Bebinca, also known as bibik, is a traditional Goan dessert. The ingredients include plain flour, egg yolks, sugar, ghee (clarified butter) and coconut milk. The dish is a must have at any celebration, be it a birth, wedding, Christmas or Easter. The dessert is baked in a specially-made clay oven, with hot coal as a source of heat, placed above. It has to be baked in layers and traditionally has 16 layers. This food is also popular in the Philippines, where it is known as bibingka. In the Filipino method of preparation, rice flour is used (the baking process is similar to that of the bebinca). Before being served, butter or margarine is spread and sugar is sprinkled over the bibingka. It is typically served with grated coconut. Bebinca was also adopted by the International Weather System as a typhoon name.
Contents |
Preparation
Recipe:
- 200 grams maida (white flour)
- 10 egg yolks
- 500 grams sugar
- 1 cup coconut milk (thick)
- 1/4 teaspoon powdered nutmeg
- 200 grams ghee or vegetable oil
Mix maida, sugar and egg yolks in the coconut milk. Stir thoroughly until the sugar is dissolved; add nutmeg powder and set aside. Heat a little ghee in a pan and pour in one cup of batter. Bake till brown. Add another spoonful of ghee and another cup of batter. Bake and repeat until all the batter is used up. Turn the bebinca upside down and cool before serving. Note: Bebinca is traditionally baked over low heat.
Longest Bibingka
On October 9, 2007, Dingras, Ilocos Norte, Philippines is eyeing a "Guinness World Records" certificaton after baking a kilometer-long "bibingka" (native cake) made from 1,000 kilos of cassava and eaten by 1,000 residents.[1]
