A rich, layered dessert of coconut milk, eggs, and sugar baked in stages to create distinct golden layers of caramelized sweetness.
Instructions
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1
Whisk eggs and sugar together until thick and pale, about five minutes of vigorous beating.
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2
Gradually add coconut milk, melted butter, rice flour, cardamom, and nutmeg, mixing until smooth.
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3
Preheat oven to 200 degrees Celsius and heavily grease a round baking tin with butter.
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4
Pour a thin layer of batter into the tin and bake for eight minutes until set and golden on top.
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5
Add another thin layer of batter on top and return to oven for another eight minutes. Repeat until all batter is used.
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6
Allow to cool completely before unmolding, then slice to reveal the beautiful distinct layers inside.
Did You Know?
Bibinca requires patience as each layer must be individually baked, meaning a full cake can take two hours to complete.
The Story Behind Bibinca
Bibinca arrived in Mozambique through Goan settlers who brought this beloved layered cake from Portuguese India. The Mozambican version uses local coconut milk and rice flour, creating a gluten-free variation that has become a festive tradition. The laborious process of baking each layer individually makes bibinca a labor of love, typically reserved for Christmas and other important celebrations.
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