Among all desserts served in Goa, Bebinca is known as the queen of all desserts. It is served in every luxury hotel buffet and its taste is truly amazing. Bebinca is truly unique and Goans love it very much. It needs only a handful of ingredients, but the making process is quite time-consuming. Bebinca is a traditional dish in Goa since 1962 and even today it is made against orders and the whole family involved in cooking. Few families make Bebinca in earthen pots also. Here we look at traditional Goan Layered cake bebinca at home.
INGREDIENTS.
* Two grated coconuts.
* 8 egg yolks.
* 150 grams maida.
* Sugar, nutmeg, and salt.
* Two teaspoons of ghee.
COOKING METHOD.
* Extract first, second, and third milk from the coconut, by keeping the third extract separately.
* Whisk maida gradually into milk and add salt as per requirement and keep it aside.
* Mix grated nutmeg, egg yolks, and sugar with hand.
* Mix both mixtures by ensuring that there are no lumps of maida.
* Mixture should be slightly thicker than mango juice.
* If the mixture is thick then add the remaining coconut extract and mix it properly.
* Heat a teaspoon of ghee in a flat vessel on a low flame and pour two ladles of this batter which is kept ready.
* Bake this first layer in the oven for about 20 minutes.
* After the first layer baking over, put some ghee and add the second layer above the previous one. Likewise, add around seven to eight-layer and bake every individual layer. Every time put little ghee in between the layers.
* Now your perfect layered cake Bebinca is ready to serve.
Though the process of making this cake is time-consuming this layered cake bebinca will truly give you an authentic taste of traditional Goan dessert.