The queen of Goan desserts, this rich, multi-layered pudding cake is a labor of love. Made with coconut milk, ghee, and egg yolks, each layer is individually baked to create a beautifully caramelized, melt-in-your-mouth treat.
Prep20 min
Cook0 min
Bake105 min
Servings8
Serving size: 1 serving
522cal
7gprotein
22gcarbs
Ingredients
10 pcs Egg Yolks (From large eggs, at room temperature)
1.5 cup Caster Sugar (Fine granulated sugar works well)
400 ml Thick Coconut Milk (Use full-fat for the best rich texture)
1.5 cup Maida (Also known as all-purpose flour, sifted)
1 tsp Nutmeg Powder (Freshly grated is highly recommended)
0.25 tsp Salt
1 cup Ghee (Melted, for layering and greasing the pan)
Instructions
1
Prepare the Batter
In a large mixing bowl, combine the egg yolks and caster sugar. Whisk vigorously for 5-7 minutes until the mixture becomes pale, thick, and creamy.
Melt-in-mouth Bebinca slices – a creamy, soul-satisfying treat that's perfect with chai!
This goan dish is perfect for snack. With 522.29 calories and 7.02g of protein per serving, it's a low-sodium option for your meal plan.
46gfat
Slowly pour in the thick coconut milk while continuing to whisk gently. Ensure it is fully incorporated.
In a separate bowl, sift together the maida (all-purpose flour), nutmeg powder, and salt.
Add the dry ingredients to the wet mixture in three separate batches, whisking well after each addition to prevent lumps. The final batter should be smooth and have a thin, pourable consistency.
For an extra smooth texture, strain the entire batter through a fine-mesh sieve into another bowl. This step is crucial for a perfect Bebinca.
2
Preheat Oven and Prepare Pan
Position an oven rack about 6-8 inches from the top heating element. Preheat the oven's broiler (also known as the grill) to a medium-high setting, around 200°C (400°F).
Generously grease a 7-inch round, heavy-bottomed baking pan with about 1 tablespoon of melted ghee, ensuring the bottom and sides are well-coated.
3
Bake the First Layer
Pour one ladle of batter (approximately 1/2 cup or 120 ml) into the greased pan. Swirl the pan to spread the batter into a thin, even layer.
Place the pan under the preheated broiler. Bake for 12-15 minutes, or until the top is a deep golden brown and feels firm to the touch. Keep a close eye on it, as broilers can cook very quickly.
4
Build the Layers
Carefully remove the hot pan from the oven. Generously brush the surface of the cooked layer with about 1 tablespoon of melted ghee.
Gently pour another ladle of batter over the ghee-brushed layer, tilting the pan to ensure it spreads evenly.
Return the pan to the oven and broil for another 12-15 minutes, until the new layer is golden brown and set.
Repeat this process—brushing with ghee, adding batter, and broiling—until all the batter is used. This should create 7 to 8 distinct layers. Subsequent layers may cook slightly faster, so adjust timing as needed.
5
Cool, Rest, and Serve
After the final layer is baked, remove the pan from the oven and place it on a wire rack to cool completely to room temperature. This can take 4-5 hours.
For the best texture and flavor, cover the cooled Bebinca and let it rest overnight at room temperature. This allows the layers to set and the flavors to meld.
To serve, run a thin knife around the edges of the pan and carefully invert the Bebinca onto a serving plate. Cut into slices or wedges.
Serve as is, or slightly warmed with a scoop of vanilla ice cream.
