Traditional Indian Bebinca Recipe
Bebinca is a traditional Goan dessert made from coconut milk, egg yolks, and ghee, known for its distinctive layered appearance. This indulgent cake, with its rich and moist texture, is perfect for special occasions. Each layer is cooked under a grill, making it a unique and delicious treat that keeps well for a few days.
Equipment
- 18cm round baking tin (at least 8cm deep, with a solid base)
- Mixing bowls
- spatula
- chopping board,
Ingredients
- 350 ml coconut milk
- 225 g caster sugar
- 12 egg yolks
- 125 g plain flour
- 170 g ghee or clarified butter
- 30 g flaked almonds toasted
Instructions
- Mix the coconut milk and caster sugar in a bowl, stirring until the sugar has completely dissolved.
- Using an electric mixer, whisk the egg yolks until thick and pale.
- Gradually mix in the coconut milk, then slowly add the plain flour, ensuring there are no lumps.
- Preheat your grill.
- Grease the 18cm round baking tin with a tablespoon of ghee and place it under the grill until the ghee melts.
- Remove the tin from the grill and pour in enough batter to form a 5mm thick layer.
- Place the tin back under the grill and cook until the top is golden, checking frequently.
- Remove the tin from the grill, add another tablespoon of ghee, and pour in another 5mm thick layer of batter.
- Repeat the process, cooking each layer under the grill until all the batter is used.
- Finish the last layer with ghee.
- Once all layers are cooked, turn the bebinca out onto a chopping board.
- Decorate with toasted flaked almonds.
Notes / Tips / Wine Advice:
Pair with a sweet Riesling or a dessert wine like Muscat.
Nutritional Information
Calories: 410 kcal | Carbohydrates: 32 g | Protein: 5 g | Fat: 30 g | Fiber: 2 g | Sugar: 22 g | Salt: 0.2 mg
