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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