Bebinca is called the “Queen of Goan desserts” for a reason. ONE – it tastes divine and TWO – it has those seven majestic-looking layers with beautifully browned caramel which makes it a treat for the eyes.
Every bite of this delish Goan dessert brings out the nutmeg-infused medley of flavors, that come from freshly extracted coconut milk, egg yolks, sugar, ghee, and flour.
The precision in making a Bebinca is acquired through practice and doesn’t come easy.
This is my first attempt and so I will share whatever is the outcome. Whether or not it turns out perfect, I will make sure to post it here. You can be the judge, and let me know your sincere thoughts. I am nervous and keeping my fingers crossed.
Finally, the Bebinca-making day arrives at Deliciously URS
Let’s get started with the step-by-step guide to preparing the much-loved Goan dessert – Bebinca.
Of course, patience is the key here. After the lengthy method, when it is finally done and ready to savor, it resembles a WORK OF ART.
You will find the commercially made Bebinca or Bebik (as the Goans call it) at almost every store in the Margao or Mapusa markets in Goa. But, they say there is a world of difference between homemade and commercial ones.
Bebinca prepared on burning woodfire and coconut husks in a special earthenware oven vessel called “Tizal”, is patiently baked layer-by-layer giving it a rather unevenly caramelized texture.
But that’s the whole beauty of it.
The smoky woodfire brings out the nuttiness and caramelized flavor so beautifully that it cannot be compared to the packed version.
Traditionally Bebik is made up of seven layers.
Beat the sugar and egg yolks, till sugar melts.
Add the coconut milk and whisk the mixture
Sieve the flour with grated nutmeg, add it to this mixture and stir well. Ensure there are no lumps. After this prepare the caramel with sugar and water like a thick syrup.
Divide the batter equally in two bowls. One bowl will have the caramel flavoured batter.
This will give every alternate layer of the Bebik a darker shade of brown.
Grease a cake tin with ghee or butter and add half cup of the light colour batter and bake the first layer in a preheated oven at 200 deg Celsius for 10 minutes.
Now brush ghee or butter gently on the baked layer, before adding the next caramel layer and
bake on top heat for 8 to 10 minutes. Repeat this alternate layering of batter
and baking process till you get your desired layers.
Usually there are seven. Ensure after baking each layer you grease it with ghee,
before adding the batter for the next layer.
Keep note of the baking time, it will reduce as the layers build up, depending on your oven.
Once all the layers are baked, leave the Bebinca to cool completely, preferably overnight and de-mould, slice to serve.
The real craft lies in baking each layer, thin and even. You won’t find the same finesse in the packaged products.
This was my first try and honestly it is not difficult, but I am sure I can do better and add more layers next time. I am not very happy with it for now. Hence I haven’t posted the detailed recipe.
WILL WORK ON IT and keep you posted as and when I upload the final RECIPE.
