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).
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The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Bibikkan (coconut Cake).
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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 (160?C: Gas Mark 3 ) for 1 1/2 hours. From “A
taste of Sri Lanka” by Indra Jayasekera, ISBN #962 224 010 0
Yields
1 Servings
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