Bebinca

In a heavy-bottomed pan, combine the Jaggery with 50 grams of Coconut milk over low heat. Stir until the Jaggery completely dissolves, then strain the syrup to remove any impurities. Set aside to cool.

In a large mixing bowl, whisk together the All-purpose flour with the remaining 450 grams of Coconut milk until a smooth, lump-free batter is formed.

Add the cooled Jaggery syrup, Egg yolks, Cardamom powder, Nutmeg powder, and Salt to the batter. Mix thoroughly until all ingredients are well combined and the batter is consistent.