Bebinca

Bebinca is a traditional Goan dessert from the Indian state of Goa, with roots in the region’s Portuguese-influenced Catholic cuisine. It is a dense, richly flavored cake known for its many thin, evenly baked layers. The batter is typically based on coconut milk, eggs, sugar, and ghee or clarified butter, with optional thickening agents such as semolina or rice flour. Aromatics like cardamom or nutmeg are commonly added.

To prepare bebinca, a portion of batter is poured into a greased shallow tin and baked until just set, then another layer is added and the process repeated. The batter is usually divided into multiple portions, producing a multi-layered cake with a distinctive striped appearance as the layers bake. The result is a dense, custard-like dessert with a sweet coconut flavor.

Bebinca is closely associated with Goa’s festive cuisine, especially among Goan Catholics during Christmas and other celebrations. Variants exist, including adaptations that use plant-based milks or oils, fewer layers, or alternative flavorings; the number of layers can vary, though a traditional version often features around 16 layers. The dish has influenced neighboring culinary traditions and remains a staple in Goan households and restaurants.

Bebinca is typically served in thin slices and keeps for several days when stored in a cool, covered place; it can be refrigerated for longer storage and gently reheated before serving.