollop of ice cream.

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These recipes are brought to you by Maple from Canada. This holiday season, we are celebrating with desserts from all over India in our Maple Mithai Box, made using 100% pure maple syrup. Click here and  travel the country with us as we infuse pure maple syrup into your favourite regional desserts!