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[Based on 3 users]
Author sreya85 Yield No Value
Published Aug 17, 2007 Cooking Time 1 hour
Recipe Type Desserts/Sweets Preparation Time 30 min
Ingredient Flour Standing Time 1 hour

Recipe of Bebinca

Ingredient Name Quantity Unit
Rice Flour 200 Grams
Egg Yolks 10 Numbers
Coconut Juice (thick) 1 Cup
Nutmeg (powdered) 1/4 Teaspoons
Ghee 200 Grams
Sugar 500 Grams


  1. Take the COCONUT MILK, mix it with the rice flour, sugar and egg yolks. Stirs thoroughly till sugar has dissolved, add nutmeg powder and keep aside.
  2. 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 this till all the batter is used up.
  3. Turn the bebinca upside down and cool before serving.
Posted Aug 17, 2007

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Sunita Fernandes Mar 22, 2012
I agree with Rosetti. The rice flour needs to be replaced by Maida.

The 1st layer is either cooked on stove top or baked. The subsequent layers can be placed under a grill in the oven

Rosetti Almeida Jan 25, 2010
I am surprised to see rice flour used to make bebinaca as that would give it a heavier consistency. We use regular maida flour or any all purpose flour would do. Now there is another offshoot of this recipe and it is made with potato but the texture is totally different. I would definitely suggest changing the rice flour.

Horradh Goenkar Aug 9, 2009
The first layer of Bebinca is always done on the stove. No sooner you see the sides browning slightly, you remove the vessel and put it in the special Bebinca oven which heats from the top only.
Rest of the recipe looks okay: have not tried it out myself as I have my own recipe which I cannot divulge!!!

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