By Akshara
October 30, 2026
Bebinca is the undisputed queen of Goan desserts, a magnificent multi-layered pudding cake introduced by Portuguese settlers in Goa. Made with rich coconut milk, egg yolks, sugar, nutmeg, and pure ghee, each paper-thin layer is individually baked or broiled to achieve its signature caramelized stripes and rich, custard-like texture. Requiring patience and precision, this classic sweet cake is a prized centerpiece for festive celebrations and special occasions.
1.5 cups thick coconut milk  1 cup all-purpose flour (maida), sifted  1.25 cups granulated sugar  8 egg yolks  1/2 cup pure melted ghee (plus extra for brushing layers)  1/2 teaspoon nutmeg powder  1/4 teaspoon salt
Whisk the egg yolks and sugar together in a large bowl until pale and smooth, then pour in the thick coconut milk, salt, and nutmeg powder, mixing well.
Gradually sift in the all-purpose flour, whisking continuously to form a smooth, thin, lump-free batter, then strain through a fine-mesh sieve into a clean jug.
Preheat your oven's grill/broiler setting to 200C; grease a deep baking dish with two tablespoons of ghee, pour in one thin ladle of batter (about 1/2 cup), and bake for seven to eight minutes until the first layer sets and turns golden-brown.
Remove from oven, brush the baked layer lightly with melted ghee, pour another thin layer of batter directly over it, and broil again for six to eight minutes; repeat this process for all seven to eight layers.
Once the final layer is golden brown, brush the top with a final coat of ghee, allow the cake to cool completely in the dish for several hours, then invert onto a serving platter and slice into neat squares.