Foxtail Millet Bebinca

By: Anuraag Srikanth
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8 servings
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Popular as a celebratory preparation during Easter, Christmas, and at weddings in Goa, bebinca is often referred to as the “Queen of Desserts” in the state. This recipe for bebinca by Anuraag Srikanth is a take on the traditional layered dessert, where refined flour is replaced with foxtail millet. The nutty flavour of the millet enhances the richness of the coconut milk, creating a nutritious yet indulgent treat.

Foxtail millet flour 1 cup
Tapioca flour 1 tablespoon
Coconut, grated 2 cups
Water 1 cup
Eggs, yolks only 6
Sugar 1 cup
Nutmeg powder ¼ teaspoon
Cardamom powder ½ teaspoon
Vegetable oil 3 teaspoons

For the caramel

Granulated sugar ½ cup
Cane sugar ¼ cup
Water 2 tablespoons (for the caramel)
Hot water 3 tablespoons (for thinning the caramel)

What You Will Need

Mixing bowls, whisk, fine-mesh strainer, baking pan (8×8 inch or similar), baking oven or OTG, ladle, silicone brush, measuring cups and spoons, parchment paper, spatula, muslin cloth/markin cloth, blender, saucepan, sharp knife.

Instructions

1

Sift the foxtail millet flour in a bowl to remove any lumps to ensure a fine texture.

2

 Along with the foxtail millet flour, combine and sift in the tapioca flour. Keep aside. 

3

In another large mixing bowl, separate the egg yolks and whisk the yolks lightly until smooth.

4

Now, to extract coconut milk, add 2 cups of grated coconut to a blender along with 1 cup of water and blend until smooth. Pass this through a muslin cloth and squeeze out the milk. This will yield 1 ½ cups of coconut milk.

5

Heat the extracted coconut milk on a low flame. Add 1 cup of sugar to this and let it dissolve completely. 

6

While the coconut milk is warm, add it to the beaten egg yolks and whisk until well combined. Add nutmeg and cardamom powders for flavour. Now add the sifted flour mix to the wet mixture and mix until well combined.

7

To make the caramel, combine ½ cup granulated sugar, ¼ cup cane sugar, and 2 tablespoons of water in a medium saucepan. Heat over medium until the sugar melts and turns a deep golden brown. Carefully stir in 3 tablespoons of hot water to loosen the caramel and adjust its consistency. Remove from the heat and let it cool until just warm to the touch.

8

Divide the batter into two equal portions. Ladle by ladle, pour one portion into the caramel and mix well until the colour is uniform. Leave the other portion as it is. You should now have two batters ready—one light and one dark (with caramel).

9

Preheat the oven to 180°C (356°F). Lightly grease the baking pan with oil, then line the baking pan with parchment paper, making sure it covers the bottom and the sides to prevent sticking.

10

Pour a ladleful of the non-caramel batter into the pan and spread it evenly. Bake this first layer at 180°C for approximately 10 minutes until it slightly starts turning golden. 

11

Once the first layer is done, brush it with oil and pour a ladleful of the caramel batter over it. Spread evenly and bake at 180°C for approximately 10 minutes until golden-brown.

12

Repeat the process of brushing oil on the baked layer, ladling the two batters alternatively and baking, until both bowls of batter are used up, aiming for a total of 7 to 8 distinct, equal layers.

13

After the final layer is added, bake the entire bebinca for an additional 13 to 15 minutes at the slightly reduced temperature of 165°C to avoid over browning but ensuring it is fully cooked and golden-brown on top.

14

Allow the bebinca to cool in the pan for at least 2 hours to set properly. Once cooled, carefully unmould it from the pan and trim the sides with a sharp knife to make the sides look even.

15

Once finished, cut the bebinca into equal-sized rectangles, scrape off the over-baked edges. Serve as is or with an ice cream of your choice.

Tips:

  1. Use thick coconut milk for a rich and creamy bebinca. One can also mix fresh and canned coconut milk for the desired consistency.
  2. Ensure each layer of the bebinca is golden and well set before pouring the next ladle of batter to achieve distinct layers.
  3. You can store the bebinca in an airtight container in the refrigerator for up to a week.
  4. Different ovens have different internal temperatures; hence, while baking, the time has been mentioned as an approximation. Some ovens might take longer to reach the desired final baked result, while some might take less. Once finished, the bebinca should be firm and golden-brown on top and have distinct layers when sliced. You will also be able to smell the nutty caramel smell. 
  5. Since this recipe uses foxtail millet, the texture of the bebinca will be denser as compared to when made only with flour. 

Variations:

  1. Add a splash of vanilla extract for a unique flavour.  This can be done when the cardamom powder and nutmeg are being added to the warm coconut milk and beaten eggs batter in step 6 before adding the sifted flour. 
  2. Replace sugar with coconut sugar or jaggery for deeper, caramelised sweetness.
  3. You may add a thin layer of chopped nuts like cashews or almonds between the bebinca layers for added texture and crunch.

Anuraag Srikanth was a Cooking Lab volunteer at the Millet Revival Project in collaboration with Rainmatter Foundation and The Locavore. Currently, he is a Line Cook at Otra, a contemporary Latin American restaurant in Mumbai. Anuraag enjoys experimenting with local ingredients to create exciting new dishes while preserving their cultural essence.

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