HOW TO MAKE BEBINCA: DESSERT FROM CURRYLAND

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Ingredients​

• 600 ml (1 and 1/2 tins) coconut milk
• 250 gm plain flour
• 500 gm sugar
• 5 gm (1 teaspoon) grated nutmeg
• 12 egg yolks
• 1 and 1/2 cups ghee (clarified butter)

Method​

• STEP 1
  Mix the coconut milk,sugar and nutmeg and add to the beaten egg yolks and make a batter. Slowly add the flour making sure there are no lumps.
• STEP 2
  Grease an oven proof deep sided dish with a spoonful of ghee, pour 75 ml of batter (or enough to be a 1/2 cm deep) into the dish and spread evenly. Place under a grill until golden brown.
• STEP 3
  Remove from under the grill and immediately add another tablespoonful of ghee on top of the previous layer.
• STEP 4
  Now pour another layer of batter of the same thickness as the previous one. Cook under the grill till golden.
• STEP 5
  Bake and repeat this until all the batter is used up (traditionally sixteen layers but do what you can).Finishing with a top layer of ghee.
• STEP 6
  Turn out the bebinca onto a wire rack. Cool and cut into slices before serving.

Bebinca Cake | Good Food

Traditional Goan Dessert usually made at Easter or for celebrations normally consisting of sixteen layers of cake batter made with coconut milk, egg yolks, ghee and flour.

www.bbcgoodfood.com

 

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