Authentic Bebinca Recipe from Goa

Bebinca is desert from Goa. It is in mostly popular during Christmas celebrations, weddings, and feasts. Its forte lies within the multi-layered baking system, wherein each layer is cooked one after the other, resulting in a rich , caramelized pudding-like cake. Traditionally, Bebinca has 7 layers, however some variations cross up to sixteen layers, making it a real labor of affection.

Ingredients (for 10–12 layers)

• 9–12 egg yolks
• 400 g sugar
• 600 ml coconut milk
• 200 g all purpose flour
• 1/2 tsp nutmeg powder
• 1/4 tsp salt
• 1/2 cup of ghee used for greasing
• Optional: caramel (for alternating darker layers)

Step by Step Preparation:

1. Batter Prepration
• Beat egg yolks and sugar until it becomes smooth.
• Now mix coconut milk, sifted flour, nutmeg, and salt and mix it well there is no lumps.
• Divide batter into two portions; add caramel to one for darker layers.
2. Layering & Baking
• Preheat oven 180 to 200'C. apply ghee on a deep baking pan.
• Take around 1/4 cup of batter. Now bake, until it turns golden brown.
• Apply ghee on baked layer, then add the next layer of batter.
• Cook around 10 to 12 layers.
3. Finishing Touch
• Apply ghee at the top layer.
• Cool for 4–6 hours before unmolding.
• Slice into wedges and serve slightly warm.

Tips:

• Patience is prime: Each layer should be baked in my opinion, making Bebinca a dessert of dedication.
• Consistency Of Batter: Mix batter every time before pouring each layer to avoid separation.
• Flavor: Some recipes have cardamom at the side of nutmeg for extra flavor.
• Serving: It can be served with vanilla ice cream and with caramel sauce .

Cultural Significance of the dish
Bebinca is more than a dessert. It’s an image of Goan background. Introduced at some stage in Portuguese rule, it reflects the fusion of European baking techniques with local substances like coconut milk. Today, it remains a festive staple, specifically at Christmas tables in Goa, and is regularly proficient to loved ones.