Bibinca, the multi layered Goan cake, that can be eaten at any time of the day. Put it in your chapatis and have it for breakfast, with ice cream or alone as a dessert, whichever way you prefer you know that you would want another slice of that delicious Bibinca once again.
Get ready to learn how to make Bibinca, not just any Bibinca but the tastiest Bibinca you would ever eat. Of course unless you are cooking in a stone oven in Goa that is. This one is equally laborious and time consuming, but when its ready, your going to get a lot more love from anyone who bites into it. Thats what makes it worth the effort!
10 Egg Yokes (The egg whites can be used for the desiccated coconut cake)
1 Big Coconut for Thick and thin Coconut Milk
A Pinch of Salt
Nutmeg Powder (1 and a quarter Nutmeg)
3/4 Cup of Water
You start by heating the water, mix the sugar in the water and keep stirring till it all disappears.
Drop in the flour and continue stirring it, you can also add the pinch of salt with the flour.
The nutmeg powder needs to be strained, so you will have the thinner nutmeg powder filtered.
Keep the filtered powder for later put the slightly thicker powder in the mixture now.
Once again keep stirring until its all evenly mixed.
Now its time to put the yokes in, remember you can keep the egg whites to make a coconut cake out of the egg whites, so they do not go to waste.
Add the yokes and beat them into the mixture one by one
Keep blending untill its all nicely mixed make note of the colour
You need to have two kinds of coconut milk, one is thick and one is thin. The reason behind it is you need to have a precise consistency to build on the layers. Don’t worry its not that difficult.
So you first add the thick coconut milk and its important you stir to get all the batter to mix up with the milk. Then you add some of the thin coconut milk and continue mixing it up.
Now you need to mix the right amount of coconut milk till the consistency reaches a point untill it is slightly thicker than what you require for pancakes. Once you reach that, you will need to filter the mixture with a muslin cloth.
Remember that fine nutmeg powder I had asked you to set aside. Well its time for you to add it in.
Its pretty obvious that you would require to blend it in again!
Alright its time to cook the mixture now, place your vessel on the fire to warm up.
Add some ghee into the vessel and move it around the vessel not too much, you can see the melted ghee in the vessel.
Time to put in the mixture, stir it and put enough to form the first layer of the Bibinca. Every layer after this will have to be stirred as well.
Once you add the mixture cover the utensil and keep it for ten to fifteen minutes on slow fire.
Once the base is done put it on top heat in the oven untill the layer becomes a nice brown on top.
Then apply another coat of ghee evenly on the surface of the top layer.
Once done go ahead and pour the mixture of the second layer, do not forget to give the mixture a nice stir before you do that.
Every layer needs to be cooked for atleast 40 minutes on a nice slow flame so place it accordingly in you over till they get nice and brown.
There you go a delicious Bibinca, sorry no pictures of it when it was sliced cause when its ready my brain tends to stop functioning 🙂 Yummmyyyy!
Since people were posting comments asking for the final version of the Bibinca, I took pictures of the Bibinca we had for easter lunch and put it up!