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Ingredients
- 250 grams all-purpose flour
- 1 dozen egg yolks
- 200 grams sugar
- 400 ml coconut milk
- 4 tbsp ghee
- 1 small nutmeg (grated)
Method
- Mix the coconut milk and sugar together and stir till the sugar is completely dissolved.
- In another bowl, whisk the egg yolks till creamy.
- Add the coconut milk and mix well.
- Add all the flour to this, a little at a time, making sure that no lumps are left.
- Pre-heat your grill.
- Put a tablespoonful of ghee in a baking pan.
- Put this pan under the grill till the ghee melts.Take it out from under the grill and pour some of the prepared batter into it to form a 1/4" thick layer.
- Put back under the grill and cook till the top is golden.
- Monitor frequently.
- Remove from under the grill and immediately add 1/2 tablespoon of ghee on the previous layer.
- Pour another layer of batter of the same thickness as the previous one.
- Cook under the grill till golden.
- Keep repeating the layering process till all the batter is used.
- The last layer must be ghee.
- When it is done, turn the Bebinca over on a flat dish.
- Cut into slices and serve warm or cool.
