- Preparation and cooking time
- A challenge
- Makes 16 layers
Traditional Goan Dessert usually made at Easter or for celebrations normally consisting of sixteen layers of cake batter made with coconut milk, egg yolks, ghee and flour.
- 600 ml (1 and 1/2 tins) coconut milk
- 250 gm plain flour
- 500 gm sugar
- 5 gm (1 teaspoon) grated nutmeg
- 12 egg yolks
- 1 and 1/2 cups ghee (clarified butter)
- STEP 1Mix the coconut milk,sugar and nutmeg and add to the beaten egg yolks and make a batter. Slowly add the flour making sure there are no lumps.
- STEP 2Grease an oven proof deep sided dish with a spoonful of ghee, pour 75 ml of batter (or enough to be a 1/2 cm deep) into the dish and spread evenly. Place under a grill until golden brown.
- STEP 3Remove from under the grill and immediately add another tablespoonful of ghee on top of the previous layer.
- STEP 4Now pour another layer of batter of the same thickness as the previous one. Cook under the grill till golden.
- STEP 5Bake and repeat this until all the batter is used up (traditionally sixteen layers but do what you can).Finishing with a top layer of ghee.
- STEP 6Turn out the bebinca onto a wire rack. Cool and cut into slices before serving.