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Goan Bebinca Recipe



Goan Bebinca, is a traditional multi-layered Goan dessert that traces its origins to the Indo-Portuguese cuisine. This is made primarily from egg yolks, coconut milk, sugar, and ghee (clarified butter). Each layer is cooked individually, a process that results in its characteristic texture and flavour.


My Second Attempt at Making Goan Bebinca

My first attempt was using a gas oven, and my second attempt was with an Electric oven(OTG). I'm quite happy with how my recipe turned out this time.

While using the OTG, I noticed that the first layer took 6 minutes to cook, and the second and subsequent layers took 8 to 10 minutes each. This adjustment helped me achieve a more consistent and well-cooked Bebinca.


Ingredients

10 egg yolks

500 grams of powdered sugar

600 ml coconut milk (Dabur Homemade Coconut Milk packs)

200 grams of plain flour

1/2 tsp mixed spice powder

1 tsp cardamom powder

200 ml ghee, melted


Preheat:

Gas oven: 200°C

OTG: 180°C


Method:

1. Prepare the Batter:

In a large bowl, use an electric hand whisk to cream the egg yolks and powdered sugar until well combined.

Add the coconut milk and mix well. Add the mixed spice powder and cardamom powder, and mix thoroughly. Sift the plain flour (maida) and add it to the mixture, mixing until smooth.

2. Divide and Colour:

Divide the batter into two equal portions. Add your desired food colouring to each portion. (e.g., pink and sky blue).

3. Prepare the Baking Dish:

Brush an 8-inch diameter baking dish with melted ghee, ensuring to coat the sides and base generously. Pour a cup of batter into the prepared baking dish.

4.Baking Layers:

Place the dish in the preheated oven and bake for 8 to 10 minutes. Remove from the oven and pour a tablespoon of melted ghee over the cooked layer. Pour another cup of the second coloured batter over the first layer. Return to the oven and bake for another 8 to 10 minutes.

Repeat this process, alternating colours and adding melted ghee between layers, until all the batter is used.

5.Cooling and Final Steps:

Allow the bebinca to cool completely. Once cooled, place the baking dish on a heated flame for about 30 seconds to loosen the bebinca. Hold the baking dish with tongs to heat the bottom, making it easier to remove the bebinca.

6.

Plating the Bebinca

Turn the baking tray upside down, and the bebinca will release on to the plate or tray .

Ps:

You can use a 8 inch diameter Baking tray

or

Go for two size square trays

One of 7 x7 inch and the other 4 x 4 inch








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