Bebinca

Bebinca

Bebinca

Veg

Goa's iconic layered dessert made from alternating layers of egg-yolk, coconut milk, flour, and sugar batter — each layer individually baked before the next is poured, traditionally building to 7 or 16 layers. A labour of love, essential for Christmas and Goan celebrations.

Cuisines

Goan

Best for

Lunch Dinner

Recipe

Prep: 15 min Cook: 90 min Total: 105 min 2-3 servings

Ingredients

Flour 1 cup Flour
Coconut Milk 1 cup Coconut Milk , thick
sugar 1 cup Sugar
Egg Yolk 10 Egg Yolk
ghee 1/2 cup Ghee
nutmeg powder 1/4 teaspoon Nutmeg powder
cardamom 1/4 teaspoon Cardamom , powder
salt — Salt , to taste

Instructions

  1. 1 Preheat the oven to 180°C (350°F).
  2. 2 In a bowl, whisk together the egg yolks and sugar until the mixture is creamy and the sugar is dissolved.
  3. 3 Add the coconut milk, all-purpose flour, nutmeg powder, cardamom powder, and a pinch of salt to the egg mixture. Mix well to form a smooth batter.
  4. 4 Grease a baking pan with a little ghee.
  5. 5 Pour a ladleful of batter into the pan, spreading it evenly to form a thin layer.
  6. 6 Bake the layer in the preheated oven for about 10 minutes or until it turns golden brown.
  7. 7 Remove the pan from the oven and spread a thin layer of ghee over the baked layer.
  8. 8 Pour another ladleful of batter over the first layer, spreading it evenly. Bake again for another 10 minutes.
  9. 9 Repeat the layering process, applying ghee between each layer, until all the batter is used up.
  10. 10 Once the last layer is baked, allow the bebinca to cool completely before slicing and serving.

Tips

For a richer flavor, use freshly grated coconut to extract the coconut milk.