Bebinca Layered Goan Dessert Recipes

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.

BEBINCA RECIPE | HOW TO MAKE BEBINCA

Steps:

• Prepare the caramel: In a saucepan, add sugar and 1/2 tablespoon water, heat on low heat until the sugar starts melting and turns dark brown. Immediately add 1/2 cup of water (exercise extreme precaution, as caramel, is very hot, and it splutters on the addition of water), continue heating on low heat till it thickens and leaves the sides of the pan. Set aside from the heat until further use.
• Preheat the oven to 355 degrees F/180 degrees C. Grease a 9 x 5-inch loaf pan with ghee generously. Set aside. In a mixing bowl, add egg yolks, whisk well.
• Add sugar, whisk to mix it well with the beaten egg yolks.
• Add coconut milk, whisk to combine everything.
• Add flour ( sifted) little at a time to the above mixture, whisk well to combine and get rid of any lumps.
• Add nutmeg powder and salt, mix well.
• This mixture yields approximately 5 cups, divide this equally into two separate mixing bowls. To one mixing bowl add the prepared caramel syrup. Mix well.
• To bake bebinca: Add a tablespoon of ghee to the bottom of the loaf pan, then add about 1/4 cup of the lighter batter. Bake on the uppermost rack for about 15- 20 minutes, or until a toothpick inserted comes out clean. Take it out of the oven. Switch on the broiler. Add about 1 teaspoon of ghee and spread it over the first baked layer. Add another 1/4 cup of darker batter over the ghee, broil for about 3-4 minutes, depending on your oven temperature, it may even take 2-3 minutes or longer, keep an eye. ( You will know when the layer is baked when you see tiny holes on the surface of the layer with some browning. Sometimes the layers tend to puff up during baking, that's perfectly alright, once you remove it from the oven, you have to prick it down with a fork/toothpick when you are applying ghee to that layer. Continue greasing and baking alternate layers( Stir the batter well each time, before pouring in the baking tin), broiling each layer for 2-3 mins. Once all the layers are baked, transfer to a cooling rack, apply some ghee to the topmost layer, leave it to cool in the loaf pan for at least 4-6 hours. Flip it over a serving platter. Cut into slices and serve. Bebinca tastes best when it's slightly warm.