The document provides a recipe for Bebinca, a layered Goan dessert. It involves mixing coconut milk, sugar, egg yolks and flour to make a batter. The batter is poured into a greased tin in 1/2 cup layers and baked for 15-25 minutes, spreading ghee and sprinkling spices between each layer. The final layer bakes the longest and can include almonds. Once fully cooled, the Bebinca is unmolded and served warm or cold with ice cream.
The document provides a recipe for Bebinca, a layered Goan dessert. It involves mixing coconut milk, sugar, egg yolks and flour to make a batter. The batter is poured into a greased tin in 1/2 cup layers and baked for 15-25 minutes, spreading ghee and sprinkling spices between each layer. The final layer bakes the longest and can include almonds. Once fully cooled, the Bebinca is unmolded and served warm or cold with ice cream.
The document provides a recipe for Bebinca, a layered Goan dessert. It involves mixing coconut milk, sugar, egg yolks and flour to make a batter. The batter is poured into a greased tin in 1/2 cup layers and baked for 15-25 minutes, spreading ghee and sprinkling spices between each layer. The final layer bakes the longest and can include almonds. Once fully cooled, the Bebinca is unmolded and served warm or cold with ice cream.
The document provides a recipe for Bebinca, a layered Goan dessert. It involves mixing coconut milk, sugar, egg yolks and flour to make a batter. The batter is poured into a greased tin in 1/2 cup layers and baked for 15-25 minutes, spreading ghee and sprinkling spices between each layer. The final layer bakes the longest and can include almonds. Once fully cooled, the Bebinca is unmolded and served warm or cold with ice cream.
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Bebinca Recipe
Bebinca step by step recipe below:
1. Preheat oven to 180C exactly fifteen mins before baking. Grease a round tin Or loaf pan with 2 tbsp ghee. Take a mixing vessel combine coconut milk and sugar. With the help of electric beater beat until sugar dissolves.
2. Add one egg yolk at a time and beat until they all mix nicely.
3. Now add flour, 1 tbsp ghee and salt. Beat all nicely.
4. Pour 1/2 cup of batter and bake for 25 mins. Now spread some ghee over it with the help of brush. Sprinkle little cardamom powder and vanilla essence is using. Bake again for fifteen mins. Again spread ghee, cardamom powder and vanilla essence.
5. Continue greasing and baking with 1/2 cup batter until all batter is finished. Bake each layer for fifteen minutes.
6. For the last batter spread ghee, sprinkle, cardamom, nutmeg and vanilla essence if using. Add flaked almonds if using now. Bake the last layer for 2022 mins.
7. Allow to cool completely. Unmould the pan gently with a tap from behind. Slice bebinca and serve warm Or cold with a dollop of icecream.
Goan Bebinca Recipe
Bebinca is a goan layered pudding and popular sweet of Goa.
Recipe type: Dessert Cuisine: Goan, Portugal Serves: 8
Ingredients (used american measuring cup, 1 cup = 250 ml)
250 ml thick coconut milk (the first extract of coconut milk)
6 egg yolks (keep the whites for making cake Or marzipan) 175 gms refined flour cup ghee at room temperature(clarified butter) + 1 tbsp ghee for bibinca batter 200 gms sugar Or as required (I prefer less sweet) 1 t/s nutmeg powder 1 t/s cardamom powder few flaked almonds (I haven't used) 1 tbsp vanilla essence (optional) a pinch of salt
Instructions 1.
Preheat oven to 180C exactly fifteen mins before baking. Grease a round tin Or loaf pan with 2 tbsp ghee. 2. Take a mixing vessel combine coconut milk and sugar. With the help of electric beater beat until sugar dissolves. 3. Add one egg yolk at a time and beat until they all mix nicely. 4. Now add flour, 1 tbsp ghee and salt. Beat all nicely. 5. Pour cup of batter and bake for 25 mins. 6. Now spread some ghee over it with the help of brush. Sprinkle little cardamom powder and vanilla essence is using. 7. Bake again for fifteen mins. Again spread ghee, cardamom powder and vanilla essence. 8. Continue greasing and baking with cup batter until all batter is finished. Bake each layer for fifteen minutes. 9. For the last batter spread ghee, sprinkle, cardamom, nutmeg and vanilla essence if using. Add flaked almonds if using now. Bake the last layer for 20-22 mins. 10. Allow to cool completely. Unmould the pan gently with a tap from behind. Slice bibinca and serve warm Or cold with a dollop of icecream.
