Bebinca ( Multi layered Goan dessert)



Bebinca , also known as bebic, is a classic and popular Goan multi layered dessert that features in most festivities, be it Christmas, Easter, weddings or Christenings. It is made using flour, egg yolks, sugar, butter, coconut milk and nutmeg.


Making bebic, requires lots of patience, as each layer has to be baked, before the addition of the next layer and so on. There are 2 batters prepared for the layering:

1- batter made with egg yolks, sugar, coconut milk and flour.

2- to the 1st batter, caramel is added, hence its a little darker, and makes the layer more distinct.


Did you know a traditional bebic has 16 layers?? You can most certainly deviate from the traditional one, and make as many layers as you like:) Although this is commercially availableΒ in most stores in Goa, nothing beats a freshly baked home made one ?


p.s. Post updated with new pictures and detailed step wise pictorial. This time I made thicker layers, so I used 1/2 cup batter for each layer. The first lighter layer took about 15 minutes to bake at 355 F, each layer took about 5-6 minutes to bake on the broil mode. I used a Pullman loaf pan to bake the bebinca.

Recipe courtesy – My mum in law

Ingredients: 1 Cup = 250 ml

200 grams all purpose flour

12 egg yolks

400 grams granulated cane sugar

1/2 tablespoon nutmeg powder

22 oz / 650 ml coconut milk

3/4 teaspoon salt

1/2 cup clarified butter (ghee) (You may also use unsalted butter)

For the caramel:

4 tablespoons sugar

1/2 cup water


1.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 addition of water), continue heating on low heat till it thickens and leaves the sides of the pan.Β Set aside from the heat until further use.


2.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.


3.Add sugar, whisk to mix it well with the beaten egg yolks.


4.Add coconut milk, whisk to combine everything.


5.Add flour ( sifted) little at a time to the above mixture, whisk well to combine and get rid of any lumps.


6.Add nutmeg powder and salt, mix well.


7.This mixture yields approximately 5 cups, divide this equally in two separate mixing bowls. To one mixing bowl add the prepared caramel syrup. Mix well.



8.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 taste best when it’s slightly warm.




Last year’s bebinca with thinner layers!



Since I use a gas range oven, I have the option of broiling ( 500 degrees F). In case you are using an OTG, use the uppermost rack for baking, and continue baking the layers at the same temperature i.e 180 degrees C , it may take longer than the broiling option,( may take about 7-15Β minutes or even less than 7 minutes for each layer to be baked) so you will need to keep an eye to know what works for your oven.

I would love to hear from you , please feel free to share your feedback with photos and suggestions to me at

You can also follow me on Facebook @ Aromaticessence for regular updates.





  1. Shari says:

    What a beautiful dessert! Your pictures are gorgeous. It really must take a lot of patience to make this. But it sounds like the results are worth it The flavors sound yummy! Thank you for sharing one of your traditions. I hope your holidays are wonderful and you have a happy, healthy new year, Freda!

  2. tentimestea says:

    This is really gorgeous and what a labour of love it must be for all those layers of ghee and batter. Our broiler rarely sees any use and I never would have thought that it might be used for cake! I think that the dessert Suzanne mentioned above might be baumkuchen? That’s what I thought of when I saw this!

  3. Loretta says:

    You are a tease Freda :). Oh how I crave a slice of home made bebic, yours looks amazing! Labor intensive for sure, but also a labor of love. Your ma in law is surely teaching you a lot of the traditional Goan dishes, lucky you! So tell me, what will you be doing with all that “kunswar” lying around the house and you’ve been baking a lot this past month :). Merry Christmas, enjoy!

    • Freda @ Aromatic essence says:

      Thanks Loretta ! I wanted to make dodol and Baath , may be next year now ! As for these sweets , will be sharing them with friends and the rest will be gobbled up by everyone at home , all of us have a big sweet tooth. I remember helping out my mom in preparing the sweet platter to distribute to the neighbors :)I really wish we lived close by , would definitely share all these delights with you πŸ™‚ thanks for stopping by !

      • Loretta says:

        Ahh, dodol and baath, love those too. Do you have a good recipe for cheeselets? I’ve just asked my sisters in England the same question. I recall Mum making them pretty frequently, especially around the holidays. Yes, we too would distribute sweets to the neighbors and friends, it was just so lovely then, no big gifts, just wonderful sweets. I’ve been baking up quite a bit too for when our girls visit for Christmas, no Goan sweets though, my last batch of cookies were Linzer cookies, the Austrian one with jam centers. They turned out really good, it has to be our family favorite and I blogged about it too :). I will just dream about your Goan sweets πŸ™‚

        • Freda @ Aromatic essence says:

          Wow , I wanted to make Linzer cookies, but there are too many sweets already πŸ˜€ may be next year or sometime later! I don’t have a recipe for cheeselets Loretta, but I know they are really addictive :p Have a fabulous time with your girls ! Wishing you all a Merry Christmas:)

  4. Megha Agrawal says:

    They look so soft and spongy. Always in awe with your presentations and photographs, hats off to your efforts. Simply loved the last pic, the stacking of plates and stripped effect of dessert. Simple and classy.

  5. Gauri Remedios says:

    Thanks for such a detailed recipe .i admire your patience n enthusiasm for sharing it in such detail . Can’t wait to b in Goa n relish it . My favorite . Happy holidays n a merry Christmas . Will try your recipe in Goa with family.

  6. Loretta says:

    Freda, I know we had a conversation about this earlier up, but I had to respond again. Breakfast time here, and I am so wanting a slice of this right NOW. You’ve really come up with a beauty here! My mum and sister from England went to Goa last month for a wedding. You can imagine what I asked for – they always manage to freeze about a quarter of it for when I visit England in the summer πŸ™‚ Just YUMM!

  7. rasakama says:

    After seeing the first picture, I said to my self… oh Christmas is here ?. Before saying anything about this dessert, your pictures are so beautiful.

    This dessert looks so perfect for christmas dinner and it can make anyone fall in love with it at first sight.

    Thanks for sharing.

  8. cookandenjoyrecipes says:

    You have an amazing colorful looking dessert here.
    I would like to personally invite and hope you will be able to participate in our first new monthly exchange: T’IS THE SEASON: CAKES, COOKIES AND TREATS – December 2016 Share and Inspire Others! – .
    Hope to see there there as well. Entries due via email to by midnight, 10 December, Vancouver, BC time. ?

  9. Evra says:

    Hi Freda,
    After trying out your dinner rolls and they turning out to be a success , i decided to venture into trying out this recipe of yours, making bebinca has always been perceived as a difficult task but i felt as long as i follow all your steps it will turn out awesome and yes it did . The Bebinca was just awesome , just the perfect amount of sweetness and the subtle flavor of nutmeg. Thank you Freda for the amazing recipe. I guess i will be trying out all your recipes πŸ™‚ .

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