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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.
Prepare the Batter
Preheat Oven and Prepare Pan
Bake the First Layer
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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.
This goan recipe takes 125 minutes to prepare and yields 8 servings. At 522.49 calories per serving with 7.03g of protein, it's a advanced recipe perfect for dessert.
Build the Layers
Cool, Rest, and Serve
Add 1/2 teaspoon of cardamom powder along with the nutmeg for a different aromatic profile.
For a more rustic and earthy flavor, you can replace the caster sugar with an equal amount of finely grated palm jaggery. Ensure the jaggery is fully dissolved in the coconut milk before mixing.
Sprinkle a thin layer of finely chopped almonds or cashews over the ghee before adding the batter for one or two of the middle layers to introduce a textural contrast.
The combination of carbohydrates from sugar and flour, along with fats from ghee and coconut milk, provides a quick and substantial source of energy.
Egg yolks are one of the best dietary sources of choline, an essential nutrient that plays a vital role in brain health, memory, and nervous system function.
Coconut milk provides medium-chain triglycerides (MCTs), a type of saturated fat that is metabolized differently by the body and can be used more readily for energy.
A single slice of Bebinca is quite rich and calorie-dense. It contains approximately 650-670 calories, primarily from ghee, sugar, and coconut milk.
Bebinca is an indulgent dessert and not considered a health food. It is high in saturated fats, sugar, and calories. It should be enjoyed in moderation as a special treat.
Yes, you can. While traditional Bebinca has at least 7 layers, you can make a version with 4-5 layers if you are short on time. Simply use a larger amount of batter for each layer.
Dryness can occur from over-baking each layer or, more commonly, from not using enough ghee between the layers. The ghee is essential for keeping the cake moist and rich.
For an authentic Bebinca, it is strongly recommended to use only egg yolks. Using whole eggs will incorporate the egg whites, which will make the texture lighter and more like a standard cake, rather than the dense, rich, pudding-like consistency of traditional Bebinca.
Bebinca has an excellent shelf life. It can be stored in an airtight container at room temperature for up to a week. For longer storage, it can be refrigerated for 2-3 weeks.