Bebinca Recipe with step by step photos. Bebinca is a classic traditional Goan Layered Dessert! Bebinca is also known as bibic or bebinka. Bebinca recipe is a delicacy made during all festive occasions in Goa. It’s like a pudding which has 7 layers. It depends how many layers you want to make more or less. I remember vividly whenever we have been Goa never come back without packets of Bebinca, Dodol and Doce de grao. I am happy that I am making them home hence not missing them.
Make Bebinca this Christmas and make it more special. What is Bebinca? It’s a multi-layered pudding made with flour, eggs, sugar, coconut milk and cardamom-nutmeg powder. You need to be patient to make this as this takes quite a lot of effort but it’s worth it. My hubby loves Bebinca and it’s surprise for him tonight post lunch. This dessert is generally eaten plain Or with a dollop of ice-cream.
This stays for a longer time and can be stored for 2 weeks. In Goa it’s made with traditionalstyle of cooking however I have baked them in oven. Now if you bake in OTG the color will be dark brown in color however I have baked in microwave -convection mode hence the color is not so dark brown. However the taste was delicious and yummy.
This dessert will be mastered if made several times. It’s not a difficult dessert but need to have a lot of time and patience. If you are in a hurry please don’t make them. Make when you are having leisure time.
How to make Bebinca recipe :
1. Preheat oven to 180°C 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 20-22 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.
For more Goan sweets check outdodol recipe,guavacheese recipeanddoce de grao recipeon my blog.
Bebinca recipe card detailsbelow:
Goan Bebinca Recipe, how to mak bebinca
Recipe Type: Dessert
Cuisine: Goan, Portugal
Author: Maria@flavorsofmumbai.com
Prep time:
Cook time:
Total time:
Serves: 8
Bebinca is a traditional goan layered pudding and a popular sweet of Goa.
Ingredients
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
1/2 cup ghee at room temperature(clarified butter) + 1 tbsp ghee for the 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
Preheat oven to 180°C 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.
Add one egg yolk at a time and beat until they all mix nicely.
Now add flour, 1 tbsp ghee and salt. Beat all nicely.
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 if using.
Bake again for fifteen mins. Again spread ghee, cardamom powder and vanilla essence.
Continue greasing and baking with 1/2 cup batter until all batter is finished. Bake each layer for fifteen minutes.
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.
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.
Made with a few simple ingredients – egg yolks, flour, coconut milk, sugar and ghee (clarified butter) with a dash of nutmeg powder to add an aromatic note – the dessert was named bebinca, after its creator Bebiana.
Characterized by its seven delicate layers, this dessert has a balanced flavour of sweetness that doesn't overwhelm, showcasing the artistry of a perfect blend. Infused with the subtle allure of coconut and adorned with a velvety smoothness, this bebinca creates a meltingly delightful sensation.
Bebinca : The Queen of Goan Desserts. The western coast of India has proved to be a fulcrum for a wide variety of flavors and has captivated the eyes of various parts of the country as well as tourists from around the world.
Bebinca is available in almost every cafe, bakery, and restaurant all over Goa and is slowly becoming accessible to other parts of the country. In Hyderabad, it is available at Fisherman's Warf. The best thing about the dessert is the shelf life; it can be stored for up to two weeks.
Patoleo, or Patoli, is a traditional Goan sweet prepared for festive occasions like the Feast of the Assumption, Sao Joao, and Ganesh Chaturthi. These steamed cakes are wrapped in turmeric leaves, which impart a unique aroma and flavour. They are made from a mixture of rice flour, coconut, and jaggery.
Rice, seafood, coconut, vegetables, meat, bread, pork and local spices are some of the main ingredients in Goan cuisine. Use of kokum and vinegar is another distinct feature. Goan food is considered incomplete without fish.
The fruits are stomped, and their juice is fermented and then distilled to procure urrak. A second or third distillation produces its stronger counterpart – Feni, a famous alcoholic drink in Goa. Urrak is an exclusive summer drink because of its short shelf-life.
Shelf life depends on the type of sweet. We encourage people to consume sweets as soon as you receive them. The nut burfis can last up to a maximum of 10 days, laddus can last up to 10 days (max) and milk sweets 7 days (max) in the refrigerator. Do any of your sweets contain eggs?
Most candies do have expiration dates, but like most foods, these dates serve more as guidelines for when to consume them. It's generally fine to eat candy past its expiration date, though the quality and texture does decline after a certain point.
They are usually made from milk solids, khoya, and soaked in the goodness of sugar syrup. Talking about the shelf life of these amazing sweets, well, it depends on the ingredients used and the quality of the sugar syrup. On average, they last for 2-3 days at room temperature and 5-7 days in the refrigerator.
The star anise is an essential ingredient in many Goan dishes, including vindaloo, chicken xacuti, and a variety of seafood. Both the seeds and the star itself are present in a spice that has a flavour that is extremely sweet, similar to licorice.
There are many other fruits you will find in Goa, such as sweet tamarind of the legume family, coconuts, and some exotic fruits too like dragon eye, rambutan, pomegranate, jackfruit, durian, and the garnet apple. Coconuts are everywhere in Goa, and they are sold even at the beach, at a price of Rs 20-50 per piece.
At Goa Rare Fruit Farms, you'll discover a diverse range of fruits, ranging from traditional tropical varieties like mango, guava, and papaya to more unusual options such as lychee, hawthorn berry, and dragon fruit. To purchase these fruit plants, consider visiting the farm's nursery first.
The most popular dessert of Goa is Bebinca, which is a layered cake made with flour, coconut milk, eggs, sugar, and ghee. Bebinca is a rich, golden-brown cake with a sweet and creamy texture, and is often enjoyed during special occasions and festivals in Goa.
The staple dish of Goa. There are many variations to this South-West Indian curry but the basic quality is a semi spicy coconut milk curry cooked with the sweetness of the onions and the sour fruity flavour of amchur (mango powder).
Aside from the name, both cakes are cooked with heat on top and bottom. But unlike the Philippine bibingka, the Goa bebinca is a layered dessert wherein each layer must be cooked first before the next one is added (like the way we cook our sapin-sapin). Their bebinca is made with flour instead of glutinous rice.
The bread is made from half-maida and half-whole wheat flour. Bread is a significant part of Goan cuisine, introduced by the Portuguese in the early 17th century. According to Chef Hussain Shahzad, Goa is the only state in India with traditional leavened breads.
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