Sri Lanka is well known throughout ... Treacle is a food sweetening syrup made from the sap blossoms of palm trees. Bibikkan is a mixture of Coconut, semolina, raisins, cashews, treacle, flour, spices and flavors. No Butter is needed in this recipe.
Ingredients
150 g Coconut (Fresh or Frozen)
100g Semolina - roasted
50g Plain flour
100g Dates - chopped
50g Raisins (optional)
50g Cashews - roasted (optional) some extra for decoration
100g Juggery - grated (Alternatives 85g of brown or white sugar or 100ml Date syrup)
1 Rind of Lime - grated
2 Eggs
4 tblsp Ginger - grated
8 Cardamom pods - crushed
1 tsp Fennel seeds
1 tsp Vanilla essence or paste
1 Black tea bag (Brew strong black tea in ½ cup)
½ cup Water
½ tsp Baking powder
Salt - A pinch
Method
First roast the semolina over medium heat until golden and set aside. Do the same with coconut shreds. (make sure not to burn them)
Roast the cardamom and the fennel seeds until fragrant, let it cool and grind them to a powder. Set aside.
In the same pan, fry the grated ginger and the lime rinds. Set aside to cool.
Heat the juggery in a pan over a low heat with ½ cup of water until it dissolves, and simmer over a low heat until the mixture thickens. (If you use sugar, make sure the sugar is darken into caramel before adding water and reduce, if you use date syrup you can skip this step)
Now add the spices, the lime rind and the ginger to the juggery mix. Add the coconut. At this point if the mixture is not dark brown in colour add the ½ cup of strong brewed tea. Cook over a low heat until the water has reduced but the mixture is still wet. Let it cool.
Once cooled, stir in the semolina, flour, the raisins, the cashew, the salt and the baking powder, vanilla essence or paste.
Separate the egg whites and the egg yolk. Beat in the two egg yolks into the
coconut mixture. Beat the two egg whites until peaks form. Fold it in carefully.
Line a baking tray with parchment paper and grease it well. Pour the mixture in and spread it evenly.
Bake in moderate heat 160C oven for about 30-45 minutes. When a skewer inserted in the middle comes out clean, the cake is done! Take it out and leave it to cool and serve.
If you decide to make this recipe, I would love to hear from you!
Please feel free to share your outcomes with a picture or comment below.
I'm open for suggestions and your ideas on which recipes I should put on next.
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