Bebinca is the most celebrated Goan dessert, made for Christmas, Easter, weddings and other feasts. Legend says it was created by a nun in Old Goa who wanted to make a dessert with seven layers, representing the seven hills of Lisbon and Old Goa. Traditional bebinca has many more, often sixteen layers, built up one at a time.
Each layer is a thin pour of a batter of coconut milk, egg yolks, sugar and a little flour, flavoured with nutmeg and cardamom. It is cooked under a top heat until golden, then brushed with ghee before the next layer is added. The result is a dense, rich, caramelised cake with distinct brown and pale stripes.
Bebinca is served in thin slices, sometimes warm with vanilla ice cream. It keeps well for a week, making it a good dessert to prepare ahead for a feast. Goan households often take pride in their own bebinca, and many families still bake it in a clay oven with coconut husk embers on top, as their grandmothers did.
At a glance
| Region | Goa |
|---|---|
| Cuisine | Goan |
| Diet | Eggetarian |
| Course | Dessert |
| Prep time | 30 minutes |
| Cook time | 120 minutes |
| Total time | 150 minutes |
| Serves | 10 |
| Spice level | Mild |
| Difficulty | Hard |
| Gluten-free | No |
| Key ingredients | coconut milk / egg yolks / sugar / ghee |
Ingredients
- 10 egg yolks
- 2 cups (400 ml) thick coconut milk
- 1 1/4 cups (250 g) sugar
- 1 cup (125 g) maida
- 1/2 tsp grated nutmeg
- 1/2 tsp cardamom powder
- A pinch of salt
- 1/2 cup (100 g) ghee, melted, plus more for greasing
Method
- Stir the sugar into the coconut milk until it dissolves completely, warming gently if needed. Cool.
- Whisk the egg yolks until smooth and pale. Add the coconut milk gradually, whisking.
- Sift in the maida with nutmeg, cardamom and salt, whisking until there are no lumps. Strain the batter.
- Preheat the oven grill to high (around 220 C) with the rack in the upper third. Grease a 7-inch round tin with ghee.
- Pour 1 tbsp melted ghee into the tin and heat under the grill for 2 minutes. Pour in about 1/2 cup batter to form a thin layer. Grill for 8-10 minutes until the top is set and golden brown.
- Remove, brush with 1 tsp ghee, pour in another 1/2 cup batter and grill again until golden. Repeat until all the batter is used, about 12-14 layers.
- After the final layer, bake for 5 more minutes. Cool completely in the tin, then invert onto a plate and slice thinly.
Tips
- Patience is key; each layer must be golden before adding the next.
- Use thick, fresh coconut milk for the richest flavour.
- Rotate the tin halfway through each layer for even browning.
Serve with
Thin slices on their own or warm with vanilla ice cream.