Bebinca is one of Goa’s most beloved desserts. This layered treat has been warming hearts and delighting taste buds for generations. Making it at home might seem tricky at first, but I’ll walk you through each step. The slow baking process creates beautiful layers that look impressive when sliced. Trust me – once you master this recipe, it’ll become your go-to dessert for special occasions.
About the Recipe
This recipe stays true to traditional Bebinca-making methods. The magic happens layer by layer, with each one baked separately until golden brown. Fresh coconut milk forms the base, while egg yolks add richness. The ghee between layers creates a lovely texture. While it takes time to make, the end result is worth every minute spent in the kitchen.
Why You’ll Love This Recipe
You’ll love making Bebinca because it’s unlike any other dessert. Each layer tells its own story, and watching them stack up is so satisfying. The mix of coconut, cardamom, and nutmeg creates an amazing aroma while baking. Even though it needs patience, the recipe steps are simple to follow. Plus, the “wow” factor when you slice into those perfect layers makes it all worthwhile.
Bebinca
Cooking Tips
– Make sure each layer is completely set before adding the next
– Keep the oven temperature steady throughout baking
– Strain the batter well to avoid lumps
– Don’t rush the cooling process
– Use fresh coconut for best results
Serving and Storing Suggestions
Serves 8-10 people. Total prep and cooking time: 3 hours plus 12 hours setting time. Store in an airtight container in the fridge for up to 5 days. Serve at room temperature as a dessert or with afternoon tea.
Similar Recipes
- 1. Coconut Layer Cake
- 2. Goan Christmas Fruit Cake
- 3. Traditional Rice Pudding
Nutrient Benefits
This dessert provides energy from natural coconut fats and proteins from egg yolks. Coconut offers medium-chain fatty acids that help with metabolism. Cardamom and nutmeg add antioxidants and help with digestion. While it’s a treat, the natural ingredients make it more nutritious than processed desserts.
Bebinca
Ingredients
- 2 1/3 cups Coconut (grated)
- 2 2/3 cups Granulated Sugar
- 1 Egg Yolks (beaten lightly)
- 1 cup Refined Flour
- 1/2 tsp Salt
- 1/4 tsp Nutmeg/Green Cardamom
- 3/4 Ghee (melted)
Instructions
- Preheat the oven to 350F/180C.
- Extract 1 cup of thick coconut milk by grinding the coconut with 1 cup warm water.
- Grind the coconut again with 1 cup warm water and extract 1 cup of thin coconut milk.
- Dissolve the sugar in the thin coconut milk in a pan over low heat.
- Keep aside to cool.
- Mix in the egg yolks, a little at a time.
- Stir in the thick coconut milk.
- Gradually add the remaining ingredients except ghee.
- Mix till the batter is smooth. Strain.
- Pour 3 tbsp ghee into a 7 inch round, deep baking tin.
- Then pour 1 cup batter over the ghee and bake for 10 minutes till set and the top is golden.
- Pour 1 tbsp ghee over the bakes layer and then 3/4 cup batter, bake or grill again till golden.
- Continue till all the batter is used up. There should be 7 or more layers.
- When cool turn the bebinca out on to a plate.
- Leave to set for at least 12 hours before slicing.
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Frequently Asked Questions
Can I use store-bought coconut milk?
Yes, but fresh coconut milk gives better flavor and texture. If using canned, pick full-fat coconut milk and shake well before using.
Why do we need to wait 12 hours before cutting?
The waiting time lets the layers set properly and helps the flavors develop. This makes slicing easier and improves the taste.
Can I make fewer layers?
While traditional Bebinca has seven layers, you can make fewer. Just remember this will change the classic look and texture of the dessert.
