BEBINCA
- True Food
- Nov 30, 2020
- 2 min read
Cuisine: Goa, India
Bebinca is a traditional layered dessert from Goa, India, and is considered one of Goa’s most iconic sweets. Its origins trace back to the Portuguese colonial period, when Portuguese baking traditions blended with local Goan ingredients and techniques. Over time, Bebinca evolved into a uniquely Goan dessert made with coconut milk, egg yolks, sweetener and flour, slowly baked layer by layer. Today, Bebinca is celebrated as a part of Goan culinary heritage and is especially prepared during festivals and special occasions.
Ingredients:
Egg yolks - 9
Jaggery - 1 cup
Coconut milk – 3 cups
Whole wheat flour - 2.5 cups
Cardamom powder – a pinch
Salt - a pinch
Coconut oil – 1 cup
Caramelized Jaggery - 3 tablespoons
Method:
In a large bowl, beat the egg yolks until fluffy.
Add jaggery, coconut milk, whole wheat flour, cardamom powder and salt. Mix until a smooth batter forms.
Add coconut oil and mix well.
Divide the batter into two equal portions.
Add caramelized jaggery to one portion and mix well to obtain a darker coloured batter. Leave the other portion plain.
Grease a baking tin lightly with coconut oil.
Pour a thin layer of batter into the tin and bake until the layer is set and lightly coloured on top.
Remove from the oven, brush lightly with coconut oil and pour the next thin layer of batter on top. Alternate between plain batter and caramel batter to create light and dark layers.
Repeat the process, baking one layer at a time until all the batter is used.
Bake the final layer until fully set and lightly golden.
Allow the Bebinca to cool completely before slicing.
Notes:
The whole wheat flour should be sieved before using for baking. Over a broad plate or a bowl, add flour into a thin cotton cloth or Fine-mesh sieve (A sieve is a circular gadget with a finely-woven mesh net used for sieving flour or rava ) and tap the side with one hand. After sieving the flour, the particles left on top of the cloth or sieve should not be used for baking.
Comments