Traditional Goan Bebinca: Layered Indian Dessert Recipe

Ingredients

7 Egg Yolks
200 grams Sugar
200 ml Coconut Milk
1/2 teaspoon Nutmeg Powder
1/2 teaspoon Cardamom Powder
1 tablespoon Ghee (Clarified Butter)
100 grams All Purpose Flour

Steps and instructions

Preheat your oven to 180 degrees Celsius.
In a large bowl, beat the egg yolks and sugar together until they form a creamy texture.
Slowly add the coconut milk into the bowl, continuing to stir the mixture.
Add the nutmeg and cardamom powders to the mixture and stir well to combine.
Sift the all purpose flour into the mixture and stir until no lumps remain.
Grease an oven-safe dish with ghee.
Pour a thin layer of the mixture into the dish and place in the oven to bake for about 12 minutes, or until the top is golden brown.
Remove the dish from the oven, apply a layer of ghee, and pour another layer of the mixture on top.
Put the dish back in the oven to bake. Repeat this process until all of the mixture is used up.
Once the final layer is cooked and golden brown, remove the dish from the oven and let it cool.
After it has cooled, cut the Bebinca into slices and serve.

Tools for making

Mixing Bowl - A large bowl to mix the ingredients.
Whisk - Used to beat the egg yolks and sugar together.
Sifter - To sift the all purpose flour into the mixture.
Oven-safe Dish - A dish that can be placed in the oven for baking.
Ghee - Clarified butter used for greasing the dish and applying between layers.
Oven - Preheat to 180 degrees Celsius for baking.

Recipe variations

Replace the all-purpose flour with rice flour for a gluten-free version.
Add grated coconut to each layer for a more coconutty flavor.
Experiment with different spices such as cinnamon or cloves for a twist.
Include chopped nuts like almonds or cashews between the layers for added texture.
Try using jaggery instead of sugar for a more traditional Indian taste.
Add a layer of caramelized sugar on top for a crunchy crust.
Infuse the coconut milk with pandan leaves or vanilla extract for a fragrant variation.
Include a layer of fruit compote or jam between the layers for a fruity twist.
Make it a savory version by adding grated cheese and herbs like cilantro or basil.
Use a combination of different flours such as chickpea flour and wheat flour for a unique texture.

Recipe overview

Bebinca, also known as the "Queen of Goan Desserts," is a traditional multi-layered dessert from the Indian region of Goa. This rich and delicious sweet is made of simple ingredients including egg yolks, sugar, coconut milk, and a hint of nutmeg and cardamom for added flavor. The process of making Bebinca is a bit time consuming as it involves baking each layer separately, but the end result is certainly worth the effort. The final result is a beautifully layered dessert that's not too sweet and has a light, slightly custardy texture. It's perfect for special occasions or just a sweet treat to enjoy at the end of a meal. This recipe will guide you through the process step by step. Enjoy the satisfying process and the delectable outcome!

Common questions

Can I use whole eggs instead of just egg yolks?
It is recommended to use only egg yolks in this recipe as it helps in achieving the desired texture and richness of Bebinca.
Can I substitute coconut milk with any other type of milk?
Coconut milk is an essential ingredient in Bebinca as it provides a distinct flavor. Substituting it with other types of milk may alter the taste and texture of the dessert.
Can I use margarine or butter instead of ghee?
While ghee is traditionally used in Bebinca, you can substitute it with an equal amount of melted butter if ghee is not available.
Can I make Bebinca without using a oven?
No, Bebinca is traditionally baked in an oven to achieve its characteristic layers and texture. Baking it is essential to get the desired results.
How long does Bebinca take to cool?
Bebinca should be allowed to cool completely before slicing. It usually takes around 1-2 hours to cool down at room temperature.
How should I store Bebinca?
Once cooled, Bebinca should be stored in an airtight container at room temperature. It stays fresh for up to 2-3 days.

Serving dishes and utensils

Baking Dish - An oven-safe dish to bake the Bebinca layers.
Mixing Bowl - A large bowl to mix the ingredients together.
Whisk or Electric Mixer - To beat the egg yolks and sugar into a creamy texture.
Sifter - To sift the all purpose flour into the mixture, ensuring no lumps remain.
Measuring Cups and Spoons - To accurately measure the sugar, coconut milk, and other ingredients.
Brush - To apply ghee (clarified butter) between the layers of Bebinca.
Oven - To bake the Bebinca layers until they are golden brown.

Origin stories

Bebinca, also known as bibik or bebinka, is a type of pudding and a traditional Indo-Portuguese dessert that is very popular in Goa. The story goes that a Portuguese priest was testing his culinary skills in the kitchen and ended up creating this delicacy. He used seven layers to represent the seven hills of Lisbon, Portugal. Today, some cooks take the liberty to add more layers to their liking, with some versions boasting up to 16 layers. It's a dessert that requires patience and precision, but its rich, multilayered flavor is well worth the effort.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.

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