Bebinca

Method

Mix cornflour with 100ml coconut milk to form a smooth paste. Heat remaining coconut milk with sugar and spices until steaming but not boiling. Slowly whisk the cornflour mixture into the warm coconut milk, stirring constantly to avoid lumps, then cook over medium heat for 8-10 minutes until thickened and smooth. Heat ghee in a separate pan and fry the desiccated coconut until golden, then stir into the mixture. Pour alternate layers of the prepared mixture and remaining ghee into a greased square baking dish, creating 7-8 thin layers and finishing with ghee. Allow to cool completely and set for 2-3 hours at room temperature until firm. Cut into squares and serve at room temperature or chilled.