Bebinca Cake Recipes

BEBINCA (LAYERED GOAN DESSERT) RECIPE

Steps:

• Preheat the broiler and set a rack in the middle of the oven.

SWEET POTATO BEBINCA

Steps:

• Heat the oven to 400 degrees. Rinse the sweet potatoes to remove any dirt, pat them dry with paper towels and poke several holes in them with a fork. Put the potatoes in a baking dish or on baking sheet lined with aluminum foil. Roast until completely tender, 35 to 45 minutes. Cool completely before handling. Peel the sweet potatoes, discard the skins, and purée the flesh in a food processor. Measure out 1 2/3 cups/400 grams and set aside, saving the rest for another purpose. (The sweet potatoes may be roasted 1 day ahead and stored in an airtight container in the refrigerator.)
• Reduce the oven temperature to 350 degrees.
• Line the bottom of a 9-inch round baking pan with 2-inch sides with parchment paper and grease lightly with butter. Put the pan on a baking sheet. In a large bowl, whisk together the cooled sweet potato purée, melted butter, eggs, sugar, maple syrup, nutmeg, turmeric and salt until smooth. Add the coconut milk and flour and whisk until the mixture is smooth, with no visible streaks of flour.
• Pour the batter into the prepared pan and put the pan, still on the baking sheet, in the oven. Bake for 55 to 60 minutes, rotating the baking sheet halfway through. The pudding should be firm to the touch in the center and light golden brown around the edges. Remove from the oven and cool completely in the pan on a wire rack. Wrap the pan with plastic wrap and refrigerate to set for at least 6 hours, preferably overnight.
• Once the bebinca has set, run a sharp knife around the sides of the pan, flip the pan onto a baking sheet lined with parchment paper, and tap gently to release. Peel the parchment off the top. Invert onto a serving dish, and peel off the second sheet of parchment paper.
• To serve, use a sharp serrated knife to cut the chilled bebinca into wedges. Store the leftover bebinca, wrapped in plastic wrap, in an airtight container in the refrigerator for up to 1 week.

BEER CAKE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C), grease and flour a 10 inch Bundt pan.
• Combine cake mix and pudding mix in a large bowl. Add beer and vegetable oil and mix lightly. Add 4 eggs. Beat at high speed until mixture is thick, creamy and smooth. Pour into greased and floured Bundt pan.
• Bake at 350 degrees F (175 degrees C) for 55 minutes. Cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. Frost as desired.

GOAN BEBINCA RECIPE, HOW TO MAK BEBINCA

Steps:

• 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 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 if 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.

BIBINGKA

Steps:

• Preheat oven to 350 F. Mix all ingredients in a greased 13 x 9 pan. Bake 1 hour at 350F, or until a toothpick inserted in the center comes out clean. When cool, cut into squares.

BEBINCA CAKE

Steps:

• Mix the coconut milk,sugar and nutmeg and add to the beaten egg yolks and make a batter. Slowly add the flour making sure there are no lumps.
• Grease an oven proof deep sided dish with a spoonful of ghee, pour 75 ml of batter (or enough to be a 1/2 cm deep) into the dish and spread evenly. Place under a grill until golden brown.
• Remove from under the grill and immediately add another tablespoonful of ghee on top of the previous layer.
• Now pour another layer of batter of the same thickness as the previous one. Cook under the grill till golden.
• Bake and repeat this until all the batter is used up (traditionally sixteen layers but do what you can).Finishing with a top layer of ghee.
• Turn out the bebinca onto a wire rack. Cool and cut into slices before serving.

CHEWY COCONUT BIBINGKA (FILIPINO RICE CAKE)

Steps:

• Preheat oven to 375°F Line a 12" x 17" x 1" baking sheet with parchment paper.
• 2. In a large mixing bowl, beat coconut milk, condensed milk, and melted butter until combined. Add eggs, one at a time, and beat until combined. Do the same with both jars of macapuno strings. Gradually beat in mochiko flour. Follow that with the brown sugar and add vanilla extract and beat until combined.
• 3. Pour batter into lined cookie sheet. Bake until golden brown and sides are slightly dark brown, about 45-50 minutes.
• 4. Once cooled, loosen the sides, cut into squares and place it in a serving tray. Discard parchment paper.