Directions

• First, make ready the caramel, by heating the sugar in a saucepan with 2 tablespoons of water. Don’t stir it just swirl/shake the pan to avoid burning. When richly browned, turn off the heat, pour in the 5 tablespoons of water (be careful) and stir and set aside to cool and thicken.
• Extract the coconut milk (I used 3 small coconuts). Separate 10 egg yolks and whisk them lightly with a fork/wire whisk.
• In a large bowl, sift together the flour and nutmeg powder (this helps reduce chances of lumping).
• To this, add a little of the coconut milk (about 2 ladles) and whisk. Keep adding a little at a time, just enough to make a thick, smooth paste.
• Pour in the beaten egg yolks and combine well.
• Then pour in the remainder of the Coconut milk and stir. Add the sugar and stir till it dissolves.
• Divide this batter into 2 bowls; I used the same saucepan in which I prepared the caramel to contain the darker batter. Allow this to rest for 20-30 minutes.
• Meanwhile, preheat the oven at 180 degrees Celsius for 15 minutes, and grease the baking tin (base and walls) with generous spoons of melted ghee/dalda (hydrogenated vegetable fat).
• Pour a ladle of the lighter batter first; make sure it covers the base of the tin, but don’t pour too much as it would lead to a thick layer. Bake this layer at 180 degrees Celsius for 15 minutes (top rack), or till few browned spots are seen on the surface (this indicates that it is cooked enough).
• 10. Next, gently apply some more melted fat on the surface (at least 2 tablespoons) and pour in the darker batter; do this delicately because the underneath layer is still soft and can be damaged by pouring from a height or with great speed. Grill or broil this layer (direct heat from the top) on the top rack close to the grilling/broiling element for about 11 minutes. Few brown spots on the surface are indicative of the layer being cooked.
• Repeat the process, alternating with the batters, till all is used up or the tin height is reached.
• The last layer may need only 8-9 minutes (varies from oven to oven).
• When done, allow it cool completely. You may brush the top with a little oil for a shine. Don’t use ghee for this purpose, because ghee solidifies and leaves whitish spots.
• To remove the bebinca from the mold, heat it a little on the stove (for a minute or so) and then release the edges. Overturn it twice so that the darker, last grilled layer is on top. Cut the sides with a sharp knife for a clean finish.