How to Make Bebinca, Goa's Seven-Layer Sweet
7 min read
Bebinca is less a recipe and more a meditation. You build it one thin layer at a time, grilling each before pouring the next, until you have a dense, golden cake of coconut, egg yolk and ghee.
Traditionally it has sixteen layers. Mortals can stop at seven and still earn applause. The only real ingredients you need beyond the batter are patience and a warm oven.
It keeps for days, slices like fudge, and pairs perfectly with a cup of masala chai while the sun goes down.
Ingredients
- 10 egg yolks
- 400ml thick coconut milk
- 200g sugar
- 120g plain flour
- 150g ghee, melted
- 1/4 tsp nutmeg
Method
- Whisk yolks, coconut milk and sugar until the sugar dissolves, then fold in the flour and nutmeg to a smooth batter.
- Grease a deep tin and pour in a thin layer of batter. Grill until golden.
- Brush with ghee, pour the next thin layer, and grill again. Repeat for seven or more layers.
- Once the final layer is set, cool completely before turning out.
- Slice thin, serve with chai, and accept the compliments.