A multi-layered cake made by individually baking thin layers of a coconut milk and egg yolk batter one at a time — each layer cooked under heat before the next is poured on top. A Christmas speciality of Goa requiring patience and time.
Ingredients
For each batch of batter (this makes approximately 7 to 8 layers):
1 cup coconut milk (thick)
1/2 cup plain flour (maida)
3/4 cup sugar
6 egg yolks (use only yolks — the thickness comes from yolks)
1/4 tsp cardamom powder
1/4 tsp nutmeg powder
a pinch of salt
ghee for greasing and each layer (about 4 tbsp total)
Method
Make the bebinca batter: In a wide bowl whisk together egg yolks and sugar for 3 minutes until pale and slightly thick. Add the thick coconut milk. Whisk. Add maida, cardamom, nutmeg and a pinch of salt. Whisk until completely smooth and lump-free. The batter should be thin and pourable.
Strain the batter: Pour the batter through a fine strainer to remove any lumps. Divide the strained batter into 7 to 8 equal portions in separate cups — each portion becomes one layer.
Preheat your oven with the top grill/broiler: Bebinca is traditionally made in a clay oven using heat from above (the top coals). In a modern oven, use the top grill/broiler setting at 220°C (425°F). Position the rack so the baking tin is about 12 to 15 cm from the heating element.
Grease the tin and cook the first layer: Grease a round 20 cm cake tin generously with ghee. Pour one portion of batter into the tin and tilt to spread evenly. Place under the grill. Cook for 4 to 5 minutes until the top is golden-brown and set — it should look like a thin baked pancake. Watch carefully and do not let it burn.
Grease and pour the second layer: Remove from the oven. While the first layer is still hot, brush the surface with a few drops of melted ghee. Pour the second portion of batter over the first layer. Tilt to spread evenly.
Return to grill for each layer: Place back under the grill. Cook 4 to 5 minutes until the second layer is golden-brown and set.
Repeat for all 7 to 8 layers: Continue this process — grease each cooked layer with ghee, pour the next portion of batter, grill until golden. Each layer takes 4 to 5 minutes. Total cooking time is 30 to 40 minutes for 7 to 8 layers.
The final layer: After the last layer is cooked, do not add more ghee on top. Let the bebinca cool in the tin for 30 minutes.
Unmould carefully: Run a knife around the edges. Place a plate over the tin and invert carefully. Tap firmly. The bebinca should come out in one piece showing the golden-brown top layer.
Slice and serve: Cut into wedges. The cross-section will reveal all the distinct layers — golden and slightly chewy, with a deep coconut-egg flavour. Serve at room temperature.
Note: Bebinca is the most well-known Goan sweet and is inseparable from Goan Christmas celebrations. The number of layers traditionally signifies the occasion — a 16-layer bebinca is the most prestigious. The skill lies in the patience of making each layer individually — rushing by increasing the heat burns the individual layers and they do not separate cleanly. In Goa it is also sold commercially in boxes as a gift item throughout the year.