This rich layered Goan dessert is a Christmastime favorite. It takes time to bake each layer, but the end product is totally worth it. Just follow a few tips for best results.
Servings: 32
Ingredients
- 10 egg yolks
- 2 1/2 cup sugar
- 1 5/8 cup flour
- 14 oz can of coconut milk I use Arroy-D
- 1/4 tsp nutmeg
- 1/2 cup ghee
Instructions
- Preheat the oven to 350F. Position a rack above center, closer to the broiler.
- In a stand mixer fitted with a paddle attachment, beat the eggs yolks and sugar.
- Alternate adding the flour and coconut milk. Note: Make sure to shake the can well before opening as the coconut mild tends to separate.
- Lastly, add the nutmeg.
- Melt about a quarter cup of ghee in a small saucepan on low heat.
- Brush the melted ghee on the bottom and sides of a loaf pan. Pour about ½ cup of the mixture into the loaf pan. You want to make sure to use a measuring cup so that all your layers are equally thick. I also like to make the layers as thin as possible, so I pour out just enough and then tilt from side to side to coax the batter to the edges. Doing so yields about 15 layers.
- Bake for about 15 minutes til firm.
- Then turn on the broiler and broil the first layer to a light golden brown.
- Remove the bebinca from the oven and brush the surface with melted ghee.
- Using a half cup measure pour out just enough and then tilt from side to side to coax the batter to the edges. Broil until golden brown.Remove the bebinca from the oven and brush the surface with melted ghee.
- Repeat the steps for all the remaining layers.
- Note that as your layers get closer to the broiler your browning time will reduce, so be sure to watch out for your layers not getting to brown.
- Once you have baked the last layer, remove the bebinca from the oven and brush with ghee. Allow it to cool in the loaf pan on a wire rack. Once it is completely cool, run a knife around the edge and invert carefully. Wrap the bebinca in plastic wrap and store in the fridge.
- Bebinca slices best when cold. To slice, slice thin slices. Cut off the angled edges and cut each slice in half. Place on a serving platter. Cover with cling wrap. Serve at room temperature.
Nutrition Facts
Bebinca
Amount Per Serving
Calories 151
Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 5g31%
Cholesterol 68mg23%
Sodium 5mg0%
Potassium 40mg1%
Carbohydrates 21g7%
Fiber 1g4%
Sugar 16g18%
Protein 2g4%
Vitamin A 81IU2%
Vitamin C 1mg1%
Calcium 10mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition Information Disclaimer
Ginny’s Recipe Collection provides nutritional breakdowns for informational purposes only. The data on this site has not been evaluated and approved by the Food and Drug Administration (FDA). The data is calculated using an online 3rd party nutritional calculator. Therefore these figures should be considered as estimates only. Online calculators may yield different results based on their own nutritional fact databases and algorithms they use. Furthermore, varying factors such as product types, adjustment of seasonings, natural variation in produce, and the manner in which they are processed may affect the final nutritional information. To get the most accurate analysis, please consult a registered dietician.
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