Bebinca
“A decadent dessert of layered coconut milk and egg yolks, Bebinca is a labor of love baked patiently to achieve its caramel-like richness.”
Coconut Milk
egg yolks
wheat flour
Sugar
Ghee
NutmegWhere it comes from
Bebinca is a traditional Goan dessert, intricately linked with the Portuguese colonial era, showcasing the fusion of local ingredients like coconut with European baking techniques.
On the Palate
How it's made
6 steps · Show ↓52 min active
How it's made
6 steps · Show ↓- 15 min
In a large bowl, whisk together coconut milk, egg yolks, sugar, and ghee until smooth and well combined.
- 25 min
Gradually add wheat flour to the mixture, whisking continuously to avoid lumps. The batter should be smooth and slightly thick.
Watch outEnsure there are no lumps in the batter for a smooth texture.
- 35 min
Preheat a grill to medium heat. Pour a thin layer of batter onto the grill, spreading it evenly. Cook until the top is set and the edges begin to pull away, about 5 minutes.
- 430 min
Carefully add another layer of batter over the cooked layer. Continue grilling and layering, repeating the process until all the batter is used. Each layer should be golden and firm before adding the next.
- 55 min
Once all layers are cooked, remove the bebinca from the grill. Allow it to cool slightly before slicing.
- 62 min
Optionally, garnish with a sprinkle of nutmeg or slivered almonds before serving.
