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Caramelized Bebinca / Goan layered cake

Pooja's Cookery Posted on by
https://youtu.be/4muT0RTQct8

Bebinca, Bibik or Bebinka is a traditional Goan dessert , originally has 16 layers . This pudding or layered cake is prepared on festive season of christmas. There are basic ingredients for the recipe, the important being coconut milk and egg yolks. Remember the coconut milk should be thick for better taste.Usually it is a long and tedious process to prepare Bibinca, but here I have done it in a easy way without compromising on the taste.

You can also check my video for the same.
Preparation Time: 10 Minutes
Cooking Time: 72  Minutes
Total Time: 1 Hour  22 Minutes

 

Ingredients:

  • 1 1/4 Cup(175 grams)  All Purpose Flour / Maida
  • 1 Cup(240 Ml) Thick Coconut Milk
  • 3/4 Cup (120 Grams) Powder White Sugar   + 1/4 cup(40 Grams)  for caramel
  • 6 Egg Yolks
  • 4 Tablespoons of salted or unsalted butter( better if you use ghee/clarified butter)
  •  1 Teaspoon Nutmeg Powder(or cardamom powder)
  • A Pinch of salt
To prepare caramel:
 
Heat a heavy bottom vessel and add 1/4th cup powder white sugar and let it heat on medium heat without any water, shaking the vessel in  between in circular motion. This will take 1-2 Minutes.

When you see that it gets browned up(not burnt), remove from heat and let it cool.
Keep aside.
Method to prepare Bibinca:
Grease cake pan( I used rectangular) with butter.

In a big bowl, take coconut milk and sugar and beat well with electric hand beater till sugar is dissolved.(This will take about 1 minute.)

Add 1 egg yolk at a time and beat till well mixed. Will take roughly about 2 minutes.

Add 1 tablespoon butter and salt. Beat well. Around 1 minute.
Add flour and beat till it gets mixed well.

Divide this batter into 2 parts by pouring half of it in the caramel.
Stir the caramel mixture well.
Don’t worry if it looks lumpy in there. Eventually caramelized sugar will dissolve and the batter will smoothen out.
Now you will have white and brown batter.
Meantime, preheat the oven to 350 degree Fahrenheit.

Take little white batter and pour into the greased pan.
Shake the pan so that the batter settles well and gets spread evenly.( The layer shouldn’t be thick. Not more then quarter of an inch.)
Bake it in the oven for 10 minutes.(Keep a constant watch as the timing may vary depending upon individual oven.)
Check by inserting toothpick. It shouldn’t be watery.

Remove out, brush some butter and sprinkle a little nutmeg powder and pour in little of brown batter. (Remember each layer should be very thin.)
Bake again for 10 minutes.
Remove, brush with butter, sprinkle with nutmeg powder .

Alternate the layers with brown and white, till you are done with both the batters.
I used rectangular 5 x 7 inch cake pan
. so with this quantity of batter, I got to do 7 layered Bibinca.

Once you are done, let it cool down completely and then flip on a plate.
Cut rectangular or square pieces and enjoy Goan Bibinca.
 
[mpprecipe-recipe:218]
 
 
 
 
 
 
 
 

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