Bebinca
An authentic dessert recipe from Goa, India
Cook Time
90 mins
Servings
4 servings
Difficulty
HardCategory
DessertIngredients
For 4 servings
400ml Coconut milk (thick)
150g All-purpose flour (maida)
7piece Egg yolks
250g Sugar
100g Ghee
0.25tsp Nutmeg powder
0.5tsp Cardamom powder
1tsp Vanilla extract
1pinch Salt
9 ingredients needed
💡 Pro Tip: Gather all ingredients before you start cooking for a smooth preparation process.
Cooking Instructions
Follow these step-by-step instructions to prepare this authentic dish
Preheat your oven to 200°C (390°F) with the grill/broiler element on. Grease a round 20 cm baking tin generously with ghee.
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In a large bowl, whisk together the egg yolks and sugar until the mixture is pale, thick, and creamy — about 3–4 minutes.
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Add the thick coconut milk to the egg-sugar mixture and whisk to combine.
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Sift in the all-purpose flour gradually, whisking continuously to avoid lumps. Add nutmeg powder, cardamom powder, vanilla extract, and a pinch of salt. Whisk until you have a smooth, pourable batter.
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Pour a thin layer of batter (about 3–4 tablespoons) into the greased tin, just enough to cover the base.
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Place the tin under the grill/broiler for 4–5 minutes until the layer is set and lightly golden on top. Watch carefully to prevent burning.
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Remove from the oven, brush the cooked layer generously with ghee, then pour another thin layer of batter on top.
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Return to the grill and cook for another 4–5 minutes until set and golden. Repeat this process — layer by layer — until all the batter is used. A traditional bebinca has 7 layers.
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After the final layer is cooked and golden, remove from the oven and allow to cool completely in the tin for at least 30 minutes.
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Run a knife around the edges, invert onto a serving plate, and slice into wedges. Serve at room temperature or slightly warm.
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Chef's Tips
The key to bebinca is patience — each layer must be fully set and golden before adding the next; rushing this process will cause the layers to merge.
Use freshly extracted thick coconut milk for the most authentic, rich flavour; canned coconut milk works but gives a slightly different result.
Brush each layer generously with ghee — this is what creates the characteristic richness and the slight separation between layers.
Bebinca tastes even better the next day as the layers firm up and the flavours deepen; it keeps well at room temperature for 2–3 days.
About This Dish
Bebinca is a traditional dessert dish from Goa, India. This authentic recipe provides exact measurements for cooking 4 servings.
- The key to bebinca is patience — each layer must be fully set and golden before adding the next; rushing this process will cause the layers to merge. - Use freshly extracted thick coconut milk for the most authentic, rich flavour; canned coconut milk works but gives a slightly different result. - Brush each layer generously with ghee — this is what creates the characteristic richness and the slight separation between layers. - Bebinca tastes even better the next day as the layers firm up and the flavours deepen; it keeps well at room temperature for 2–3 days.
Category
Dessert
Cook Time
90 mins
Servings
4 servings
Difficulty
Hard