This is a traditional Goan dessert known as the Queen of dessert.. it’s coconut based and layered.. it takes a lot of time to prepare this dish and needs a lot of patience but it’s so yummy and melts in the mouth so all that effort is worth it in the end...
12 egg yolks
150g plain flour
600ml coconut milk
350g powdered sugar
1/2 tsp salt
1 tsp nutmeg
1 cup ghee (melted)
1-2 tbsp Caramalised sugar ( this is for colour)
Method:
- Mix the egg and sugar, beat well until nice and creamy.
- Slowly stir in the coconut milk.
- Sift the flour and mix well.
- Add salt, nutmeg and 1 tbsp of ghee. Mix until you get a smooth batter .
- the mix and divide equally into two bowls.
- Add caramalised sugar in one, this will give you a darker texture layer.
- Preheat a top oven. I used a square baking pan but you can use any shape as long as it’s a strong heavy based baking pan. Add 2 tbsp ghee and using a brush ensure it’s evenly spread.
- Add 1 cup (ensure it’s covered the base of the pan, stick to the same quantity for each layer so you will get even layers) of the light batter and let it cook for 15 mins on 150deg.
- Remove from the oven, brush with a tbsp of ghee. And then pour 1 cup of the dark batter. Bake for another 10 mins.
- Continue with alternate layers of light and dark batter, brushing ghee each time and cook for 10 mins each time. You should end with 7-9 layers.
- Once complete remove from the oven and cool.
- Only flip the Bebinca once cool. If it’s not loose just heat it for 2-3 mins this should allow for it to flip easily.
- Slice and enjoy your bebinca. We love eating it slightly warm.
Tips:
Caramalised sugar is made by melting sugar in a pot on low heat until golden brown. Don’t leave it too long as it will burn.
Making Bebinca takes time and patience, don’t worry if you get it wrong first time. Keep trying , once you understand how the oven temperature works you will get the gist.