Photo: Gaurav Dhwaj Khadka · CC BY-SA 4.0 · Wikimedia Commons

Goa · Dessert

Goan Bibinca

Traditional 1. Goan Bibinca recipe

🧺 Ingredients

• Egg yolks — 10
• Sugar — 350g
• All-purpose flour (maida) — 140g
• Fresh coconut milk (thick) — 300ml
• Fresh coconut milk (thin) — 300ml
• Salt — pinch
• Nutmeg powder — 1.25 tsp (freshly grated preferred)
• Ghee (for cooking and for greasing) — 250ml total (190ml for cooking layers + 60ml for greasing between layers)
• Water — 200ml

👩‍🍳 How to make Goan Bibinca

1. Combine sugar and water in heavy-bottomed pan over medium heat
2. Stir until sugar dissolves completely, then bring to boil (5-7 min)
3. Remove from heat, cool 5 min (syrup should be thin, pourable, not thick)
4. In large bowl, whisk egg yolks until pale yellow and thick (8-10 min with hand whisk or 3-4 min with electric mixer)
5. Gradually add cooled sugar syrup to whisked yolks while whisking constantly (prevent eggs from cooking)
6. Sift flour, add to egg-sugar mixture gradually, folding gently (do not deflate eggs)
7. Mix thin coconut milk with thick coconut milk in separate bowl
8. Fold coconut milk into flour mixture gently in three additions (preserve airiness)
9. Add salt and nutmeg powder, fold in
10. Pour 190ml ghee into heavy-bottomed (9-inch) round cake pan or deep skillet
11. Heat over medium heat until ghee is hot and shimmering (3-4 min; ghee should smell fragrant, not burnt)
12. Test: drop small amount of batter — it should sizzle immediately
13. Pour 1/4 of batter into hot ghee (approximately 175ml)
14. Cook on low-medium heat without stirring 10-12 min until set but still slightly moist on top (watch: edges will start to brown, center will be cooked through but soft)
15. Toast under oven broiler 3-5 min until top is light brown (watch carefully, broil time varies)
16. Remove from oven, brush with 2 tbsp ghee
17. Pour another 1/4 batter on top (second layer)
18. Repeat steps 14-16 three more times until all batter is used and you have 4 layers
19. Final layer should be toasted until golden brown
20. Cool completely in pan (30-45 min) — bibinca should set as it cools
21. Serve at room temperature or slightly warm
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