Bebinca Recipe

Bebinca step by step recipe below:

1. Preheat oven to 180C 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 2022 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.

Goan Bebinca Recipe

Bebinca is a goan layered pudding and popular sweet of Goa.

Recipe type: Dessert
Cuisine: Goan, Portugal
Serves: 8

Ingredients (used american measuring cup, 1 cup = 250 ml)

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
cup ghee at room temperature(clarified butter) + 1 tbsp ghee for 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
1.

Preheat oven to 180C exactly fifteen mins before baking. Grease a round tin Or loaf pan with
2 tbsp ghee.
2.
Take a mixing vessel combine coconut milk and sugar. With the help of electric beater beat
until sugar dissolves.
3.
Add one egg yolk at a time and beat until they all mix nicely.
4.
Now add flour, 1 tbsp ghee and salt. Beat all nicely.
5.
Pour cup of batter and bake for 25 mins.
6.
Now spread some ghee over it with the help of brush. Sprinkle little cardamom powder and
vanilla essence is using.
7.
Bake again for fifteen mins. Again spread ghee, cardamom powder and vanilla essence.
8.
Continue greasing and baking with cup batter until all batter is finished. Bake each layer for
fifteen minutes.
9.
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.
10.
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.