All of you who have been visiting this virtual kitchen of mine in the past couple of days would have noticed that it is sporting a new look. This makeover has been in the pipeline for a while, and let’s just say that it was a rather long and narrow pipe! I had been looking for someone to redesign my site and about the same time Sunita happened to mention to me that she was starting a webdesign business (Kolsy Solutions). Sunita is a good friend and it seemed the thing to have her give my site the makeover it needed. After a lot of discussions, some difficulty in making decisions on my part and a bit of lots of other things in life, the new Diverse Kitchen is finally here. I hope you all like it.
Bebinca (also called Bibinca or Bibink) is a quintessentially Goan dessert that most people who have had it, rave about. There are some of us don’t quite like it, but it’s a dessert you cannot be indifferent about. Made with flour, sugar, loads of egg yolks, coconut milk and ghee (clarified butter)/ butter, this multi-layered pudding-like dessert is so rich that anyone who can eat a large slice of it is asking for trouble. Christmas in Goa is incomplete without Bebinca, as are most other celebrations in Catholic homes here.
Bebinca seems to exist in one form or another across former Portuguese colonies in Asia. I have seen it served in an Indian restaurant in Portugal, and I understand that it is similarly made in East Timor as well. Macau has a coconut milk custard-like version called Bebinca de Leite. In the Phillipines, it is Bibingka which is not layered, but a cake made from rice flour or tapioca flour and coconut or cow’s milk and cooked in banana leaves. There is an Indonesian layer cake called Kek Lapis which looks a lot like Bebinca in its layers, but is made differently.
Bebinca is the kind of food that makes for tall stories that you might almost believe. If you come down here, you might get to hear of the days when Bebinca was made with a hundred yolks, had so many layers that it was unbelievably tall and would take the better part of a day to bake.
There is some truth in all this. While it requires a lot fewer than 100 egg yolks, and there has been a 16 layer version and it does take a few hours to make, there is no denying that even making a 7 or 8 layered Bebinca requires a bit of time and skill. It’s definitely not one of those desserts you can throw together at the drop of a hat.
In Portuguese, the Goan Bebinca is known as Bebinca das Sete Folhas (Bebinca of Seven Leaves, referring to the seven layers).
So it’s not surprising that fewer people make Bebinca at home today, even during Christmas. Most families know someone who is acknowledged as the best Bebinca maker in their neighbourhood and come any festive occasion, an order is placed and the Bebinca is brought home and shared. Some of the very small Goan bakeries or “Aunties” who make them at home to order, serve up the most awesome Bebinca. There are packaged versions available, that tourists take back with them, which are not bad but they’re not the real deal.
I have always wanted to try my hand at making Bebinca at home but using hot coals wasn’t an option for me! Then I discovered that one could cook it in an oven but never gathered the courage to try it. That was until it was my turn to pick a challenge for The 4 Velveteers. Alessio had picked Caponata (Sicily), Pamela had chosen Laksa (Singapore) and Asha decided on Dhansak (Parsi). Since this was part of a series where we were exploring our cultures through cuisine, Bebinca seemed the perfect choice, as I live in Goa.
All the recipes I found online, and a couple in some books, had me a bit confused and I didn’t want to risk adapting in my usual style, as I knew there was a lot that could go wrong here. Then I remembered the “Auntie” downstairs. In India, if a person is old enough not to be called by name, we call them Auntie as a mark of respect.
As I was saying, I know this Auntie who is the mother of two of my neighbours (they’re sisters). This Auntie lives just down the road from our housing complex and drops in to visit her daughters quite frequently. I asked her for a recipe to make Bebinca and that is what I used. Her method includes the addition of a caramel sauce to one half of the batter. I have not come across this before but she tells me that it ensures a more pleasing contrast between layers once the Bebinca is done and sliced.
Usually home bakers cook bebinca in a moderate oven (I've seen temperatures from 160C to 200C in various recipes!) which should be about 180C (350F). I decided to cook my Bebinca in the grill mode of my oven as it meant that the upper heating element would cook it from the top.
(Recipe from Auntie Joanita)
1 1/4 cups sugar (1/4 kg)
2 cups all-purpose flour (1/4 kg)
6 egg yolks
3/4 tsp finely grated nutmeg
Freshly grated coconut (from 1 coconut)
1 cup + 1 cup hot water (not boiling)
1 cup ghee (more or less)
For caramel sauce:
3 tbsp sugar
1/4 cup water
First extract the coconut milk. Put the grated coconut in a blender and add 1 cup hot water. Run the blender until the coconut has become as smooth a paste as possible. Take the ground coconut out and press it through a fine sieve, into a bowl, so that you can extract as much of the coconut milk as possible. This is thick coconut milk, also called the 1st milk.
Now put the pressed coconut back into the blender, add the other cup of hot water and process again till it is as smooth as possible. This time the ground coconut will be a bit more watery. Again put everything into a sieve and press out the coconut milk into another bowl. This is thin coconut milk and also called the 2nd milk. Discard the coconut. Keep both coconut milks separate.This video explains this process well.
Now make the batter for the Bebinca. Put the sugar and the thick coconut milk in a large bowl. Using a wooden spoon or whisk, stir them together until the sugar dissolves. Now very lightly beat the eggs and add to the coconut milk and sugar and mix well.
Add the nutmeg and the flour and mix well, making sure there are no lumps at all and the batter is very smooth. If the batter is a bit thick use a bit of the 2nd coconut milk to thin it out. The batter should be like pancake batter in consistency. Divide the batter equally between two bowls. You might have some 2nd milk left over.
Now make the caramel sauce (it’s not a sauce really but we’ll call it a sauce). Melt the sugar with 1/8 cup water (half of the 1/4 cup) in a pan, on high heat. Do not stir, but watch it till the edges start becoming brown. Stir a couple of times and once it is deep brown (not burnt) carefully add the remaining 1/8 cup water and mix well. Let the caramel sauce cool a little, then add it to the batter in one of the bowls and stir quickly till well mixed and smooth.
For easy understanding, I’m going to call this batter the caramel batter and the one without the caramel, the plain batter.
Now it’s time to finally make the Bebinca!Turn the grill in your oven on. I used the grill in my oven because the heating element for the grill is on top.
Take a 7” aluminium cake tin and pour a generous tbsp. of ghee into it. Place on your stove on low heat. Once the ghee is hot, pour about half a cup full of the plain batter into the cake tin. Let it spread to cover the bottom of the cake tin. Cover the tin with a lid (I used a glass one so I could see into the cake tin) and allow the layer to cook until the edges appear to be turning brown.
Take the cake tin off the heat and pour a little more ghee (about 1/2 tbsp) on top. Put it into oven (grill mode) and let the layer cook till the top is brown with a few spots. This took about 10 minutes under my grill. The top should somewhat resemble the top of crème brulee when torched.
Take the cake tin out and add another generous tbsp. of ghee. Pour about 1/2 cup full of the caramel batter now. Let spread out completely and put it back into the oven to grill until this layer is also brown.
Take it out again, pour another tbsp. full of ghee and a half cup full of the plain batter this time and put it back into the oven. Keep repeating this using ghee first and then the batters alternately, till all the batter is used up. The last layer should be ghee.You should have between 6 to 8 layers to your Bebinca by the time you’re done.
Let the Bebinca cool a bit, then loosen the sides with a knife. Turn the cake tin upside down on a serving plate so the bottom layer is now the top layer. Cut into thin slices and serve lukewarm as it is or with vanilla ice-cream, if you prefer.This recipe serves 8 to 10 people.
While my Bebinca wasn’t perfect, I was quite happy with the way it turned out. It tasted good though it could have been a bit moister. I think I needed to thin my batter out a bit. My layers needed to be thinner and darker in colour. I was a bit worried about overcooking the Bebinca so I think I need to cook the layers a little longer.
Like the Auntie who gave me recipe told me, “it’s quite nice, but you need more practice. You need to get things wrong so that you can learn from the mistakes and become good.” I shall be making Bebinca again, and the next time it will be under her supervision.
The four of us (Alessio, Asha, Pamela and I) go velveteering, as we like to call our kitchen adventures, with a new dish/ style of cooking/ cuisine every month. Each of us will share our recipes, experiences and verdicts on our blogs.
If you would like to join us, please leave a comment at this post or send me a mail and we’ll get back to you. Since December has been a busy month for all of us, our Bebinca post will be delayed a bit, but you will see them in January. I shall update our group posts as they happen.
This month’s Velveteers recipes:
Veena : The Traditional Goan Dessert
This is my last post for this year and I’m saying my goodbyes to it on a sweet note. My thanks for all your good wishes and support which makes my blogging here a pleasure. My best wishes to you all that the coming year is all that you wish for and much more.
See you all on the other side of 2011.