Bebinca

Bebinca

Bebinca is the ‘Queen of Puddings’ in Goa, think of this layered cake as an edible souvenir from the Malabar coast. Legend has it that a nun named Bebiana from Goa created this dessert, it’s Portuguese in origin and thoroughly Indian in taste. The rich downy texture of caramelised cake layers are scented with nutmeg and cinnamon. It’s enough to drive anyone to gluttony (excluding Sister Bebiana).

Makes around 10-12 portions

  • 700ml coconut milk
  • 280g granulated sugar
  • 24 egg yolks
  • 250g all purpose flour
  • ½ tsp nutmeg
  • ½ tsp cinnamon
  • 300g ghee
  • Garnish with toasted almond slivers and toasted crushed pistachios

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How To Make Bebinca

  1. Using a bowl, mix the coconut milk and sugar until the sugar has dissolved
  2. In another bowl, whisk the egg yolks until creamy
  3. Add the coconut milk mix to the eggs and combine thoroughly
  4. Sieve in the flour, incrementally and mix well, ensuring there are no lumps left, then add the nutmeg and cinnamon and combine.
  5. Preheat the grill to a medium temperature.
  6. Use a non-stick cake tin with deep sides (approx. 6 inches deep), pop in 1 tbs ghee and melt across the surface.
  7. Now pour in ½ cm of the batter into the cake tin and place under the grill and cook until the top is golden.
  8. Remove, add another tablespoon of ghee on tope of the previous layer and pour another layer batter ½ cm deep, cook until golden.
  9. Repeat until all the batter is used and save a tablespoon of ghee for the top layer and return under the grill until the ghee bubbles.
  10. When the Bebinca is done, turn out the cake over on a wire rack and allow to cool.
  11. Garnish with toasted nuts and cut into slices




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Bebinca

Bebinca is the ‘Queen of Puddings’ in Goa, think of this layered cake as an edible souvenir from the Malabar coast. Legend has it that a nun named Bebiana from Goa created this dessert, it’s Portuguese in origin and thoroughly Indian in taste. The rich downy texture of caramelised cake layers are scented with nutmeg and cinnamon. It’s enough to drive anyone to gluttony (excluding Sister Bebiana).

Makes around 10-12 portions

  • 700ml coconut milk
  • 280g granulated sugar
  • 24 egg yolks
  • 250g all purpose flour
  • ½ tsp nutmeg
  • ½ tsp cinnamon
  • 300g ghee
  • Garnish with toasted almond slivers and toasted crushed pistachios

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