Goan dessert Bebinca is a sumptuous treat layered with egg yolk and coconut milk. A yummy presence at weddings, Christmas feasts, and more, the dessert has a rich Portuguese legacy. Apparently, in the olden days, it was made in a 'dhond'—a huge earthenware pot—cooked slowly over the wooden fire with coal on the lid of the vessel. If you love Goan desserts, here's how you can incorporate Bebinca in your spread:
Ingredients
3 coconut
10 egg yolks
400gm sugar
30gm sugar (caramelised)
150gm refined flour
½ tsp nutmeg powder
Ghee/butter for layering
Salt to taste
Preparation
Grate the coconut and grind it with water
Extract the first and second coconut milk
Caramelize some of the sugar with water
Now beat the egg yolks with the remaining sugar till light and fluffy
Combine the coconut juice, egg mixture, flour, sugar, caramel, salt and nutmeg
Put 2 tablespoons of ghee in a flat bottom vessel and place it in an oven preheated at 180 degrees Celsius
Pour 1 ½ cups of the batter into the vessel and bake till golden brown with both the top and bottom heat for the first layer
Remove the pan from the oven, add a tablespoon of ghee on top of the preparation, and then add another layer
Bake only with top heat
Continue layering and bake only on top heat for the rest of the layers
Layer till the mixture is finished and gets a good brown colour
The bebinca is ready when you find that it does not stick to the sides of the baking mould
Once ready, let it cool naturally overnight
The next morning warm it up for 5 minutes (to see that the ghee/butter melts a little)
This can be preserved in a cool place for about a fortnight
