Bebinca is a type of pudding and a traditional Goan dessert. It is also known as bibik or bebinka and traditionally it has 16 layers but one can make as many as he wants. Making Bebinca requires patience as this mouth watering preparation demands labour and time.

The most important part about this dessert is it can be carried easily and preserved for a long period of time or eaten fresh. Bebinca was also adopted from a typhoon name in the north-western Pacific Ocean, contributed by Macau.

Ingredients of Bebinca:

•250 gms plain flour
•700 ml coconut milk
•2 cups sugar
•2 dozen egg yolks
•1 1/2 cups ghee (clarified butter)
•Almond slivers to garnish

Method of Preparing Bebinca:

•First of all, mix the coconut milk and sugar together and stir till the sugar is completely dissolved.
•Take another bowel and whisk the egg yolks till creamy.
•Add the coconut milk and mix well.
•Add all the flour to this, a little at a time, making sure that no lumps are left.
•Pre-heat the grill.
•Put a tablespoonful of ghee in a baking pan at least 6" deep. Put this pan under the grill till the ghee melts.
•Take it out from under the grill and pour some of the prepared batter into it to form a 1/4" thick layer. Put back under the grill and cook till the top is golden. *
•Remove from under the grill and immediately add another tablespoonful of ghee on the previous layer. It will melt.
•Now pour another layer of batter of the same thickness as the previous one. Cook under the grill till golden. *
•Keep repeating the layering process till all the batter is used up.
•The last layer must be ghee. When it is done, turn the Bebinca over on a flat dish and garnish with almond slivers.
•Cut into slices and serve warm or cool.

The dessert is very common in Goan cuisine. In Goa, it is quite popular in various occasions or celebrations be it a birth, wedding, Christmas or Easter! Bebinca can be eaten at any time of the day. It can be tasted alone as a dessert or can be teamed up with chapati or ice cream whichever way one prefers.