Goan Bebinca | Bebic | Layered Dessert

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 (or Bebic), 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'!

I did a little reading on the history of the bebinca and found an interesting article in Economic Times Panache; I suggest reading it, to understand the gastronomic glory of this dessert more fully and how we've let that glory fade. Click here for the article.

But, we can change that :) Here's how you can recreate a luscious, beautiful bebic at home!

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!

Recipe Notes before you begin:

• When making the caramel, adding 2 tablespoons water to the sugar at the start ensures that the sugar doesn't burn. However, don't add too much water, because then it takes longer to caramelize. When the sugar melts and colours to a rich dark brown, turn off the flame, pour in the 5 tablespoons of water, all at once; it will bubble and steam, so be careful; then stir it and let it cool and thicken.
• I don't strain my batter because I mix it in a way that doesn't create lumps (I've explained the whole process in the method); nonetheless, if you do find some lumps or large bits of nutmeg, strain the batter when dividing.
• When dividing the batter, count the number of cups/ladles poured into each; it gives an idea of how many layers you can expect.
• Whenever ladling, either for dividing the batter or pouring into the tin, make sure to stir the batter as the flour tends to settle to the bottom.
• My baking 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). For even layers, pour the same quantity of batter each time (technique-sensitive!).
• 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.
• Bebinca must be grilled on the top rack close to the broiling element (the rod that gets red hot); if kept too far from it, only the surface cooks, the inside remains a little raw.
• Baking all the layers in my experience, burns and darkens the layers that have been already cooked, and shrinks the batter, reducing the height. Grilling on the other hand keeps it moist and maintains height.
• The topmost layer needs the least amount of time to grill (9 minutes in my case) since it is closest to the broiling/grilling element. Don't darken this layer much.

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)
• 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

Method:

1.   First, make ready the caramel, by heating the sugar in a saucepan with 2 tablespoons of water. Don't stir it just swirl/shake the pan to avoid burning. When richly browned, turn off the heat, pour in the 5 tablespoons of water (be careful) and stir and set aside to cool and thicken.

 

2.   Extract the coconut milk (I used 3 small coconuts). Separate 10 egg yolks and whisk them lightly with a fork/wire whisk.

 

3.   In a large bowl, sift together the flour and nutmeg powder (this helps reduce chances of lumping).

 

4.   To this, add a little of the coconut milk (about 2 ladles) and whisk. Keep adding a little at a time, just enough to make a thick, smooth paste.

 

5.   Pour in the beaten egg yolks and combine well.

 

6.   Then pour in the remainder of the Coconut milk and stir. Add the sugar and stir till it dissolves.

 

7.   Divide this batter into 2 bowls; I used the same saucepan in which I prepared the caramel to contain the darker batter. Allow this to rest for 20-30 minutes.

 

8.   Meanwhile, preheat the oven at 180 degrees Celsius for 15 minutes, and grease the baking tin (base and walls) with generous spoons of melted ghee/dalda (hydrogenated vegetable fat).

9.   Pour a ladle of the lighter batter first; make sure it covers the base of the tin, but don't pour too much as it would lead to a thick layer. Bake this layer at 180 degrees Celsius for 15 minutes (top rack), or till few browned spots are seen on the surface (this indicates that it is cooked enough).

 

10. Next, gently apply some more melted fat on the surface (at least 2 tablespoons) and pour in the darker batter; do this delicately because the underneath layer is still soft and can be damaged by pouring from a height or with great speed. Grill or broil this layer (direct heat from the top) on the top rack close to the grilling/broiling element for about 11 minutes. Few brown spots on the surface are indicative of the layer being cooked.

 

11. Repeat the process, alternating with the batters, till all is used up or the tin height is reached.

      12. The last layer may need only 8-9 minutes (varies from oven to oven).

13. When done, allow it cool completely. You may brush the top with a little oil for a shine. Don't use ghee for this purpose, because ghee solidifies and leaves whitish spots.

14. To remove the bebinca from the mould, heat it a little on the stove (for a minute or so) and then release the edges. Overturn it twice so that the darker, last grilled layer is on top. Cut the sides with a sharp knife for a clean finish.

It can last at room temperature for about a week after which it maybe refrigerated. If refrigerating enclose it well; warm it the microwave for a few seconds before serving for best results :)

The recipe-video is here:

Dev Borem Korum | Thanks and God Bless