BIBINCA THE CHRISTMAS SPECIAL.
Seasons Greetings friends and all communities all hivers from around the globe. After the last few days, I got time to share the classic Christmas food recipe here in Goa. It is the entry for 
This recipe is exceptional in the catholic community during the festive season, and it is made at home. Normally it sells in special shops. that is the one thing tourists bring with them when they return home.
I am glad to share this recipe with you because I made it the traditional way after 20 years. Mostly my sister makes it for me.
Ingredients:
2.5 cups of homemade coconut milk.
6 egg yolks
1 cup of white flour
1.3 cup sugar
1/4 nutmeg ground
2 tbsp ghee clarified butter
1 tsp vanilla
2 pinches of salt
Step 1
Make caramel from 2 tbsp sugar.
adding 1 tbsp water in 2 tbsp sugar make a dark caramel
add water and keep aside to cool down.
mix nutmeg and salt in the flour
separating the yolk from the eggs.
Make sugar powder using a mixer.
Step 2
After separating the egg yolk mix sugar in it and whisk it using a whisk or electric blender.
Blend it until the mixture color becomes whitish and fluffy.
Add 1 cup of coconut milk (I will share soon a recipe for making coconut milk easy way). in the yolk and sugar mixture.
Add gradually flour including salt and nutmeg to the sugar-egg yolk and coconut milk mixture.
Add 1.5 cups of coconut milk and make a smooth batter.
rest it for 10 minutes.
After 10 minutes divide the batter into two portions.
In one portion add vanilla.
and mix in the other portion with the caramel.
Preheat oven to 180 C.
Grease the baking tray with sufficient ghee, can use butter also.
Pour 2 ladles of vanilla batter into the tray.
Set the tray in the oven in baking mode.
Bake for around 10 /12 minutes.
remove the tray after 12 minutes. and after bubbles settled down brush ghee on the vanilla layer.
Pour 2 ladles of caramel batter on the top of the baked vanilla.
put the tray back in the oven and bake the second layer on grill mode at 180 C.
repeat the process until all the batter is finished in the quantity I made 8 layers of bibinca. it was thin so I cut bebinca and put both pieces on each other to get more layers.
This is after the final layer. Let it cool.
then loosen the sides with a knife and flip it in the tray.
cut the sides.
here is how it looks after cutting the serving portion. Definitely, this is the queen of Goan desserts. soft silky and melts in the mouth.
thank you for stopping by see you soon.