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.
|Nutritional Guidelines (per serving)|
|Total Fat||73 g|
|Saturated Fat||46 g|
|Unsaturated Fat||18 g|
|Dietary Fiber||3 g|