Goan Bebinca
Bebinca bakes coconut milk batter one layer at a time, each browned before the next goes on.
Jump to recipe ↓
3 hr 15 mintotal
Prep 15 min · Cook 3 hr
- Serves
- 2
- Difficulty
- Hard
- Spice
- None
Ingredients
Quantities are for 2 servings.
Method
In a capacious mixing bowl, whisk the thick coconut milk and sugar relentlessly until the granules dissolve into absolute invisibility.
Add the egg yolks to the sweetened coconut base one at a time, whisking gently and steadily so the mixture stays smooth.
Sift the plain flour and salt gradually into the wet mixture. Whisk constantly until the batter is completely smooth and free of lumps. Add the nutmeg powder for its scent.
Prepare a deep, round baking tin by brushing the inside generously with melted ghee so nothing sticks.
Deposit a measured, thin layer of the batter across the base of the tin. Expose it exclusively to the overhead heating element (broiler) at 180°C until the surface polymerizes and adopts a dark golden-brown sear.
Take the tin out of the oven. Brush the freshly baked layer generously with melted ghee using a pastry brush. Pour the same amount of raw batter carefully over the browned surface.
Repeat the same steps, baking until browned, brushing with ghee and pouring on more batter, until the batter is used up. This builds the 7 to 10 caramelised layers that give bebinca its character.
Let it cool completely in the tin so it sets. Once cold, turn it out, cut it into neat slices, and serve.
How to tell it's done
Dense, multi-layered, pudding-like cake that is rich, chewy, and deeply aromatic.
Getting it right
Tip
Patience is key. Ensure each layer is caramelized to a dark golden brown before adding the next layer to achieve the signature striped look.
What to serve it with
Warm slightly before serving. Pairs perfectly with a scoop of Vanilla Ice Cream.
More Indian recipes to cook
Jain Saffron Kopra Pak
Jain saffron kopra pak is a quick coconut fudge with milk, sugar, ghee, cardamom and saffron, made without onion or garlic.
Jain Tandoori Broccoli
Tandoori broccoli marinates florets in spiced cream and chars them, made without onion or garlic.
Crispy Jalebi
Jalebi pipes fermented batter into spirals, fries them and drops them straight into syrup.
Kada Prasad (Aate Ka Halwa)
Kada prasad roasts wheat flour in an equal weight of ghee, the offering made in every gurdwara.
Kaju Katli (Cashew Fudge)
Kaju katli is a smooth North Indian cashew fudge made with fine cashew powder, sugar syrup, cardamom and optional rose water.
Kaju Pista Roll
Kaju pista roll rolls cashew paste around a pistachio centre and cuts it into pieces.