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Bibikkan Recipe

Bibikkan Recipe

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Bibikkan Recipe. Cool the mixture and then stir in the semolina, dates, fennel, cardamom, winter melon preserve, ginger preserve, candied peel, cashew nuts, salt, baking powder and cinnamon. Make jalebi in under 10 minutes super easy instant jalebi recipe (sri lanka jelabi peni walalu) 6:22.

Bibikkan Sri Lankan Coconut Cake බිබික්කන් පොල් කේක්
Bibikkan Sri Lankan Coconut Cake බිබික්කන් පොල් කේක් from www.dailyfoodrecipes.com

Prepare a 8 x 12 baking tray and line with 3 layers of wax paper. After few trials and test baking; Cool the mixture and then stir in the semolina, dates, fennel, cardamom, winter melon preserve, ginger preserve, candied peel, cashew nuts, salt, baking powder and cinnamon.

Seperate The Eggs From The Yolk.

Archive of sri lankan food recipes at kapruka. Roast and crush the fennel and crush the cardamom. Beat the egg whites and yolk seperately and set aside.

Add The Shredded Coconut, Powdered Cardamom/Cinnamon Mix, Vanilla Essence And Mix.

Heat a pan, add the treacle and bring to a boil. 250g coconut (grated) 100g semolina 150g dates 150g cashew nuts 1 tblspn ginger (grated) 60g chow chow 60g sultana 50g plain flour 2 cups of treacle 2 eggs (seperated) 2 tspn cardamom powder 1 tspn fennel seeds (pounded) 2 tspn of cinnamon powder pinch of salt 2 tspn of vanilla 1 tspn of rose water. Over a slow flame, pour in the honey on to a pan and add in sugar.

Roast The Semolina Until Light Brown And Set Aside.

All you need to make bibikkan is: Sri lankan coconut cake / bibikkan. Next day add butter semolina and flour to mixture.

Add Sugar And Honey To Scraped Coconut And Cook Over Slow Flame Until Coconut Is Cooked.

After few trials and test baking; Chop the winter melon preserve, the ginger preserve, the candied peel and the cashewnuts. I modified the recipe for a small scale cake with some locally sourced ingredients such as ontario dark maple syrup, vegan butter etc.

Grate The Jaggery And Coconut, Dry Roast The Semolina And Stone And Chop The Dates.

Add all fruits and cool over night. Then add vanilla, rose water, cinnamon and cardomons. Separate the egg and beat the white and yolk separately.

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