Authentic Goan Bebinca with Warm Coconut Liqueur Sauce
Indulge in this legendary multi-layered Goan layered dessert, known for its rich coconut and caramel flavors. Each delicate layer is meticulously baked to perfection, offering a truly decadent festive treat.
165min
Total Time
8
Servings
Goan
Cuisine
Recipe
1
In a large bowl, dissolve the sugar in warm water to create a clear syrup, then let it cool completely.
2
Whisk the egg yolks thoroughly into the cooled sugar syrup until smooth and well combined.
3
Gradually sift in the all-purpose flour while whisking continuously to prevent any lumps from forming.
4
Stir in the thick coconut milk, melted ghee, and freshly ground nutmeg to create a uniform batter.
5
Preheat your oven's broiler or top heating element to medium-high.
6
Pour a thin layer of the batter into a greased round baking pan and bake under the broiler until golden brown.
7
Remove from the oven, brush lightly with melted ghee, pour another thin layer of batter on top, and broil again.
8
Repeat the layering and broiling process until all the batter is exhausted, ensuring each layer is cooked through.
9
Allow the bebinca to cool completely in the pan before carefully slicing into wedges.
10
Serve warm with a drizzle of warm coconut liqueur sauce.
Ingredients
10 large egg yolks
2 cups thick coconut milk
2 cups granulated sugar
1.5 cups all-purpose flour
1 tsp freshly ground nutmeg
1 cup pure ghee, melted
1 cup water
A pinch of salt
1/2 cup coconut liqueur for serving
*This AI-generated recipe may contain inaccuracies.