Prep time: 20 mins/Bake time: 2-2.5hrs 10-11 layers
Ingredients
9 egg yolks
400 grams granulated white sugar
600 ml coconut milk
150 g plain flour
¼ tsp salt
¼ tsp freshly grated nutmeg
1 tsp vanilla essence
1 cup (aprox. 200-225 g / 12-15 tbsp) ghee or butter
1 tbsp sugar caramel or pink colouring(optional)
Cooking Steps
Step 1: Prepare the Batter - Ensure the sugar dissolves completely before adding flour
In a large mixing bowl, whisk together the egg yolks and granulated sugar until well combined. Pour in the coconut milk and stir until the sugar has completely dissolved.
Step 2: Strain and Divide - Smooth batter prevents air pockets between layers.
Slowly whisk in the sieved flour, salt, nutmet, and vanilla extract until completely smooth and lump-free. Pass the mixture through a fine-mesh strainer into a clean jug, then divide it evenly into two bowls. Whisk the sugar caramel (or pink colouring) into one portion to create your dark batter..
Step 3: Bake the Base Layer - Preheat oven to 200 C (400 F)
Pour 3 tbsp of melted ghee into a deep 6-inch round cake tin (at least 5 inches deep). Pour in 1/2 cup of the dark batter and bake for 15 minutes until set.
Step 4: Build the Alternate Layers - Switch to top-heat / grill mode after the first layer
Brush the top of the baked layer with 1 ttbsp of melted ghee. Gently pour 1/2 cup of the lighter batter over the back of a spoon to avoid disturbing the base. Switch the oven to top-heat (grill at 200 C) and bake for 12-15 minutes until set and lightly golden.
Repeat this proess-ghee,,opposite colour batter, top-heat bake - alternating dark and light layers until all baatter is used (about 10-11 layers total)
Step 5: Finish and Unmould - Allow to cool completely before removing from the pan.
Brush 1 tbsp of ghee over the finaal layer as soon as it leaves the oven. Let the Bebincaa cool completely to room teperature in the tin.
To unmould, warm the base of the tin directly over a low hob burner for 1-2 minutes (or sit the base in a shallow bowl of hot water) to melt the bottom ghee, then invert onto a serving platter. Slice thinly to serve.
Tip: Bibic can also be served as a dessert with ice cream