Authentic Goan Bebinca V5 with Warm Coconut Liqueur Sauce
Experience the ultimate layer cake of Goan cuisine, rich with coconut milk, egg yolks, and fragrant nutmeg. Baked to golden perfection, it offers a decadent, caramelized treat paired with a warm, velvety liqueur sauce.
135min
Total Time
8
Servings
Goan
Cuisine
Recipe
1
Whisk the egg yolks and sugar together in a large bowl until light and creamy.
2
Gradually stir in the thick coconut milk, alternating with sifted all-purpose flour to form a smooth, lump-free batter.
3
Infuse the batter with freshly grated nutmeg and a pinch of salt.
4
Preheat your oven's top broiler or grill element.
5
Grease a round baking pan with ghee and pour a thin layer of batter (about 1/4 inch thick).
6
Bake or grill the first layer until golden brown on top, about 5 to 7 minutes.
7
Brush the baked layer with melted ghee, pour another thin layer of batter over it, and grill again.
8
Repeat this layering and grilling process until all the batter is used, ensuring each layer is nicely browned.
9
Allow the bebinca to cool completely in the pan before carefully slicing it into diamond or square portions.
10
For the sauce, gently heat the coconut liqueur, heavy cream, and butter in a small pan until warm and emulsified, then serve drizzled over the warm slices.
Ingredients
10 egg yolks
2 cups thick coconut milk
1.5 cups fine sugar
1 cup all-purpose flour
1 tsp freshly grated nutmeg
1/2 cup ghee
A pinch of salt
1/2 cup coconut liqueur for the warm sauce
1/4 cup heavy cream
1 tbsp butter
*This AI-generated recipe may contain inaccuracies.