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indian recipe

Cook at home: Bebinca


A wonderful Goan pancake-layer cake, adapted from an old Portugese recipe that used wheat, flour and milk. It’s not a quick recipe to prepare, but it’s definitely worth the effort! When we make this dish we use a fire fuelled with coconut husks, but your kitchen grill will do the job. Serves a mammoth 10 people.


1kg jaggery or caster sugar

750ml coconut milk

100g rice flour

20 egg yolks

1 teaspoon of ground nutmeg

1 teaspon of cardamon essence

250ml melted butter


  1. Mix the jaggery or caster sugar with the coconut milk until it is dissolved.
  2. Beat the egg yolks until they’re creamy and mix the flour into the yolks until the mixture is really smooth.
  3. Add the egg yolks and flour to the mixture of coconut milk and sugar, along with the nutmeg and cardamom.
  4. Heat your grill
  5. Take a deep pan (approx. 12cm in diameter), put a tablespoon of melted butter in it and place it under the grill. When it is hot, remove it and pour enough batter into the pan to cover the pan to a depth of about 1 and 1/2 cms.
  6. Put it under the grill for about 2 minutes and let it cook until it is a deep brown colour.
  7. Remove from the grill, put a desert spoon of melted butter over the cooked layer and heat under the grill.
  8. Then pour enough batter to cover the first layer, to the depth of about 1/2 cm.
  9. Repeat this process until all the batter and melted butter have been used up, whilst making sure that each layer of batter is about the same thickness.
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