Goan Bebinca Recipe
Bebinca is also known as bibic or bebinka. This sweet delicacy is 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 multilayered 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 icecream.
This stays for a longer time and can be stored for 2 weeks. In Goa it’s made with an ancient style 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 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. You could check out dodol recipe, guavacheese recipe and doce de grao recipe here. Also my blogger friend Nupur conducting an event and free giveaway gift for bloggers and non bloggers open to all. To participate in this event click on this link http://www.ukrasoi.com/2013/12/christmas-and-new-year-giveaway.html :) 
Bebinca step by step recipe below:
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 is 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 bebinca and serve warm Or cold with a dollop of icecream.
6 egg yolks (keep the whites for making cake Or marzipan)
175 gms refined flour
½ 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
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 ½ 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.
Continue greasing and baking with ½ 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.
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