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 available 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. 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.
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 7-15 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.
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