This article is about the Indian pudding. For the Filipino rice cake, see Bibingka. For a similarly-named tropical storm, see List of storms named Bebinca.
Bebinca was also adopted as a typhoon name in the northwestern Pacific Ocean by Macao which in Macanese means "pudding" or "cake" in general. There is also a Cochinite version Bebinca of which uses Nendran banana for its preparation and is prepared by the Luso Indian community in Kochi especially for Consoada.[5]
Preparation
Preparing bebinca is a slow process.[4] The batter is made with flour, sugar, ghee, egg yolk, and coconut milk.[6][7] 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.[2]
