When it comes to iconic Goan desserts, Bebinca stands tall as a showstopper. Rich, layered, and indulgent, this traditional pudding is often reserved for special occasions like Christmas, weddings, and feasts. But the good news is — with a little patience and the right technique — you can make Bebinca at home with ease, even if you’re not in Goa.
Bebinca (also spelled Bibik or Bibinca) is a multi-layered Goan dessert made primarily from coconut milk, egg yolks, sugar, flour, and ghee. What makes it so special is its unique preparation: the batter is cooked layer by layer, creating a rich pudding with alternating golden-brown and pale layers. The result is a dessert that’s moist, slightly chewy, and bursting with coconut flavor — perfect with a cup of hot coffee or as a grand finale to a festive meal.
Ingredients for Goan Bebinca (Yields 6–8 servings)
- 10 egg yolks
- 250g powdered sugar
- 1 cup all-purpose flour
- 400ml thick coconut milk (preferably fresh or canned)
- 1/2 tsp freshly grated nutmeg (optional)
- 1 tsp vanilla extract (optional)
- 3–4 tbsp ghee (clarified butter), for greasing and brushing
- A pinch of salt
Steps of Making Bebinca:
1. Prepare the Batter
In a large bowl, beat the egg yolks and sugar until pale and fluffy. Gradually add the coconut milk, flour, nutmeg, vanilla (if using), and a pinch of salt. Mix into a smooth, lump-free batter.
Tip: Strain the batter through a fine sieve for a silky texture.
2. Preheat and Grease the Tin
Preheat your oven to 180°C (350°F). Use a round or square cake tin (8-inch preferred), and generously grease it with ghee.
3. Bake the Layers
Pour about 1/4 cup of batter into the tin — just enough to cover the base. Bake the first layer for 10–12 minutes or until set and lightly browned.
Remove from the oven, brush the top with ghee, then add the next layer. Repeat the process — pour, bake, brush — until all the batter is used. This may take about 1.5 to 2 hours, depending on the number of layers (typically 7–16).
Patience is key here — each layer needs to set before adding the next.
4. Final Bake and Cool
Once the final layer is done, let the Bebinca cool completely in the tin. Then gently remove, slice, and store in an airtight container. It can be refrigerated for up to a week, and even tastes better after a day or two!
Serving Suggestions
- Serve warm or cold, depending on your preference.
- Pair with vanilla ice cream, coffee, or Goan feni for a cultural twist.
- A light brushing of warm ghee on top just before serving enhances flavor and sheen.
Tips for a Perfect Homemade Bebinca
- Use only egg yolks, not whole eggs, for the rich texture Bebinca is known for.
- Fresh coconut milk offers the best flavor, but canned is a good substitute in a pinch.
- Do not rush the layers — underbaked layers may ruin the overall structure.
- A grill/broiler can be used for quicker browning on the top of each layer (just keep an eye to prevent burning).
Bebinca may look intimidating with its many layers and slow-baking process, but the steps themselves are simple and require no fancy equipment. What it does require is a little time and a lot of love — and that’s what makes it special. Once you try it, you will understand why Bebinca is considered the queen of Goan desserts.
