Prakash K. Sivanathan, Niranjala M. Ellawala

Bibikkan

Name: Bibikkan
Yield: Serves 15
Cuisine: Sri Lankan
Ingredients: 200 g freshly grated or desiccated (shredded) coconut; ¼ tsp salt; 110 g (4 oz/¾ cup) raisins; 110 g (4 oz/generous ¾ cup) plain (all-purpose) flour; 1 tsp sweet cumin seeds; 110 g (4 oz/½ cup) semolina (medium coarse); 125 ml (4 fl oz/½ cup) water; 150 g (5½ oz/1 cup) kithul jaggery, broken into small pieces; butter, for greasing; Coconut cake; 1 tsp baking powder; 1 tbsp vanilla essence; 315 ml (10½ fl oz/1⅓ cups) coconut milk; ½ tsp ground cinnamon; 1 tsp ground cardamom; 125 g (8 oz) dates, finely chopped; 110 g (4 oz/¾ cup) cashew nuts, roughly chopped; 85 ml (2¾ fl oz/⅓ cup) vegetable oil; 110 g (4 oz/½ cup) pumpkin preserve (optional)

Preparation info

Serves
15

Difficulty
Easy

Appears in

Sri Lanka

By Prakash K. Sivanathan and Niranjala M. Ellawala

Published 2017

About

Ingredients

butter, for greasing
1 tsp sweet cumin seeds
110 g (4 o

Asia
Sri Lanka
Dessert
Vegetarian
Cake

Method

Preheat the oven to 180°C (350°F/Gas Mark 4) and grease a baking tray or shallow cake tin (pan) about 25cm x 20cm (10 x 8 inches) with butter.

Dry-roast the sweet cumin seeds in a dry frying pan (skillet) over a low heat, until golden. When cool, put the seeds in a spice grinde