Puerto Rican Bebinca

Ingredients

In this Puerto Rican adaptation of Bebinca, we infuse the traditional Indian dessert with the vibrant flavors of Puerto Rican cuisine. While the original Bebinca uses ghee and cardamom, we substitute them with coconut oil and cinnamon to give it a tropical twist. Additionally, we incorporate coconut milk and rum to enhance the Caribbean flavors. The result is a unique fusion dessert that combines the best of both worlds. We alse have the original recipe for Bebinca, so you can check it out.

• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 1 cup (240ml) whole milk 1 cup (240ml) whole milk
• 1/2 cup (120ml) coconut oil 1/2 cup (120ml) coconut oil
• 1/4 cup (60ml) rum 1/4 cup (60ml) rum
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt 1/4 teaspoon salt
• 6 large eggs 6 large eggs

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 18g, 14g
• Carbohydrates (total, sugars): 34g, 22g
• Protein: 6g
• Fiber: 1g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F) and grease a round baking dish.
2. 2.
   In a large mixing bowl, combine the coconut milk, granulated sugar, all-purpose flour, whole milk, coconut oil, rum, ground cinnamon, ground nutmeg, and salt. Mix well until smooth.
3. 3.
   In a separate bowl, beat the eggs until frothy. Gradually add the beaten eggs to the coconut milk mixture, stirring continuously.
4. 4.
   Pour a thin layer of the batter into the greased baking dish and spread it evenly. Place the dish in the preheated oven and bake for about 10 minutes or until the layer is set and lightly golden.
5. 5.
   Remove the dish from the oven and pour another layer of batter on top of the set layer. Repeat this process until all the batter is used, creating multiple layers.
6. 6.
   Bake the Bebinca for approximately 40-45 minutes or until it turns golden brown and a toothpick inserted in the center comes out clean.
7. 7.
   Once baked, allow the Bebinca to cool completely before cutting it into slices. Serve at room temperature.

Treat your ingredients with care...

• Coconut milk — Shake the can well before using to ensure the cream and liquid are well combined.
• Coconut oil — If the coconut oil is solid, gently heat it until it melts before adding it to the batter.

Tips & Tricks

• For a more pronounced tropical flavor, you can add a teaspoon of grated lime zest to the batter.
• Serve the Bebinca with a dollop of whipped cream or a scoop of coconut ice cream for an extra indulgence.
• If you prefer a stronger rum flavor, you can increase the amount of rum in the recipe.

Serving advice

Serve the Puerto Rican Bebinca as a dessert after a delicious Puerto Rican meal. It pairs well with a cup of strong coffee or a glass of chilled coconut water.

Presentation advice

To enhance the presentation, dust the top of the Bebinca with a sprinkle of powdered sugar before serving. You can also garnish each slice with a fresh mint leaf or a sprinkle of ground cinnamon.