How To Make Goan Bebinca: A Traditional Layered Dessert Recipe

Bebinca is in a league of its own when it comes to Goan desserts. This layered treat is more than a dessert, it is a piece of Goan heritage that has been passed down through generations. Made with simple ingredients like coconut milk, egg yolks, sugar and flour, bebinca becomes a masterpiece of flavor and texture. Each golden brown layer is baked to perfection to create a dessert that is rich, dense and utterly delicious.

You will find bebinca at special occasions, festivals and as a sweet ending to a Goan meal. Bebinca is often called the “queen of Goan desserts” and is a layered beauty that shows the soul of Goan cuisine. This rich, creamy dessert is coconutty and is a favorite during Christmas, weddings and Easter. The process of making bebinca is a labor of love that requires patience to build layer by layer, just like the Goan tradition of cooking.

Traditional or not, bebinca is a must-try, get the taste of Goa on your table and experience its culture and heritage.

How To Make Traditional Goan Bebinca

Have you always wanted to try the texture and caramelised aroma of bebinca? Why not try making it at home? The process may seem daunting but the satisfaction of making this Goan classic is unbeatable. Here is how you can make it step by step:

Ingredients:

• 200 ml coconut milk (fresh or canned)
• 10 egg yolks
• 1 ½ cups sugar
• 1 cup all-purpose flour (sifted)
• ½ teaspoon nutmeg powder
• 1 tablespoon ghee (clarified butter) for greasing
• Additional ghee for each layer (about 1 tablespoon per layer)

Method:

1. In a bowl whisk the egg yolks and sugar until pale and creamy.
2. Add the coconut milk gradually and whisk to combine.
3. Sift the flour into the mixture, little by little, and stir gently to get a smooth batter. No lumps should be there.
4. Add nutmeg powder and mix well.
5. Preheat the oven to 180°C (350°F). Grease a round baking pan (6-8 inches) well with ghee.
6. Pour a ladle of the batter into the greased pan and spread it evenly to form a thin layer.
7. Bake this layer for 5-7 minutes or until golden brown and firm to the touch.
8. Once the first layer is baked, brush it with ghee.
9. Add another ladle of batter and spread it over the baked layer.
10. Bake again for 5-7 minutes.
11. Repeat this process until all the batter is used up, brushing each layer with ghee for a shiny finish. Bebinca can have 7-16 layers depending on your preference.
12. Once all layers are baked, let the bebinca cool completely in the pan.
13. Loosen the edges with a knife and invert the pan to release the dessert.
14. Cut into wedges and serve at room temperature or slightly warm.

6 Ways to Make a Perfect Goan Bebinca

1. Use Fresh Coconut Milk

The soul of a good bebinca is in its coconut milk, go for fresh coconut milk instead of canned or packaged ones to get the real Goan flavor. Fresh coconut milk gives a subtle creamy texture and flavor to the dessert. Grate fresh coconut, blend it with warm water and strain it through a muslin cloth.

2. Whisk Egg Yolks Well

Bebinca’s smooth texture comes from the egg yolks, make sure you whisk the yolks with sugar until it is pale and creamy. This step is crucial for a lump-free batter and that melt-in-the-mouth consistency. Do not rush this step; the more air you incorporate the lighter your layers will be.

3. Sift The Flour To Avoid Lumps

Flour is the binding agent in bebinca and its texture can make or break the dish. Always sift the flour before adding it to the batter to avoid lumps. Add it gradually and fold gently to maintain the smoothness of the mixture. This will ensure that the layers bake evenly and are delicate.

4. Grease The Pan Well

Each layer of bebinca needs a well-greased pan to prevent sticking and get that glossy finish. Use ghee generously to grease, it not only adds flavor but also helps get those perfect caramelized layers. Reapply a thin layer of ghee after every baked layer to keep the dessert moist and flavorful.

5. Even Layers

Consistency is key to a beautiful bebinca, use a ladle or measuring cup to pour an equal amount of batter for each layer. Spread the batter evenly across the pan to get a uniform thickness. This will give you beautifully defined, golden layers.

6. Bake Each Layer Well

Bebinca is all about individual layers, each baked to golden brown. Watch the baking time for each layer, 5-7 minutes. Overbaking will dry out the dessert, underbaking will make the layers stick. Keep an eye on the oven and adjust the time slightly if needed to get each layer just right.