Bebinca Recipe | How to make Bebinca in traditional style | Goan Desserts | Cooking Addiction Goa.

A traditional, rich dessert, bebinca is a must-have at any celebration in Goa also known as queen of Goan desserts. The multi-layered cake is made up of thin layers of a coconut flavored batter separated by melted ghee (clarified butter). Bebinca requires patience and a lot of time and
best results can be achieved only by following the traditional method of baking, which involves using a special earthenware oven called tizals. Unlike other baked desserts, Bebinca made in these pots is not baked over a fire but by placing a few burning coconut husks over the lid.
Recipe link- https://youtu.be/NqR5VVtE44o

Ingredients & Quantity

Egg yolks – 12 nos
Thick Coconut milk – 750 ml
Sugar – 450 Gms
Cardamom powder – 1 tsp
Refined Flour – 200 Gms
Salt – 1/4 tsp
Clarified Butter (Ghee) – 100 Gms

Method
1) Separate the egg yolks from egg whites and whisk the egg yolks until creamy.
2) Mix the coconut milk and sugar together and stir until the sugar is completely dissolved.
3) Add the coconut milk to egg yolks and mix well.
4) Add all the flour to the coconut and egg yolks mixture and add cardamon powder to flavour.
5) Preheat oven at 180 degree Celsius.
Put 1 tbsp of ghee in the baking pan, pour some of the prepared batter into it to form 1/4’ thick layer.

* (for this traditional method first burn the coconut husk under the pot simultaneously burn the coconut husk into the second pot once there’s enough heat in the first pot, place your baking tin with the first layer and cover it with the 2 pot, each layer takes around 15 mins depending on the amount of heat, for me it took approx 9 hours to create this Bebinca, this method is time consuming but trust me it gives the best results if done with full dedication)

6) Put it in the oven and cook till the top is golden, monitor frequently by giving more heat from top.
7) Once you get desired colour, add another tbsp of ghee on previous layer.
Now pour another layer of batter of the same thickness as the previous one cook in the oven until golden brown.
8) Keep repeating the layering process till all the batter is used up.
The last layer must be of ghee when it is done turn the bebinca over a flat dish or cut into wedges and serve with a scoop of vanilla ice-cream.

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