Maybe you can’t be bothered making a pie or want the filling but wish to avoid making a crust. If that’s the case, or you want to try something new this year, look no further and make this pumpkin bebinca flavored with miso and sweet maple syrup. It’s sweet, and mildly salty, perfect to balance the warm flavors of the pumpkin. What’s Bebinca? A bebinca or bibik is a classic dessert from Goa made from eggs and coconut milk cooked to form a layer cake of sorts (it doesn’t have a cakelike texture; it’s more like a firm pudding). Each layer is poured, cooked till the top is caramelized, and set before the next layer can be poured. A second type of bebinca in Goa, called mock bebinca is made with potatoes, nutmeg, eggs, and coconut milk. For those who have my first cookbook Season, you will remember the sweet potato bebinca version from the book. What I love about the mock bebinca is that you don’t have to go through pouring layers; it’s just mixed, poured, and baked. The final texture is that of a firm pudding, which will remind you of a pie, sans the crust. Goa was a former Portuguese colony on the West Coast of India, and bebinca is just one of the many foods that originated from the influence of the Portuguese. The Philippines also has bibingka, a cake made from rice and coconut milk, which sounds very similar. From what I’ve read, historians have tried to determine if the origins of these two deserts are related, but there doesn’t seem to be a clear consensus. One colony was ruled by the Portuguese and the other by the Spaniards, and the two dishes are quite different except in their use of eggs and coconut milk. While scholars debate the relationship between these two similar-sounding dishes, I h I grew up eating bebinca for Christmas and Easter (and whenever I visit Goa, I bring back a box or two of Costaz with me); I’ve started to make the sweet potato and pumpkin mock bebincas for Thanksgiving. Bebinca can be sliced easily and will hold its shape well; there’s no need to go through the process of making a pie crust that often makes it all the more alluring. The sweet potato bebinca from Season was so popular, and so many of you still make it and share photos with me, so I wanted to wait for some time before I share the pumpkin edition of this beloved dessert. Four years later, it’s time for the pumpkin miso bebinca. This one’s got miso that heightens the pumpkin and the flavors of the spices, and I warn you, one slice won’t be enough. No reviews One 15oz/425g can pumpkin purée 6 large eggs, at room temperature 1 cup/200g packed light brown sugar ¼ cup/60ml maple syrup 2 Tbsp white or yellow miso paste ½ tsp ground cinnamon ½ tsp ground green cardamom One 13 ½ oz/400ml can full-fat coconut milk 1 cup/140g all-purpose flour Confectioners’ sugar for serving (optional) Comment * Name * Email * Website Save my name, email, and website in this browser for the next time I comment.
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