A traditional rich Goan dessert, Bebinca is a must have at any celebration be it a birth, wedding, Christmas or Easter! Making Bebinca requires patience – a layer can only be added when the one below it is cooked – but the end result is well worth the effort. Traditional Bebinca has 16 layers, but you can make as many as you like.
1Extract only thick juice from the coconut, using 600ml hot water. Pass through a fine muslin cloth.
2Add sugar and stir till sugar has dissolved. Add yolks, one at a time and mix thoroughly. Mix in flour and salt till no flour lumps are left. Sprinkle nutmeg powder.
3Burn 1 tablespoon sugars on slow fire, stir continuously, add 2 tablespoon warm water and stir briskly. Cool.
5Take half a cup of coconut milk mixture, mix cooled caramelized sugar and pour into the coconut milk mixture.
6Once again pass the whole mixture through the muslin cloth. Heat the oven at gas mark 4.
7Take a baking pan, preferably a round one. Put 2 or 3 heaped tablespoons butter or ghee into it.
8Add half a cup of batter and bake it for 12 or 15 minutes. Spread a little butter on the baked layer, switch off the oven and grill the second layer for 3 or 4 minutes.
9Continue, greasing, layering and grilling till all the batter has been used up. Cool thoroughly and turn on a wide plate.