Bebinca Recipe How To Make Bebinca

BEBINCA - LAYERED GOAN CAKE RECIPE

Steps:

• In a mixing bowl stir in the coconut milk and sugar. Whisk well until the sugar is completely dissolved.
• Separate the eggs and place the yolks into a mixing bowl. Whisk them and then slowly pour and whisk the yolks into the coconut milk sugar mixture.
• Sieve your flour into the coconut milk batter and add the grated nutmeg and cardamom powder as well.
• Whisk the whole content to a smooth crepes like batter consistency without lumps.
• Grab a square or round pan (I prefer square, size of 9.5 inch length x 5 inch breadth and 2 inch deep) and add 1 tablespoon of clarified butter. Place it into the oven for a minute so that the clarified butter melts. Take out and pour about 2 - 2 1/2 ladles into the pan. Allow it to spread evenly.
• Place into the oven and select the grill mode (not all-round heat but the heat from top to down) and allow it to cook for 18 minutes or until you can see the top all brown and hard. Your oven might require more or less time so keep an eye on it!
• Take it out again and spread 1/2 Tablespoon clarified butter all over the last layer. Then again pour in 2 - 2 1/2 ladles full of batter and keep under the grill in the oven until it gets dark and hard (about 18 minutes).
• Repeat the 1/2 Tablespoon clarified butter and 2 1/2 ladles of batter each time until you have used all the batter. You should be having 5-6 layers at the end.
• Remember to keep an eye on your cake so that it doesn't over cook or under cook!
• Once the last layer has cooked add 1/2 Tablespoon of clarified butter and let it cool.
• Once cooled, carefully detach the borders of the cake from the mold with a knife and topple the cake carefully over.
• To serve cut thin slices and enjoy.

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.

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.