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.
- Extract only thick juice from the coconut, using 600ml hot water. Pass through a fine muslin cloth.
- Add 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.
- Burn 1 tablespoon sugars on slow fire, stir continuously, add 2 tablespoon warm water and stir briskly. Cool.
- Take half a cup of coconut milk mixture, mix cooled caramelised sugar and pour into the coconut milk mixture.
- Once again pass the whole mixture through the muslin cloth. Heat the oven at gas mark 4.
- Take a baking pan, preferably a round one. Put 2 or 3 heaped tablespoons butter or ghee into it.
- Add 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.
- Continue, greasing, layering and grilling till all the batter has been used up. Cool thoroughly and turn on a wide plate.