|Nutritional Guidelines (per serving)|
|Servings: 8 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 73g||94%|
|Saturated Fat 46g||229%|
|Total Carbohydrate 64g||23%|
|Dietary Fiber 3g||10%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
A traditional rich Goan dessert, Bebinca is a must have at any celebration be it a birth, wedding, Christmas or Easter Making Bebinca requires patience - a layer can only be added when the one below it is cooked - but the end result is well worth the effort. Traditional Bebinca has 16 layers, but you can make as many as you like.
- 250 grams flour
- 700 milliliters coconut milk
- 2 cups sugar
- 24 egg yolks
- 1 1/2 cups ghee (clarified butter)
- Garnish: almond slivers
Mix the coconut milk and sugar together and stir until the sugar is completely dissolved.
In another bowl, whisk the egg yolks until creamy.
Add the coconut milk and mix well.
Add all the flour to this, a little at a time, making sure that no lumps are left.
Pre-heat your grill.
Put a tablespoonful of ghee in a baking pan (any shape) at least 6" deep. Put this pan under the grill till the ghee melts.
Take it out from under the grill and pour some of the prepared batter into it to form a 1/4" thick layer. Put back under the grill and cook till the top is golden. Monitor frequently.
Remove from under the grill and immediately add another tablespoonful of ghee on the previous layer. It will melt.
Now pour another layer of batter of the same thickness as the previous one. Cook under the grill until golden.
Keep repeating the layering process till all the batter is used up.
The last layer must be ghee. When it is done, turn the Bebinca over on a flat dish and garnish with almond slivers.
Cut into slices and serve warm or cool.