𝑩𝒆𝒃𝒊𝒏𝒄𝒂

𝙌𝙪𝙚𝙚𝙣 𝙤𝙛 𝙜𝙤𝙖𝙣 𝙙𝙚𝙨𝙨𝙚𝙧𝙩𝙨✨

Once a piece of this Goan layered sweet comes in contact with the taste buds of any culinary connoisseur, the flavour gets indelibly etched in the archives of his or her culinary memoirs.

Here I am sharing a detialed recipe of Bebinca that worked perfectly for me for the first time and I am very happy with the results.❣️

You need 600 ml coconut milk, 300 grams sugar, 9 egg yolks,150 grams all purpose flour or maida, 70 grams ghee (clarified butter, melted) ,1/4 teaspoon nutmeg powder ,1/4 cup sugar + 3 tablespoons water (for caramel) 1/8 teaspoon salt 

Method: 

💟0n medium flame, heat a saucepan with 1/4 cup sugar and let it caramelize. Do not stir but if you notice sugar that has not melted then gently move around with a spoon. When the sugar turns into an amber colour, add 3 tablespoons of water and stir to dissolue. Heat to slightlg thicken and take off heat. As it cools, it will turn into a sgrupg consistency. (Note: If it hardens on cooling, add very little water and run in the microwave for 30 seconds Stir to mix and run again for another 30 seconds. Set aside to cool and thicken before adding to the batter.) 

Sift the flour and set aside. 

💟In a bowl, whisk the egg yolks with the sugar till creamy. Mix in thick coconut milk and salt. Add 2 tablespoons of flour at a time and alternate with the remaining thin coconut milk to form a batter free of lumps. Using a sieve, strain the mixture into a bowl and stir in the nutmeg powder. 

💟The batter is around 5 cups so divide into two bowls, i.e. 21/2 cups batter in each bowl. To one, add the caramel to achieve a brown colour. (Note: I added all the caramel so ensure that you don’t bum or blacken the sugar.) 

💟To build 10 lagers, 1/2 cup of batter will be used for each layer, the light yellow alternating with the brown one. 

Note: If you haue a large oven with four positions, then place the ouen rack in the second position from top. 

Preheat the ouen onlg the top grill (element) or broiler to 400 F or 200 C. 

💟Take an 8" x 3.5" cake pan and heat directlg on the stouetop on medium flame. Add 1 tablespoon of ghee and tilt pan so that it covers the entire bottom. Once slightlg hot, stir the light batter and pour 1/2 cup into the pan. Tilt to spread and cover the entire bottom. Let this lager cook on the stouetop on medium heat till the sides and top are set (see picture aboue). Transfer the pan to the ouen and grill till top is cooked with brown specks. Keep a watchful ege. The first lager took only 3 minutes to cook. 

Remove the pan from the ouen and gentlg press down Lager with the back of a spoon or measuring cup. Then, using a silicone brush, applg ghee all over the first lager. (Note: Do not just spoon in some ghee but take the trouble and use a silicone brush. This process will adhere all the layers together.) 

💟Now stir the brown batter add1/2 cup on top of the first lager. Tilt and spread to cover all over. Place pan under the grill to cook. The second lager took 5 minutes. 

Continue bg first gentlg pressing down, then, brushing ghee ouer each lager, stirring the batter each time before pouring into the measuring cup and alternating light with the dark. 

Though the first lager took onlg 3 minutes to cook. the following lagers took 5 minutes with the time going up to 6 minutes towards the last few lagers. So keep a watchful eye and ensure that each lager ls properlg cooked and brushed with ghee

In between cooking, if you notice that the lagers bubble up, just press it down or use a toothpick to release the air. 

The entire bebinca took around 50 minutes in the oven. 0le the top grit! (broiler mode) was used. 

💟Allow the bebinca to cool and set before unmoulding. at least for 12 hours. (Note: I prepared Bebinca from 8 pm. to 10 pm. and left it overnight to cool.) 

To unmould, place pan on the stouetop on low heat for 30 seconds. This is to melt the solidified ghee at the bottom of the pan. Run a knife (blunt side) along the sides of the pan. This will avoid cutting through the bebinca and give a clean finish. Now gently moue pan up and down, both clockwise and anti clockwise to ensure that it is released. lnuert onto a dish, cut into wedges or desired pieces and serve. Serve it with dallop of cream or Vanilla ince cream. Happy cooking ❣️