|Course||Dessert and Sweet|
|Place of origin||Former Estado da Índia Portuguesa|
|Region or state||Goa and Macau|
|Main ingredients||Flour, sugar, ghee (clarified butter), coconut milk, egg yolk|
|993 kcal kcal|
Bebinca, also known as bibik or bebinka, is a traditional layer cake of Goa, India derived from Indo-Portuguese cuisine. Traditionally, Bebinka has between 7 and 16 layers, but it can be modified per one's convenience and taste.It is especially popular during Christmas, but is available in Goa year round due to tourist demand. It is also easily available to carry and preserve for a long time or eaten fresh.
Bebinca was also adopted as a typhoon name in the northwestern Pacific Ocean, contributed by Macau.It is also prepared in Portugal and Mozambique.
Preparing bebinca is a slow process.The batter is made with flour, sugar, ghee, egg yolk, and coconut milk. The batter is spread thinly onto a grill and the layers are stacked atop one another. Bebinca may be garnished with nutmeg or slivered almonds.
Dessert is a course that concludes a meal. The course consists of sweet foods, such as confections, and possibly a beverage such as dessert wine and liqueur. In some parts of the world, such as much of Central Africa and West Africa, and most parts of China, there is no tradition of a dessert course to conclude a meal.
A pancake is a flat cake, often thin and round, prepared from a starch-based batter that may contain eggs, milk and butter and cooked on a hot surface such as a griddle or frying pan, often frying with oil or butter. It is a type of batter bread. Archaeological evidence suggests that pancakes were probably eaten in prehistoric societies.
A crêpe or crepe is a very thin type of pancake. Crêpes originated in Brittany, a region in western France, during the 13th century, and are now consumed around the world. Crêpes are usually one of two varieties: sweet crêpes or savoury galettes. They are often served with a wide variety of fillings such as jam or hazelnut cocoa spread. Crêpes can also be flambéed, such as in crêpes Suzette.
Crème caramel, flan, caramel pudding or caramel custard is a custard dessert with a layer of clear caramel sauce.
Idli or idly is a type of savoury rice cake, originating from the Indian subcontinent, popular as breakfast foods in Eastern and Southern India and in Sri Lanka. The cakes are made by steaming a batter consisting of fermented black lentils (de-husked) and rice. The fermentation process breaks down the starches so that they are more readily metabolised by the body.
This article is about the culture of natives of the Indian state of Goa.
Bibingka commonly refers to a type of baked rice cake from the Philippines that is traditionally cooked in a terracotta oven lined with banana leaves and is usually eaten for breakfast or as merienda especially during the Christmas season.
Indian breads are a wide variety of flatbreads and crêpes which are an integral part of Indian cuisine. Their variation reflects the diversity of Indian culture and food habits.
Goiabada ([goja'badɐ]; from goiaba, guava] is a dessert throughout the Portuguese-speaking countries of the world, dating back to the colonial days in Brazil, where guavas were used as a substitute for the quinces used to make marmelada. An abundance of sugar and slave labour were crucial for its confection, in large cauldrons cooking over a slow fire. It is a conserve made of red guavas and sugar. In rural areas of Brazil, it is still commonly made at home for family use or by home industry outlets or as processed food. It is a deep slightly bluish red colour, sometimes a very dark hue of red.
Spekkoek is a type of Indonesian layer cake. It was developed during colonial times in the Dutch East Indies. The firm-textured cake is an Indo (Dutch-Indonesian) version of the European multi-layered spit cake. However it is not baked on a rotating spit, and contains a mix of Indonesian spices, such as cardamom, cinnamon, clove, mace and anise. The cake is made of flour and yolk and is rich in butter or margarine.
Goan cuisine consists of regional foods popular in Goa, an Indian state located along India's west coast on the shore of the Arabian Sea. Rice, seafood, coconut, vegetables, meat, bread, pork and local spices are some of the main ingredients in Goan cuisine. Use of kokum and vinegar is another distinct feature. Goan food is considered incomplete without fish.
Kuswar or Kuswad is a term often used to mention a set of Christmas sweets which are part of the cuisine of the Goan Catholic community of Goa and the Mangalorean Catholic community of Karnataka, India. There are as many as 22 different traditional recipes that form this distinct flavour of Christmas celebration in Goa and Mangalore. It originally hails from Goa, India.
Colva is a seaside village situated in Salcete subdistrict, South Goa district, Goa state on the west coast of India. Colva Beach spans about 2.5 km (1.6 mi) along a sandy coastline of approximately 25 km (16 mi) extending from Bogmalo in the north to Cabo de Rama in the south.
Goan Catholic Cuisine is the cuisine of the Goan Catholic community and is largely influenced by the Saraswat, Konkani, Portuguese, South Indian, and British cuisines. Due to over 450 years of Portuguese rule, the cuisine of Goan Catholics is dominated by ingredients and techniques of Portuguese cuisine like deep-frying, oven-baking, pork, vinegar, egg-based desserts, alcohol, etc.
An egg waffle is a spherical egg-based waffle popular in Hong Kong, consisting of an eggy leavened batter cooked between two plates of semi-spherical cells. They are usually served hot, and often eaten plain, although they may be served with fruit and flavors such as strawberry, coconut or chocolate. It is referred to by its original Cantonese name, gai daan jai (雞蛋仔), and in English, an egg puff, bubble waffle, eggette, pancake balls, pancake waffle, egglet, and puffle. They are sometimes referred to as Hong Kong cakes in Chinatowns across America, especially in New York. One piece of egg waffle can have around 20 to 35 small round 'balls'.
Sponge cake is a light cake made with egg whites, flour and sugar, sometimes leavened with baking powder. Sponge cakes, leavened with beaten eggs, originated during the Renaissance, possibly in Spain. The sponge cake is thought to be one of the first of the non-yeasted cakes, and the earliest attested sponge cake recipe in English is found in a book by the English poet Gervase Markham, The English Huswife, Containing the Inward and Outward Virtues Which Ought to Be in a Complete Woman (1615). Still, the cake was much more like a cracker: thin and crispy. Sponge cakes became the cake recognized today when bakers started using beaten eggs as a rising agent in the mid-18th century. The Victorian creation of baking powder by English food manufacturer Alfred Bird in 1843 allowed the addition of butter to the traditional sponge recipe, resulting in the creation of the Victoria sponge.
Goa is a state on the southwestern coast of India within the Konkan region, geographically separated from the Deccan highlands by the Western Ghats. It is located between the Indian states of Maharashtra to the north and Karnataka to the east and south, with the Arabian Sea forming its western coast. It is India's smallest state by area and its fourth-smallest by population. Goa has the highest GDP per capita among all Indian states, two and a half times as high as the GDP per capita of the country as a whole. The Eleventh Finance Commission of India named Goa the best-placed state because of its infrastructure, and India's National Commission on Population rated it as having the best quality of life in India. It is the third-highest ranking among Indian states in the human development index.
Beer cake is a cake prepared using beer as a primary ingredient, and other typical cake ingredients. Chocolate beer cakes may include stout and chocolate stout beer, and some gingerbread cakes include beer in their preparation. The Rabha tribe in India uses a type of beer cake prepared with rice to create rice beer and fotika, a liquor. Beer cake variations exist, such as root beer cake.
Bibikkan is a traditional Sri Lankan coconut cake. It is a dark moist cake made of shredded coconut, jaggery and semolina combined with a mixture of spices. Bibikkan is commonly prepared and consumed in celebration of festive and religious occasions, including Christmas, New Year's Eve, Sinhala and Tamil New Year.