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