The best delicious Bibikkan (coconut Cake) recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Bibikkan (coconut Cake) recipe today!
Hello my friends, this Bibikkan (coconut Cake) recipe will not disappoint, I promise! Made with simple ingredients, our Bibikkan (coconut Cake) is amazingly delicious, and addictive, everyone will be asking for more Bibikkan (coconut Cake).
What Makes This Bibikkan (coconut Cake) Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Bibikkan (coconut Cake).
Ready to make this Bibikkan (coconut Cake) Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
225 g Jaggery
225 g Coconut
50 g Semolina
100 g Dates
1/2 ts Fennel
1 Cardamom
50 g Winter melon preserve
25 g Ginger preserve
25 g Candied peel
50 g Cashewnuts
1/4 ts Salt
1/2 ts Baking powder
1/4 ts Cinnamon powder
1 Egg
Grate the jaggery and coconut, dry roast the semolina and stone and chop
the dates. Roast and crush the fennel and crush the cardamom. chop the
winter melon preserve, the ginger preserve, the candied peel and the
cashewnuts. Dissolve the jaggery in 375 ml water in a pan, add the coconut
and cook for 2-3 minutes. cool the mixture and then stir in the semolina,
dates, fennel, cardamom, winter melon preserve, ginger preserve, candied
peel, cashewnuts, salt, baking powder and cinnamon. Separate the egg and
beat the white and yolk separately. Fold into the cake mixture and pour
into a buttered baking tray. Bake in a moderate oven (160C: Gas Mark 3 )
for 1 1/2 hours. From “A taste of Sri Lanka” by Indra Jayasekera, ISBN #962
224 010 BIANCO MANGIARE
From
Yields
1 Servings
Leave a Reply