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Bebinca/ Bibique - A Goan Dessert

2 cups coconut milk
2 ½ cups sugar
1 ¼ cups plain flour
2 whole eggs
6 egg yolks
½ tsp salt
1½ tsp grated nutmeg
A lot of ghee and I mean that!
A few extra tbsp of caster sugar

1 loaf tin or small cake tin


Sift the flour, sugar, salt and 1 tsp nutmeg into a large bowl.

Beat the eggs and egg yolks for about 1 - 2 minutes till they are well mixed and creamy. Gently whisk in the 2 cups thick coconut milk.

Now using a large spatula, fold the egg – coconut mixture into the flour – sugar mixture, beating well till a thick batter is formed. The batter should be of pouring consistency, but not too thin. If it is too thick, then add a little more coconut milk, a little at a time, until this consistency is reached.

Taste, and add the remaining nutmeg if needed.

Preheat an oven to 300 F (150 C). Turn off the oven after preheating, then turn the top grill part on.

Grease the loaf tin with 2 tablespoons of ghee. Put the empty tin in the oven for about 3 minutes. Now using oven gloves, take the tin out and quickly pour in 1 – 2 cups of batter, depending on how thick you like your layers. I only used about 1½ cups for each layer.

Put the tin in the middle of the oven, and cook the first layer for roughly 5 – 10 minutes, until you can see that the top of the layer is set, and browning nicely. It browns fairly quickly, so keep an eye out. Sorry, but you can’t sit down during this process. Check by inserting a skewer into the layer, if its clean, the layer is done.

Once the first layer is browned, take the tin out using oven gloves, and drop in 1 - 2 tablespoons ghee on top of the layer. Press down slightly with a spatula. Then sprinkle over a tbsp of caster sugar. Then pour another 1 – 2 cups of batter over the first layer to make the second layer. Bake again in the oven for 5 – 10 minutes, or till you can see the top go brown, then take out, pour another tbsp ghee on top, sprinkle the caster sugar and pour batter to make a third layer. Keep making the layers until the batter is all used up. This quantity of batter will make 1 loaf tin, with a little batter left over. I used it up in a ramekin.

After all the layers are cooked, turn the grill part off, and the oven part on again. You may have to let the oven cool a bit. Cover the tin with foil, and then bake the whole bebinca for 5 minutes at 300 F. Take out of the oven, and let it go completely cold.  The cake will shrink a bit from the sides. Slide a knife around the edges of the bebinca, and gently invert out on to a plate. Eat as much as you can, and try to avoid the heart attack :-)

Some Cooking Notes:
  • Make sure that the oven shelf is around 1/2 length lower than the middle of the oven, especially if your grill gets very hot.
  • Don't worry if the layers go quite dark on top, just adds to the taste.
  • Add a lot of ghee between layers, I didn't add as much and the layers split a bit.
  • Make sure you grease the bottom of the pan very well, otherwise it will stick... not a major hassle, but still...
  • Keep a sharp eye on the layers as they cook. I think our ovens are hotter than Indian ones, so it takes less time to cook the layers.
  • Don't worry if the layers puff up a bit, they will settle down when the bebinca is baking. Pressing the ghee on top of them will settle them down and the remaining ghee will make sure they stick together.
  • Make the first layer a little thicker than the subsequent ones - maybe 2 cups of batter, instead of 1 and increase the cooking time a little bit too. It will look like an omelette, but that's fine :-) The rest of the layers should be thinner, as they will puff up while cooking.
  • Put in the fridge to store, it will set the bebinca nice and hard. Take out an hour before serving.
Recipe from: http://foodfootballandababy.blogspot.com/
Author: Michelle Peters - Jones
Please do not plagiarise