Bebinca

Bebinca is a traditional Goan layered dessert made vegan for a delightful and guilt-free indulgence. With its rich coconut flavor and a hint of jaggery sweetness, this dish is a perfect end to any meal.

Ingredients

• Coconut milk - 400 ml
• Rice flour - 100 g
• Jaggery (grated) - 100 g
• Turmeric powder - 1/4 teaspoon
• Cardamom powder - 1/2 teaspoon
• Salt - 1/4 teaspoon
• Water - 100 ml

Steps

1. In a bowl, combine the grated jaggery and 100 ml of water. Heat gently until the jaggery dissolves completely, then set aside to cool.
2. In another bowl, mix the rice flour, turmeric powder, cardamom powder, and salt.
3. Slowly add the cooled jaggery water to the dry ingredients, mixing until smooth and lump-free.
4. In a separate bowl, mix the coconut milk with 50 ml of water. Divide the coconut milk mixture into two equal parts.
5. Start with the first layer: In a non-stick pan, add the first half of the coconut milk mixture and heat it over low flame until it starts to warm up but not boil.
6. Pour half of the rice flour mixture into the pan and stir well until combined. Cook for about 5-7 minutes until the layer is set.
7. Once the first layer is set, pour the second half of the coconut milk mixture over it, followed by the remaining rice flour mixture. Repeat the cooking process for another 5-7 minutes until this layer is also set.
8. Continue layering with the remaining coconut milk and rice flour mixture until all are used, cooking each layer until set.
9. Once all layers are cooked, allow the Bebinca to cool completely in the pan before transferring it to a serving dish. Cut into slices and serve.

Nutrition

• Calories: 230
• Protein: 3 g
• Carbs: 40 g
• Fiber: 2 g
• Sugar: 15 g
• Sodium: 10 mg
• Cholesterol: 0 mg
• Total Fat: 8 g
• Saturated Fat: 7 g
• Unsaturated Fat: 1 g
• Water: 0.1 L

Health Benefits

• Rich in healthy fats from coconut milk, which can provide energy.
• Contains jaggery, a natural sweetener that may aid digestion and provide minerals.

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