Bibikkan is one of the famous Sri Lankan cake recipes that keeps making over the generations. This is one of the traditional cakes in Sri Lanka which is mostly made during the Sinhala and Tamil new year season. Bibikkan is made of treacle and freshly scraped coconut and so easy to make and anyone can make this without a fear!
Bibikkan is so delicious and sweet in flavor and a family favorite! Main ingredients would be freshly scraped coconut or else you can use desiccated coconut, treacle either coconut treacle or kithul treacle and semolina.
There are so many recipes of coconut that can be easily made and also there so many cakes that can be made using coconut all around the world. This is a totally Sri Lankan recipe that has been made since ancient times!
Ingredients
- 350 grams freshly scraped coconut
- 400 ml treacle
- 1/4 cups brown sugar
- 50 grams semolina
- 200 grams cashews, finely chopped
- 125 grams flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 50 grams plums
- 250 grams dates
- 1/2 teaspoon lemon zest
- 1/2 teaspoon fennel seeds
- 1/2 teaspoon cardamom powder
- 1 tablespoon vanilla
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 175°C degrees ( 347°F ).
- Sift flour, baking powder and baking soda together.
- Roast semolina under low heat until fragrant and keep it aside.
- Roast the fennel seeds and grind until powdered.
- In a large pan, heat the treacle and brown sugar.
- When the sugar is melted and treacle starts to boil add the scraped coconut. Mix together until well combined. Cook for 8-10 minutes until the coconut is cooked and fragrant.
- Transfer the mixture into a large mixing bowl and add powdered fennel seeds, cardamom powder and mix well.
- Add plums, dates, lemon zest, vanilla and salt and mix well.
- Then add the semolina batch wise and mix together.
- Add flour batch wise and mix together until well combined.
- Next, add half of the chopped cashews and mix well.
- Take a heavy bottom cake tray and put buttered parchment paper. Transfer the mixture into the tray. Sprinkle the remaining cashews onto the top of the cake.
- Bake for 30 minutes in 175°C and reduce the heat to 150°C and bake for another 30 minutes.
- Remove the cake from the tray and let it cool down. Cut into pieces and enjoy!
If you love more sweets, here are some more suggestions!
2 comments
I love Sri Lankan food. I have been there many years ago. Your recipes remind me those days.
Glad to hear that! 🙂