Bebinca Recipe

Bebinca, also known as bibik or bebinka, is a classic and popular Goan dessert. Here is a simple, step-by-step recipe to make Goan bebinca.

There are a number of traditional Goan delicacies , and Bebinca, also known as the queen of Goan desserts, is one that is always featured in most Goan festivities, be it Christmas, Easter, weddings or Christenings. Making bebic, requires lots of patience, as each layer has to be baked, before the addition of the next layer and so on. Homemade bebinca is definitely a labor of love!

• BEBINCA INGREDIENTS
• YOU MAY ALSO LIKE THESE TRADITIONAL GOAN SWEETS
• STEP BY STEP INSTRUCTIONS TO MAKE BEBINCA
• HOW TO MAKE GOAN BEBINCA?
• Bebinca Recipe | How To Make Bebinca

BEBINCA INGREDIENTS

For this Goan dessert, bebinca recipe, made using,

• Flour
• Egg yolks
• Sugar
• Butter or ghee,
• Coconut milk
• Nutmeg

There are 2 batters prepared for the layering:

1- batter made with egg yolks, sugar, coconut milk, and flour.

2- to the 1st batter, caramel is added, hence it’s a little darker, and makes the layer more distinct.

Did you know the traditional bebinca dessert has 16 layers?? You can most certainly deviate from the traditional one, and make as many layers as you like:) Although this is commercially available in most stores in Goa, nothing beats a freshly baked homemade bebinca!

• Doce de grao
• Bolinhos de coco
• Baath Cake | Batica

STEP BY STEP INSTRUCTIONS TO MAKE BEBINCA

1.Prepare the caramel: In a saucepan, add sugar and 1/2 tablespoon water, heat on low heat until the sugar starts melting and turns dark brown. Immediately add 1/2 cup of water( exercise extreme precaution, as caramel, is very hot, and it splutters on the addition of water), continue heating on low heat till it thickens and leaves the sides of the pan. Set aside from the heat until further use.

2.Preheat the oven to 355 degrees F/180 degrees C. Grease a 9 x 5-inch loaf pan with ghee generously. Set aside. In a mixing bowl, add egg yolks, whisk well.

3.Add sugar, whisk to mix it well with the beaten egg yolks.

4.Add coconut milk, whisk to combine everything.

5.Add flour ( sifted) little at a time to the above mixture, whisk well to combine and get rid of any lumps.

6.Add nutmeg powder and salt, mix well.

7.This mixture yields approximately 5 cups, divide this equally in two separate mixing bowls. To one mixing bowl add the prepared caramel syrup. Mix well.

8. To bake bebinca: Add a tablespoon of ghee to the bottom of the loaf pan, then add about 1/4 cup of the lighter batter. Bake on the uppermost rack for about 15- 20 minutes, or until a toothpick inserted comes out clean. Take it out of the oven. Switch on the broiler. Add about 1 teaspoon of ghee and spread it over the first baked layer. Add another 1/4 cup of darker batter over the ghee, broil for about 3-4 minutes, depending on your oven temperature, it may even take 2-3 minutes or longer, keep an eye.

(You will know when the layer is baked when you see tiny holes on the surface of the layer with some browning. Sometimes the layers tend to puff up during baking, that’s perfectly alright, once you remove it from the oven, you have to prick it down with a fork/toothpick when you are applying ghee to that layer. Continue greasing and baking alternate layers. (Stir the batter well each time, before pouring in the baking tin), broiling each layer for 2-3 mins. Once all the layers are baked, transfer to a cooling rack, apply some ghee to the topmost layer, leave it to cool in the loaf pan for at least 4-6 hours. Flip it over a serving platter. Cut into slices and serve. Bebinca tastes best when it’s slightly warm.

Last year’s bebinca with thinner layers!

NOTES

1.Since I use a gas range oven, I have the option of broiling ( 500 degrees F). In case you are using an OTG, use the uppermost rack for baking, and continue baking the layers at the same temperature i.e 180 degrees C , it may take longer than the broiling option,(may take about 7-15 minutes or even less than 7 minutes for each layer to be baked) so you will need to keep an eye to know what works for your oven.

2.You can also make a round bebinca cake, by following the same procedure in a round baking tin.

3.Post updated with new pictures and detailed stepwise pictorial. This time I made thicker layers, so I used 1/2 cup batter for each layer. The first lighter layer took about 15 minutes to bake at 355 F, each layer took about 5-6 minutes to bake on the broil mode. I used a Pullman loaf pan to bake the bebinca.

HOW TO MAKE GOAN BEBINCA?

Bebinca Recipe | How To Make Bebinca

Ingredients1x2x3x

Measuring cup used, 1 Cup = 250 ml, 1 tsp = 5 ml

• 200 grams all-purpose flour (maida)
• 12 egg yolks
• 400 grams granulated cane sugar
• 1/2 tbsp nutmeg powder
• 22 oz / 650 ml coconut milk
• 3/4 tsp salt
• 1/2 cup clarified butter (ghee), You may also use unsalted butter

For the caramel

• 4 tbsp sugar
• 1/2 cup water

Instructions

• Prepare the caramel: In a saucepan, add sugar and 1/2 tablespoon water, heat on low heat until the sugar starts melting and turns dark brown. Immediately add 1/2 cup of water (exercise extreme precaution, as caramel, is very hot, and it splutters on the addition of water), continue heating on low heat till it thickens and leaves the sides of the pan. Set aside from the heat until further use.
• Preheat the oven to 355 degrees F/180 degrees C. Grease a 9 x 5-inch loaf pan with ghee generously. Set aside. In a mixing bowl, add egg yolks, whisk well.
• Add sugar, whisk to mix it well with the beaten egg yolks.
• Add coconut milk, whisk to combine everything.
• Add flour ( sifted) little at a time to the above mixture, whisk well to combine and get rid of any lumps.
• Add nutmeg powder and salt, mix well.
• This mixture yields approximately 5 cups, divide this equally into two separate mixing bowls. To one mixing bowl add the prepared caramel syrup. Mix well.
• To bake bebinca: Add a tablespoon of ghee to the bottom of the loaf pan, then add about 1/4 cup of the lighter batter. Bake on the uppermost rack for about 15- 20 minutes, or until a toothpick inserted comes out clean. Take it out of the oven. Switch on the broiler. Add about 1 teaspoon of ghee and spread it over the first baked layer. Add another 1/4 cup of darker batter over the ghee, broil for about 3-4 minutes, depending on your oven temperature, it may even take 2-3 minutes or longer, keep an eye. ( You will know when the layer is baked when you see tiny holes on the surface of the layer with some browning. Sometimes the layers tend to puff up during baking, that’s perfectly alright, once you remove it from the oven, you have to prick it down with a fork/toothpick when you are applying ghee to that layer. Continue greasing and baking alternate layers( Stir the batter well each time, before pouring in the baking tin), broiling each layer for 2-3 mins. Once all the layers are baked, transfer to a cooling rack, apply some ghee to the topmost layer, leave it to cool in the loaf pan for at least 4-6 hours. Flip it over a serving platter. Cut into slices and serve. Bebinca tastes best when it’s slightly warm.

Notes

1. Since I use a gas range oven, I have the option of broiling ( 500 degrees F). In case you are using an OTG, use the uppermost rack for baking, and continue baking the layers at the same temperature i.e 180 degrees C , it may take longer than the broiling option,(may take about 7-15 minutes or even less than 7 minutes for each layer to be baked) so you will need to keep an eye to know what works for your oven.
2. You can also make a round bebinca cake, by following the same procedure in a round baking tin.
3. Post updated with new pictures and detailed stepwise pictorial. This time I made thicker layers, so I used 1/2 cup batter for each layer. The first lighter layer took about 15 minutes to bake at 355 F, each layer took about 5-6 minutes to bake on the broil mode. I used a Pullman loaf pan to bake the bebinca.

I would love to hear from you! Please feel free to share your feedback with photos and suggestions to me at aromaticessence77@gmail.com

You can also follow me on,

Facebook @ Aromaticessence

Pinterest @ Aromatic Essence

Instagram @ aromatic_essence77

Twitter @ freda_dias

Thanks for stopping by!

Regards,

Freda

Bebinca Recipe | How To Make Bebinca

Ingredients

Measuring cup used, 1 Cup = 250 ml, 1 tsp = 5 ml

• 200 grams all-purpose flour (maida)
• 12 egg yolks
• 400 grams granulated cane sugar
• 1/2 tbsp nutmeg powder
• 22 oz / 650 ml coconut milk
• 3/4 tsp salt
• 1/2 cup clarified butter (ghee), You may also use unsalted butter

For the caramel

• 4 tbsp sugar
• 1/2 cup water

Instructions

• Prepare the caramel: In a saucepan, add sugar and 1/2 tablespoon water, heat on low heat until the sugar starts melting and turns dark brown. Immediately add 1/2 cup of water (exercise extreme precaution, as caramel, is very hot, and it splutters on the addition of water), continue heating on low heat till it thickens and leaves the sides of the pan. Set aside from the heat until further use.
• Preheat the oven to 355 degrees F/180 degrees C. Grease a 9 x 5-inch loaf pan with ghee generously. Set aside. In a mixing bowl, add egg yolks, whisk well.
• Add sugar, whisk to mix it well with the beaten egg yolks.
• Add coconut milk, whisk to combine everything.
• Add flour ( sifted) little at a time to the above mixture, whisk well to combine and get rid of any lumps.
• Add nutmeg powder and salt, mix well.
• This mixture yields approximately 5 cups, divide this equally into two separate mixing bowls. To one mixing bowl add the prepared caramel syrup. Mix well.
• To bake bebinca: Add a tablespoon of ghee to the bottom of the loaf pan, then add about 1/4 cup of the lighter batter. Bake on the uppermost rack for about 15- 20 minutes, or until a toothpick inserted comes out clean. Take it out of the oven. Switch on the broiler. Add about 1 teaspoon of ghee and spread it over the first baked layer. Add another 1/4 cup of darker batter over the ghee, broil for about 3-4 minutes, depending on your oven temperature, it may even take 2-3 minutes or longer, keep an eye. ( You will know when the layer is baked when you see tiny holes on the surface of the layer with some browning. Sometimes the layers tend to puff up during baking, that’s perfectly alright, once you remove it from the oven, you have to prick it down with a fork/toothpick when you are applying ghee to that layer. Continue greasing and baking alternate layers( Stir the batter well each time, before pouring in the baking tin), broiling each layer for 2-3 mins. Once all the layers are baked, transfer to a cooling rack, apply some ghee to the topmost layer, leave it to cool in the loaf pan for at least 4-6 hours. Flip it over a serving platter. Cut into slices and serve. Bebinca tastes best when it’s slightly warm.

Notes

1. Since I use a gas range oven, I have the option of broiling ( 500 degrees F). In case you are using an OTG, use the uppermost rack for baking, and continue baking the layers at the same temperature i.e 180 degrees C , it may take longer than the broiling option,(may take about 7-15 minutes or even less than 7 minutes for each layer to be baked) so you will need to keep an eye to know what works for your oven.
2. You can also make a round bebinca cake, by following the same procedure in a round baking tin.
3. Post updated with new pictures and detailed stepwise pictorial. This time I made thicker layers, so I used 1/2 cup batter for each layer. The first lighter layer took about 15 minutes to bake at 355 F, each layer took about 5-6 minutes to bake on the broil mode. I used a Pullman loaf pan to bake the bebinca.

Goan Fish Jeerem Meerem Curry is one of my favorite fish curries! This is a really easy fish curry, that doesn’t use coconut, yet is uber delicious nonetheless!

Hi guys! Sharing a very traditional yet delicious dish from the Goan cuisine, Fish jeerem meerem curry!

Jeerem meerem is basically pronounced as ‘jeerey-meerey’, the m is silent. ‘Jeerem’ means cumin seeds and ‘meerem’ means pepper in Konkani.

So as the name suggests, the dish consists of meat/seafood cooked in a paste prepared of cumin and peppercorns along with a few other spices.

The peppercorns and green chillies lend the required heat to this dish, which is well balanced with the tomatoes, tamarind, and vinegar.

Coconut forms an integral part of most Goan curries, but this dish doesn’t use coconut. This fish curry pairs well with plain steamed rice or even pav .

I actually prepared this dish during my vacations in Mumbai since we get some really fresh seafood there, especially these delicious sweet pomfrets!

We relished it along with some ‘thambdi bhaji’ (sauteed red amaranth leaves with freshly grated coconut). That made for such a soul-satisfying meal!!

• How to make Goan fish jeerem meerem curry – Step by step instructions
• Goan Fish Jeerem Meerem Curry

How to make Goan fish jeerem meerem curry – Step by step instructions

Step 1: Marinate the fish

Marinate the fish (about 2-3 medium pomfrets sliced into 1-inch thick slices) with a little salt, and set aside while you start prepping for the curry.

Step 2: Grind the spice paste

Make a slightly coarse paste of 18-20 peppercorns, 1 teaspoon cumin seeds, 5 cardamoms, 1-inch cinnamon, about 5 large garlic and 3/4 teaspoon turmeric powder using 1-2 tablespoons of water. Set aside.

Step 3: Saute onions and tomatoes

Heat oil in a heavy bottomed pot, add 1/2 cup of finely chopped onions, saute until translucent.

Next, add chopped tomatoes (1 medium) and cook until the tomatoes are a little mushy.

Step 4: Saute the prepared spice paste

Add in the ground masala prepare in step 2, along with 2 slit green chillies, saute the masala well until it loses moisture.

Step 5: Add tamarind extract and vinegar

Extract and strain the tamarind juice (lemon sized tamarind ball soaked in 1/2 cup hot water) and add it to the above masala, mix well.

Add 1 tablespoon vinegar, 1/2 teaspoon sugar and another 1/2 cup of water, mix well and bring to a boil.

Step 6: Add the fish pieces

Add the fish pieces, and cook for another 3-5 minutes or until the fish is cooked through. Check for seasonings, adjust with more salt, sugar or vinegar. Serve with steamed rice.

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Goan Fish Jeerem Meerem Curry

Ingredients1x2x3x

• 2-3 medium-sized pomfrets or 2 large pomfrets or any other firm white fish
• 2-3 green chillies, slit lengthwise
• 18-20 peppercorns
• 1 teaspoon cumin seeds
• 5 green cardamom
• 1 inch cinnamon
• 10 small/5 large garlic cloves
• 3/4 teaspoon turmeric powder
• lemon sized ball of tamarind soaked in 1/2 cup hot water
• 1/2 cup diced onions
• 1 tomato, finely chopped
• 1 tablespoon vinegar
• 1/2 teaspoon sugar
• Salt, to taste

Instructions

• Marinate the fish with a little salt, and set aside while you start prepping for the curry.
• Make a slightly coarse paste of peppercorns, cumin seeds, cardamom, cinnamon, garlic and turmeric powder using 1-2 tablespoons of water. Set aside.
• Heat oil in a heavy bottomed pot, add finely chopped onions, saute until translucent.
• Next, add chopped tomatoes and cook until the tomatoes are a little mushy.
• Add in the ground masala prepare in step 2, along with slit green chillies, saute the masala well until it loses moisture.
• Extract and strain the tamarind juice and add it to the above masala, mix well.
• Add the vinegar, sugar and another 1/2 cup of water, mix well and bring to a boil.
• Add the fish pieces, and cook for another 3-5 minutes or until the fish is cooked through. Check for seasonings, adjust with more salt, sugar or vinegar. Serve with steamed rice.

Notes

I would love to hear from you! Please feel free to share your feedback with photos and suggestions to me at aromaticessence77@gmail.com

You can also follow me on :

Facebook

Pinterest

Instagram

Twitter

Have a great week ahead!

Regards,

Freda