The Bebinca is the most gorgeous among Goan sweets and, certainly, the most technique-sensitive. It, however, is not difficult and only needs time; time for both, preparation and cooking. The Bebinca, especially when freshly made at home, is smooth, melt-in-the-mouth soft, delicately layered and heavenly delicious; no wonder it is considered the 'Queen of Goan Desserts'!
Many thanks to my sister, Natly, who taught me this recipe step by step and who still bakes the best Bebinca in all of Goa!
The detailed recipe is here: florencydias.blogspot.com/202...
Ingredients:
Caramel
4 cups of Coconut Milk (from 3&1/2 cups or 320 grams of freshly grated Coconut)
10 Egg yolks, lightly beaten
1&1/4 cups or 150 grams of All-purpose Flour (Maida) [*Made an error in the video*]
1/4 piece of Nutmeg (powdered)
2&1/2 cups or 500 grams of Sugar (granulated)
Melted Ghee for greasing the tin & each layer
For the Caramel:
4 Tablespoons of Sugar
2+5 Tablespoons of Water
Note:
Tin size: 9"x4.5"x2"
Thinner the layers, the better the appeal. I used one ladle of the batter for each layer (one ladle measures 1/2 a cup; understanding the quantity of batter for each layer is a trial-and-error process)
Preheat the oven at 180 degrees Celsius for 15 minutes.
First layer must be baked at 180 degrees Celsius for 15 minutes, all others must be grilled (top rack) for 9-11 minutes.
Music Credits:
Deck the Halls A ‪@incompetech_kmac‬ (incomptech.com)
Licensed under Creative Commons: by Attribution 3.0 License
creativecommons.org/licenses/b...
Bethlehem Christmas by ‪@incompetech_kmac‬​