What are bebinca cakes

Bebinca: A layered Goan dessert

Bebinca is a traditional, rich dessert from Goa, a must for any celebration, be it a birth, wedding, Christmas or Easter. Bebinca takes patience - a layer can only be added if that's underneath - but the end result is well worth the effort. Traditional bebinca has 16 layers, but you can make as many as you want.

What you will need

  • 250 grams of flour
  • 700 milliliters of coconut milk
  • 2 cups of sugar
  • 24 egg yolks
  • 1 1/2 cups
  • Ghee (clarified butter)
  • Garnish: almond slivers

How to do it

  1. Mix the coconut milk and sugar and stir until the sugar is completely dissolved.
  2. In another bowl, beat the egg yolk until frothy.
  3. Add the coconut milk and mix well.
  4. Add all of the flour in, a little at a time, to make sure there aren't any lumps left.
  5. Preheat your grill.
  6. Place a tablespoon of ghee in a baking pan (any pan) at least 6 "deep. Place this pan under the grill until the ghee melts.
  7. Take it out from under the grill and pour in some of the prepared batter to form a 1/4 "thick layer. Place it under the grill and cook until the top is golden. Check regularly.
  1. Remove from under the grill and immediately add another tablespoon of ghee to the previous layer. It will melt.
  2. Now pour another layer of dough the same thickness as the previous one. Cook under the grill until golden.
  3. Repeat the layering process until all of the batter is used up.
  4. The last layer has to be ghee. When done, turn the bebinca on a flat plate and garnish with sliced ​​almonds.
  5. Cut into slices and serve warm or cold.
Dietary guidelines (per serving)
Calories 993
Total fat 73 g
Saturated fat 46 g
Unsaturated fat 18 g
cholesterol 716 mg
sodium 433 mg
carbohydrates 64 g
Fiber 3 g
protein 25 g
(The nutritional information in our recipes is calculated from an ingredient database and should be viewed as an estimate. Individual results may vary.)