Mango Bebinca

Mango Bebinca
Hello Foodie Family, Since it’s been a long away from my blog, but believe me I have missed all my foodies family, as I have been relocated to England, and when relocate mean very different feeling and situation to decide a new country, and with kids, had to settle many things like a new home, kids school etc. Always planning to reblogging but stuck with one or the other stuff.
Lastly, then lockdown started later year all of sudden, it was another phase and couldn’t believe what was going on as the whole country was in a difficult situation, and still not a good situation as back in my home country Goa, India. God bless and heal the whole world.
This is my first post after a long break, and super excited to blog and meet all the food family so today I have a double celebration one is blogging back and the other is and my friend on Instagram family grow to 10K do visit her page at myculinarysaga on this occasion I would love to share a beautiful recipe, which is very close to my heart and my foodie family at home my kids favourite, I always use to get this beauty from Goa, when I was in the Middle East, my mum never missed to parcel this beauty for my kids, I always never had the confidence in myself to prepare at home as it is a very authentic recipe of Goa, I always tell my Sis, let bake together to gain the confidence, and at last, took the confidence and tried and enjoyed every step from start till the end and the outcome was incredible and overjoyed.
Bebinca is delectable beauty it is also known as bibik or bebinka, it’s a traditional layer cake of Goa, India which is derived from Indo-Portugues Cuisine. Traditionally, Bebinka has 7 layers but one can go for 16 layers according to each desire. The ingredients for these beautiful cake are very simple and available in your pantries, like coconut milk, white flour, eggs, ghee, sugar, nutmeg, but I have given a bit twist with Summer Beauty Queen that’s “MANGO” which is favourite fruit. It is specially prepared during the Christmas season, festival and even gets together.
Author: Linda
150-gram all-purpose flour
9 Egg yolks
400-gram granulated white sugar
400ml coconut milk
200ml mango puree
1/4 tsp nutmeg pwd.
1/4 tsp salt
1/2 cup ghee
For Caramel
3 tbsp white granulated sugar
2 tbsp water
1/4 cup water
Instructions : 
  1. In a saucepan, add sugar and 2tbsp of water at medium heat, when the sugar starts melting and turn to medium brown colour add 1/4 cup water. (add the water slowly as it splutters while adding on the addition of water). Cook for few minutes till the water dissolve, till it becomes thick and leaves the pan.
  2. Take a bowl and shift flour and keep aside.
  3. Preheat the oven to 400 deg. F/ 150 deg. C. Take an 8 inch round pan and grease the pan with ghee keep aside.
  4. Meanwhile, take a mixing bowl add egg yolks and sugar and whisk well till it turns pale yellow.
  5. Add coconut milk, mango puree, whisk till all ingredients combined well.
  6. Add flour a little at a time and whisk well till all the flour combine.
  7. Add nutmeg powder and salt, combined well.
  8. Take a bowl and divide the mixture equally into two separate bowls, one bowl keep plan and the other bowl add the caramel syrup and combined well.
Baking Instruction :
  1. Take an 8-inch pan and grease the pan with 2tbsp. of ghee, add 1/2 cup of caramel batter and bake for 15 minutes, insert the toothpick when it comes out clean, the bebinca layer is done, take out from the oven.
  2. Take 2 tbsp. ghee and grease the bebinca and add the mango batter (plain batter) and bake for another 15 – 20 minutes, insert the toothpick and when it comes out clean, grease with 2tbsp ghee and add the caramel mixture and bake for another 15 – 20 minutes.
  3. Repeat the procedure till the batter is done, once baked apply 1 tbsp. ghee and let it cool for 2 – 3 hours, unmould the bebinca on the plate and serve with a slice of mango.
  1. Caramel Sugar syrup can be store in the fridge for 1 week while using warm in the microwave and use.
  2. While baking bebinca and once bake properly, you will notice a tiny pose (image below) on the top layer and side brownish.
  3. While baking bebinca you will also notice it’s one side puff, not to worries it is perfect.
  4. I have added mango puree if you skip adding 600ml of coconut milk.
 Bebinca once slice keep in a container it stay for 15 days keep in the fridge use.
Love Linda
Follow me
Facebook Lindacreation
Instagram Lindacreation
Pinterest Lindacreation

Leave a Reply