Name: Caramelized Bebinca / Goan layered cake recipe by Pooja Nadkarni at BetterButter
Cook time: 70 min
Total time: 70 min
Yield: 10
Ingredients: All Purpose Flour- 1 1/4 Cup(175 grams); Thick Coconut Milk - 1 Cup(240 Ml); Powder White Sugar 3/4 Cup (120 Grams) + 1/4 cup(40 Grams); Egg Yolks- 6; Salted or unsalted butter( better if you use 4 Tablespoons ); Nutmeg Powder(or cardamom powder)- 1 Teaspoon; Salt A Pinch

ABOUT Caramelized Bebinca / Goan layered cake RECIPE

Bebinca, Bibik or Bebinka is a traditional Goan dessert, originally has 16 layers . This pudding or layered cake is prepared on 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.

Instructions

Heat a heavy bottom vessel and add 1/4th cup powdered 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.
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 for 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.
Eventually caramelized sugar will dissolve and the batter will smoothen out. Now you will have white and brown batter.
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.

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