Bebinca
Bebinca, from above
Non vegEggGoa

Bebinca

Sixteen thin layers of coconut egg custard, each baked one by one. The queen of Goan desserts.

180 minTime
3 gProtein each
mildSpice
Layer by layer2 chapters · 1 min read

Make it your way

Grandma's wayYolks, coconut milk, ghee, layer after layer.
The original
284kcalsame
3 gproteinsame
1 gfibresame
180minutessame

Classic bebinca.

Per serving, worked out from the ingredient table.

Ingredients

12 servings
Eggyolks of 10 eggs
Thick coconut milk2 cups
Sugar1¼ cups
Maida (all-purpose flour, plain flour)¾ cup plus 1 tbsp
Ghee½ cup, melted
Whole spices¼ tsp nutmeg, grated
Salta pinch

Method

4 steps
  1. 1Dissolve the sugar in the coconut milk. Whisk in the yolks, then the flour, nutmeg and salt to a smooth, thin batter.
  2. 2Heat 1 tbsp ghee in a deep baking dish under the grill, pour in a thin layer of batter and grill until set and browned.
  3. 3Spoon a little ghee over, add another thin layer and grill again. Repeat until the batter is used.
  4. 4Cool completely, then invert and slice.
Serve it like this

Serve in small bowls, warm or chilled as it likes best, with a few chopped nuts on top.

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Make it a meal

What goes with Bebinca: a bread or rice, a side, something to drink and something sweet.

A little snack Goan prawn rissoles80 min
A little snack Kulkuls75 min
To drink South Indian filter coffee20 min
To drink Sol kadhi40 min
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