21 February 2012

Bebinca (layered Goan dessert)

My recent trip to the tropical paradise-Goa was the best trip I had in years. Goa is actually a gastronomical delight of local cuisine only if you are a non-vegetarian, so say the locals.
The places we stayed were kind enough to serve us great vegetarian fare like –vegetable Xacuti (made with goan spices and coconut) , tondak( made with beans and cashew gravy),Solachi kadi( a spicy coconut and kokum curry) and Sanna (A dry rice cake-a Goan variant of idli).The chef also obliged to show me the method to make the Bebinca and served us one of the best dessert we had.
The Bebinca, also known as bibik or bebinka, is a type of pudding and a traditional Goan dessert. The dessert is baked in layers and traditionally has 16 layers. Its quite a rich (surely not for the faint hearted), traditional Goan dessert. Making Bebinca requires patience - a layer can only be added when the one below it is cooked - but the end result is well worth the effort. Traditionally a deep flat bottomed utensil is placed on burning coal and ghee is heated, a layer of the batter made with plain flour, eggs, sugar and coconut milk. Then a plate is placed on top and a heap of burning coal is placed on top. You have to wait for the layer to bake then you add the next layer and repeat the above process. These days it can be prepared in the oven with a griller.

Plain flour - 2 ½ cups (250 gms)
Coconut milk - 700 ml
Sugar - 2 cups
Eggs - 2 dozen egg yolks
Ghee (clarified butter) - 1 1/2 cups

Mix the coconut milk and sugar together and stir till the sugar is completely dissolved.
In another bowl, whisk the egg yolks till creamy and add the above mixture. Add the flour to the mixture, a little at a time, so that no lumps are left.
Pre-heat your grill. On a stove melt the ghee till it turns liquid.
Put a tablespoonful of ghee in a baking pan at least 6" deep.
Pour the prepared batter into it to form a 1/4" thick layer. Put under the grill and cook till the top is golden.
Remove from under the grill and immediately add another tablespoonful of ghee on the previous layer. Now pour another layer of batter of the same thickness as the previous one. Cook under the grill till golden.
 Keep repeating the layering process till all the batter is used up. The last layer must be ghee. When it is done, turn the Bebinca over on a flat dish.     Cut into slices and serve warm or cool.
Once in a year, the sin is worth biting into!!


  1. can we make this without the eggs?

  2. Hey Mridula, sorry to disappoint you. This is a Goan dessert and the main ingredient is eggs(2 dozen).