The Goan Bebinca a Delicious Layered Pudding

Of all the goan confectionaries, the one I love the most is the bebinca also known as Bibik. This heavenly tasting pudding is definitely something ordinary.

Prepared mostly around festival time, the bibik is one sweet sensation which should figure on every foodies list of things to eat in this lifetime.

The bibik originated in Goa in India and has been made famous the world over by restaurants and pastry shops that sell goan food and confectionaries. A simple blend of ingredients like plain flour, clarified butter, sugar and coconut milk, the magic or appeal of this sweet meat is in its layered structure. In fact the eating through the layers is the most fun part about the bibik. Traditionally the bibik is said to be made up of 16 layers.

Variations of this food are also found in countries like Philippines where it is prepared using rice flour. If you are a bebinca freak like me and it ranks among your most irresistible items to eat then probably you could try your hands at the recipe below so that you can create and devour this beautiful sweet with your near and dear ones. 

Heres how you can make you very own Bebinca.

Ingredients

600ml coconut milk 

400g sugar

10 egg yolks

200 g flour (sieved)

¼ tsp. nutmeg powder

100g butter or pure ghee

A pinch of salt

Preparation : 

Extract a thick juice from the coconut, using around 600ml hot water.Stir in the sugar and mix till it dissolves completely. Add yolks, one at a time and mix thoroughly. Mix in flour and salt till no flour lumps are left. Sprinkle nutmeg powder. 

Burn a tablespoon of sugar on slow fire, stir continuously, add 2 tablespoon warm water and stir briskly. Cool.Take half a cup of the coconut milk mixture, mix cooled caramelised sugar and pour into the coconut milk mixture. 

Once again pass the whole mixture through the muslin cloth. Preheat the oven

Take a baking pan and put 2 or 3 heaped tablespoons butter or ghee into it. 

Add half a cup of batter and bake it for 12 or 15 minutes. Spread a little butter on the baked layer, switch off the oven and grill the second layer for 3 or 4 minutes. ontinue, greasing, layering and grilling till all the batter has been used up. Cool thoroughly and turn on a wide plate.

Various ways of serving the Bibik

The bibik is a versatile sweet meat. It can be eaten hot as well as cool. It is generally stored in the refrigerator which helps it remain edible for long. So you have the choice of eating it straight out of the refrigerator as a cool desert. Or some even prefer to heat it slightly in the microwave and eat it hot. Make sure you don’t heat for long or on a high flame or heat. You could also have a hot and cold dessert by serving the heated bibik with a scoop of fresh vanilla ice cream.