• 600 ml (1 and 1/2 tins) coconut milk
  • 250 gm plain flour
  • 500 gm sugar
  • 5 gm (1 teaspoon) grated nutmeg
  • 12 egg yolks
  • 1 and 1/2 cups ghee (clarified butter)


  • STEP 1
    Mix the coconut milk,sugar and nutmeg and add to the beaten egg yolks and make a batter. Slowly add the flour making sure there are no lumps.
  • STEP 2
    Grease an oven proof deep sided dish with a spoonful of ghee, pour 75 ml of batter (or enough to be a 1/2 cm deep) into the dish and spread evenly. Place under a grill until golden brown.
  • STEP 3
    Remove from under the grill and immediately add another tablespoonful of ghee on top of the previous layer.
  • STEP 4
    Now pour another layer of batter of the same thickness as the previous one. Cook under the grill till golden.
  • STEP 5
    Bake and repeat this until all the batter is used up (traditionally sixteen layers but do what you can).Finishing with a top layer of ghee.
  • STEP 6
    Turn out the bebinca onto a wire rack. Cool and cut into slices before serving.

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