Bebinca Recipe with step by step photos. Bebinca is a classic traditional Goan Layered Dessert! Bebinca is also known as bibic or bebinka. Bebinca recipe is a delicacy made during all festive occasions in Goa. It’s like a pudding which has 7 layers. It depends how many layers you want to make more or less. I remember vividly whenever we have been Goa never come back without packets of Bebinca, Dodol and Doce de grao. I am happy that I am making them home hence not missing them.
Make Bebinca this Christmas and make it more special. What is Bebinca? It’s a multi-layered pudding made with flour, eggs, sugar, coconut milk and cardamom-nutmeg powder. You need to be patient to make this as this takes quite a lot of effort but it’s worth it. My hubby loves Bebinca and it’s surprise for him tonight post lunch. This dessert is generally eaten plain Or with a dollop of ice-cream.
This stays for a longer time and can be stored for 2 weeks. In Goa it’s made with traditionalstyle of cooking however I have baked them in oven. Now if you bake in OTG the color will be dark brown in color however I have baked in microwave -convection mode hence the color is not so dark brown. However the taste was delicious and yummy.
This dessert will be mastered if made several times. It’s not a difficult dessert but need to have a lot of time and patience. If you are in a hurry please don’t make them. Make when you are having leisure time.
How to make Bebinca recipe :
1. Preheat oven to 180°C exactly fifteen mins before baking. Grease a round tin Or loaf pan with 2 tbsp ghee.Take a mixing vessel combine coconut milk and sugar. With the help of electric beater beat until sugar dissolves.
2. Add one egg yolk at a time and beat until they all mix nicely.
3. Now add flour, 1 tbsp ghee and salt. Beat all nicely.
4. Pour 1/2 cup of batter and bake for 25 mins.Now spread some ghee over it with the help of brush. Sprinkle little cardamom powder and vanilla essence is using.Bake again for fifteen mins. Again spread ghee, cardamom powder and vanilla essence.
5. Continue greasing and baking with 1/2 cup batter until all batter is finished. Bake each layer for fifteen minutes.
6. For the last batter spread ghee, sprinkle, cardamom, nutmeg and vanilla essence if using. Add flaked almonds if using now. Bake the last layer for 20-22 mins.
7. Allow to cool completely. Unmould the pan gently with a tap from behind. Slice bebinca and serve warm Or cold with a dollop of icecream.
For more Goan sweets check outdodol recipe,guavacheese recipeanddoce de grao recipeon my blog.
Bebinca recipe card detailsbelow:
Goan Bebinca Recipe, how to mak bebinca
Recipe Type: Dessert
Cuisine: Goan, Portugal
Author: Maria@flavorsofmumbai.com
Prep time:
Cook time:
Total time:
Serves: 8
Bebinca is a traditional goan layered pudding and a popular sweet of Goa.
Ingredients
250 ml thick coconut milk (the first extract of coconut milk)
6 egg yolks (keep the whites for making cake Or marzipan)
175 gms refined flour
1/2 cup ghee at room temperature(clarified butter) + 1 tbsp ghee for the bibinca batter
200 gms sugar Or as required (I prefer less sweet)
1 t/s nutmeg powder
1 t/s cardamom powder
few flaked almonds (I haven’t used)
1 tbsp vanilla essence (optional)
a pinch of salt
Instructions
Preheat oven to 180°C exactly fifteen mins before baking. Grease a round tin Or loaf pan with 2 tbsp ghee.
Take a mixing vessel, combine coconut milk and sugar. With the help of electric beater beat until sugar dissolves.
Add one egg yolk at a time and beat until they all mix nicely.
Now add flour, 1 tbsp ghee and salt. Beat all nicely.
Pour 1/2 cup of batter and bake for 25 mins.
Now spread some ghee over it with the help of brush. Sprinkle little cardamom powder and vanilla essence if using.
Bake again for fifteen mins. Again spread ghee, cardamom powder and vanilla essence.
Continue greasing and baking with 1/2 cup batter until all batter is finished. Bake each layer for fifteen minutes.
For the last batter spread ghee, sprinkle, cardamom, nutmeg and vanilla essence if using. Add flaked almonds if using now. Bake the last layer for 20-22 mins.
Allow to cool completely. Unmould the pan gently with a tap from behind. Slice bibinca and serve warm or cold with a dollop of icecream.
Created by a resourceful nun in 17th-Century Goa, this sticky, seven-layer cake is made primarily from eggs, coconut, sugar, ghee and flour. "An excess of egg yolks led to the creation of bebinca," said Gracian de Souza, a chef and restaurant consultant from India's western state of Goa.
Fondly known as the 'Queen of Goan Desserts' Bebinca doesn't really require refrigeration and can be stored and consumed for a considerable time. Still, as per my personal preference, I refrigerated the golden brown 10 layered Bebinca loaves for a couple of hours before consumption.
Nun Bebiana prepared this dessert with seven layers 'to symbolise the seven hills of Lisbon and the old city of Goa'. The priests loved this unique sweet dish and asked her to add more layers. Originally created with seven layers, Bebinca can have as many as 16 layers.
Characterized by its seven delicate layers, this dessert has a balanced flavour of sweetness that doesn't overwhelm, showcasing the artistry of a perfect blend. Infused with the subtle allure of coconut and adorned with a velvety smoothness, this bebinca creates a meltingly delightful sensation.
It was about a decade ago that I first savoured a slice of Bebinca. I was unaware of its cultural relevance, or the fact that it proudly wore the title of the queen of desserts in Goan gastronomy.
The staple dish of Goa. There are many variations to this South-West Indian curry but the basic quality is a semi spicy coconut milk curry cooked with the sweetness of the onions and the sour fruity flavour of amchur (mango powder).
Bebinca, the Queen of Goan sweets, is a staple at most Goan celebrations, including Christmas, Easter, weddings, and christenings. This layered dessert of Goa requires patience, as each layer must be cooked before adding the next.
However, there's a general consensus that the Bebinca was born out of Goa's encounter with the Portuguese, where Goan cooks replaced original ingredients of Portuguese confections with more easily available local ingredients like rice flour and coconut milk.
Description. This layered delight, called Bebinca or Bebic, is the crown jewel of the Goan cuisine! The Bebinca is made with traditional ingredients including coconut milk and egg yolks, and is the perfect dessert for the festive season. This recipe is sure to bring back many fond memories!
They are usually made from milk solids, khoya, and soaked in the goodness of sugar syrup. Talking about the shelf life of these amazing sweets, well, it depends on the ingredients used and the quality of the sugar syrup. On average, they last for 2-3 days at room temperature and 5-7 days in the refrigerator.
Shelf life depends on the type of sweet. We encourage people to consume sweets as soon as you receive them. The nut burfis can last up to a maximum of 10 days, laddus can last up to 10 days (max) and milk sweets 7 days (max) in the refrigerator. Do any of your sweets contain eggs?
The cake is made up of six thin layers of a yellow sponge cake stacked in between six thin layers of a rich chocolate buttercream, and then topped with the seventh layer of cake, which has been sliced and covered in caramel.
Bebinca, also called “the queen of Goan desserts,” is a seven- to sixteen-layer pudding cake made from incrementally-baked sheets. Bakers combine lots of egg yolks (there's that Portuguese influence) with maida, an Indian cake flour, as well as coconut milk, sugar, and a bit of ghee.
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