Bebinca is a traditional Goan dessert that is as rich in flavor as it is in cultural history. This Indo-Portuguese sweet is made from coconut milk, sugar, egg yolks, flour, and ghee, layered and baked one level at a time. The process is slow and requires patience, but the final result—a glossy, layered, pudding-like cake—is well worth the effort. It’s often served during Christmas, weddings, and festive occasions. This recipe makes enough to serve 8 people.
Ingredients
Egg yolks – 10 large
Coconut milk – 1½ cups (thick, first-press if homemade)
Sugar – 1½ cups
All-purpose flour – 1 cup
Nutmeg – ½ teaspoon (freshly grated or ground)
Ghee (clarified butter) – ½ cup (plus extra for greasing)
Salt – a pinch (optional)
How to Make Bebinca
1. Preparing the Coconut Milk
If you’re using fresh coconut, grate about 2 large coconuts and extract the thick milk by adding a small amount of warm water and squeezing through a muslin cloth. This gives a creamy consistency essential for authentic bebinca. If using canned coconut milk, shake well before opening and avoid using thin varieties.
2. Mixing the Batter
In a large mixing bowl, beat the egg yolks until creamy and pale yellow. Gradually add the sugar and continue to whisk until dissolved and fluffy. Now pour in the coconut milk and stir gently to combine.
Sift the flour to remove lumps and slowly add it to the egg and coconut mixture, stirring constantly to form a smooth, lump-free batter. Add a pinch of salt and the nutmeg. Mix well but do not overbeat, or the batter may lose its silky consistency.
3. Preparing the Baking Pan
Choose a deep, round metal baking tin (8 to 9 inches wide) and grease it generously with ghee. Preheat your oven to 180°C (350°F) and place the empty greased tin inside to warm for about 5 minutes. This step helps the first layer cook evenly.
4. Baking the Layers
Take about ¼ cup of the batter and pour it into the hot pan, just enough to cover the bottom. Tilt the pan gently if needed to spread it evenly. Bake this first layer for 12 to 15 minutes, or until it sets and turns light golden brown.
Remove the pan from the oven. Brush the top of the baked layer generously with ghee. Pour the second layer of batter gently on top, ensuring it doesn’t disturb the one below. Bake again until set and golden.
Repeat this step for each layer, brushing with ghee and baking between pours. You should aim for 7 to 12 layers, depending on the depth of your pan and how thin or thick you want each layer. The more layers you do, the more impressive the final appearance will be.
5. Finishing the Bebinca
After the final layer has baked and turned golden, switch off the oven and let the bebinca sit inside for about 10 minutes. Then remove and let it cool in the pan for at least 3 hours. For best results, refrigerate it overnight to firm it up and enhance the flavors.
6. Serving the Bebinca
To serve, gently run a knife around the edges and invert the cake onto a plate. Slice into thin wedges. Bebinca can be served cold or gently warmed. It pairs beautifully with black coffee or a scoop of vanilla ice cream.
Bebinca is not a quick dessert—it’s a dish of patience and love. Each bite is rich, slightly nutty from the ghee, and deeply flavored with coconut and egg. This is a dessert that doesn’t just feed the stomach—it feeds the soul and brings people together.
