Goan Sweets Recipe: Bebinca Recipe, How To Make Bebinca Recipe

A traditional Goan layered dessert that is timeless is bebinca! It resembles a pudding with 7 to 16 layers. Roughly how many layers you want to make will determine this.

Ingredients:

500 ml of thick coconut milk (the original coconut milk extract)
12 large egg yolks
400 grams of powdered sugar or as needed
1 cup of coconut flour
1 cup flour (all-purpose)
1 teaspoon of cardamom powder, possibly ground freshly
1 cup of coconut cream, refrigerated for the whole night
1 teaspoon lemon essence (optional)
1 lime juiced & the zest
1 cup of melted unsalted butter or coconut oil
A dash of powdered nutmeg
A pinch of salt, (or as needed)
2 tablespoons of flaked cashews or almonds for garnishing (optional)
1 tablespoon caramelized sugar (optional)

Instructions:

Mix the sugar and the coconut milk in a sizable heat-resistant bowl. Turn the microwave on for two minutes or so, or until the sugar dissolves fully.
In the bowl of a stand mixer, beat the egg yolks on medium speed for 2 minutes using the paddle attachment. Stir in the warm coconut milk and sugar combination very slowly while the blender runs gradually. Add the cardamom, nutmeg, salt, lime zest, coconut flour, all-purpose flour, and lemon essence. Mix on low speed for an additional few minutes, or until no lumps remain. Once the mixture has sufficiently cooled, add the lime juice and give it one last thorough stir. After pouring it into a big dish, let it cool for 15 to 20 minutes in the refrigerator.

Bebinca Recipe: Mixing Egg Yolks — Egg Yolks

Prepare your pan while the batter is chilling. Coat the pan completely with coconut oil, then place a circle of parchment paper in the bottom and coat it with oil as well. Next, add the caramelized sugar and spread it evenly. Using the same method as when baking a cheesecake in a water bath, tear out a long piece of aluminum foil, fold it over so that it is about 4″ wide, and wrap it around the base of the pan to stop any leaks. The prepared pan should be put on a baking sheet.
The oven rack should be positioned in the center. Preheat the oven to broil. Leave it to heat up thoroughly for a few minutes. Remove the batter from the refrigerator. To heat it a bit, place the prepared pan and empty the baking sheet in the oven for 30 seconds. It tends to stick and crumble if the bottom layer doesn’t begin cooking straight away.
After removing the baking sheet from the oven, spread some butter or coconut oil over the parchment paper and top with one cup of the batter. Return it to the center of the oven and broil it for a duration of 5 to 8 minutes. Not just a few freckles here and there, but uniform browning of the top layer is what we desire! You won’t get the brown striations when you slice the cake if the top doesn’t brown uniformly.

Remove from the oven, spread another 2 tablespoons of coconut oil equally over the top, whisk the batter to remove any bits that have settled to the bottom, and add another cup of coconut oil. It is then placed back into the oven and cooked until it is evenly browned. Proceed with the remaining batter. If the layers begin to slightly dome, that’s okay; adding the oil and batter on top will cause them to flatten out. You will get a seven-layer cake with this recipe. It will take longer for the broiler to brown on top when it is in the “off” cycle, but if you are patient, the results will be worth it!
After the cake has baked through all 7 layers, allow it to cool in the pan on the counter for a minimum of sixty minutes. Prepare the coconut whipped cream while the cake cools down. Add the heavy cream, powdered sugar, vanilla, and coconut cream to the bowl of your stand mixer fitted with the whisk equipment. Whisk at a high speed for a few minutes until (very) soft peaks form. Please return it to the refrigerator to harden up a little. Till you’re ready to serve, refrigerate the whipped coconut cream.

Once the cake cools down (it will peel away from the sides slightly), loosen it from the pan by running a plastic knife around the edges, garnish with flaked cashews or almonds, and serve right away with vanilla ice cream or chilled coconut whipping cream. Have fun!