Bebinca (Goan Layered Coconut Pudding Cake)

Illustrative stock photos, not this exact recipe. Photo credits are at the bottom of the page.

Bebinca is the best-known Goan dessert, traditionally made for Christmas and other celebrations. A rich batter of egg yolks, coconut milk, sugar and ghee is baked one thin layer at a time, each layer browned before the next is added, to make a cake of many fine layers. It is dense, sweet and fragrant with nutmeg and cardamom. Goan cooking is often described as a blend of Indian and Portuguese influences, with coconut, vinegar, tamarind and plenty of chilies and whole spices. Read more in Indian regional cuisines.

Making bebinca takes patience, but the result keeps well for several days.

Recipe label: Based on traditional technique. Photo: illustrative stock photo, not the finished dish from this exact recipe. Regional recipes vary by family and village.

Photo credits: Photo 1: Jahra Tasfia Reza on Pexels; Photo 2: Tiya Nh on Pexels; Photo 3: Anya Dunes on Pexels. Free stock photos, used under the Unsplash or Pexels license and shown here as illustrations only.

Print Recipe

Bebinca (Goan Layered Coconut Pudding Cake)

Author: KP Cooking Method: Baking Cuisine: Goa, Indian Courses: Dessert Recipe Keys: Vegetarian Meals

Prep Time 30 mins Cook Time 60 mins Rest Time 30 mins Total Time 2 hrs

Servings: 10

Description

Bebinca: the classic layered Goan dessert of egg yolks, coconut milk, sugar and ghee, baked one thin layer at a time. A festive treat for Christmas.

Ingredients

Servings

For the batter

• 8 egg yolks (large)
• 1 cup coconut milk (about 240 ml, full fat)
• ³⁄₄ cup sugar (about 150 g)
• ³⁄₄ cup all-purpose flour (about 95 g)
• ¹⁄₂ tsp ground nutmeg
• ¹⁄₂ tsp ground cardamom
• 1 pinch salt

For the layers

• ¹⁄₂ cup ghee (about 115 g, melted)

Instructions

1. Whisk the sugar and egg yolks until pale and thick. Add the coconut milk, then sift in the flour, nutmeg, cardamom and salt and whisk to a smooth, thin batter. Rest for 30 minutes.
2. Preheat the oven to 200 C / 400 F with the broiler (grill) element ready. Grease a 20 cm / 8 in round pan with ghee.
3. Pour about 1/2 cup batter into the pan and tilt to cover. Bake for 4 to 5 minutes until just set, then broil for 1 to 2 minutes until golden on top. Take care, the pan is hot.
4. Brush the baked layer with 1 tbsp ghee, pour in another 1/2 cup batter and repeat, baking and browning each layer until all the batter is used, about 7 layers.
5. Finish with a final layer, then bake at 180 C / 350 F for 10 minutes to cook through. The cake must be fully set; eggs should be completely cooked.
6. Cool completely in the pan, then turn out and slice. Serve at room temperature.

Note

The cake contains eggs, which must be fully cooked. Contains milk (ghee), wheat gluten and coconut. Each layer must be thin. Store covered at room temperature for 2 days or refrigerate for 5 days.