Sensational Sri Lankan Bibikkan: A Step-by-Step Recipe Guide

Ingredients

2 cups of finely grated coconut
2 cups of semolina
1 cup of sugar
1 cup of chopped dates
1 cup of chopped cashew nuts
1/2 cup of honey
1/2 cup of coconut treacle or molasses
1/2 teaspoon of ground cloves
1/2 teaspoon of ground cardamom
1/2 teaspoon of ground nutmeg
1/2 teaspoon of ground cinnamon
2 eggs
1/2 cup of butter, melted
1/2 teaspoon of baking soda
1/2 teaspoon of salt

Steps and instructions

Preheat the oven to 160°C (320°F) and grease a baking dish with a little butter.
In a large bowl, mix the grated coconut, semolina, sugar, chopped dates, chopped cashew nuts, ground cloves, ground cardamom, ground nutmeg, and ground cinnamon.
In another bowl, beat the eggs until fluffy and add to the dry mixture.
Add the honey, coconut treacle (or molasses), melted butter, baking soda, and salt to the mixture and combine all the ingredients until well mixed.
Transfer the mixture into the greased baking dish and spread evenly with a spatula.
Bake in the preheated oven for about 50-60 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Remove from the oven and let it cool completely before cutting it into pieces.

Tools for making

Mixing Bowl - A large bowl to mix all the ingredients together.
Baking Dish - A greased baking dish to bake the Bibikkan mixture in.
Spatula - A utensil used to spread and smooth the Bibikkan mixture in the baking dish.
Oven - A kitchen appliance used to bake the Bibikkan at a specific temperature.
Toothpick - A small wooden or metal stick used to check if the Bibikkan is cooked by inserting it into the center.
Knife - A cutting tool used to cut the Bibikkan into pieces after it has cooled.

Recipe variations

Replace semolina with rice flour for a gluten-free version.
Add a tablespoon of rose water or orange blossom water for a floral flavor.
Include a handful of raisins or dried cranberries for added sweetness and texture.
Substitute chopped almonds or pistachios for cashew nuts.
Use jaggery instead of sugar for a deeper, more caramel-like sweetness.
Add a teaspoon of vanilla extract for a subtle vanilla flavor.
Mix in a tablespoon of grated orange zest for a citrusy twist.
Replace the dates with dried figs or apricots for a different dried fruit flavor.
Include a tablespoon of rum or brandy for a boozy kick.
Try using coconut oil instead of butter for a dairy-free version.
Experiment with different spices like ginger, allspice, or cardamom pods.
Add a handful of chocolate chips or shredded coconut for added indulgence.

Recipe overview

Bibikkan is a traditional Sri Lankan coconut cake that's packed with flavor and a delightful blend of textures. This aromatic dessert, rich with the tastes of coconut, dates, cashews, and a blend of spices like cloves, cardamom, and cinnamon, is sure to leave a lasting impression on your taste buds. The cake is sweetened with honey and coconut treacle, giving it a unique and irresistible depth of flavor. Despite its complex taste profile, Bibikkan is surprisingly straightforward to make and requires simple pantry ingredients. The cake is baked until it's golden brown and then left to cool before being cut into squares. Its dense, chewy texture combined with the crunch of nuts will have you reaching for seconds. So, get ready to try your hand at this delicious Sri Lankan treat!

Common questions

Can I use desiccated coconut instead of grated coconut?
Yes, you can use desiccated coconut as a substitute for grated coconut in this recipe.
Can I use a different type of nuts?
Certainly! Feel free to use your preferred nuts or a combination of nuts instead of cashew nuts.
What can I use as a substitute for coconut treacle or molasses?
If you don't have coconut treacle or molasses, you can use an equal amount of golden syrup or dark corn syrup as a substitute.
Can I omit the eggs to make it vegan?
Yes, you can omit the eggs in this recipe. However, keep in mind that the texture and binding may slightly differ without the eggs.
How long can Bibikkan be stored?
Bibikkan can be stored in an airtight container at room temperature for up to 1 week.
Can I freeze Bibikkan?
Yes, you can freeze Bibikkan. Make sure to wrap it tightly in plastic wrap or place it in a freezer-safe container before freezing. It can be stored in the freezer for up to 3 months.

Serving dishes and utensils

Mixing Bowl - A large bowl to combine all the ingredients together.
Baking Dish - A dish to hold the Bibikkan mixture while baking in the oven.
Spatula - A kitchen tool used for spreading and smoothing the Bibikkan mixture in the baking dish.
Oven - A kitchen appliance used to bake the Bibikkan until it is cooked through and golden brown.
Toothpick - A small pointed stick used to test the doneness of the Bibikkan by inserting it into the center and checking if it comes out clean.

Origin stories

Bibikkan, also known as Sri Lankan Coconut Cake, holds a special place in the heart and history of Sri Lanka, an island nation that is abundant with coconuts. The cake is a traditional sweet treat mostly prepared during the festive seasons, particularly during the Sinhalese New Year. It is believed to have originated from the Portuguese Burghers in Sri Lanka during the period of Portuguese colonial rule from 1505 to 1658. The fusion of local ingredients such as coconut and spices with foreign baking methods resulted in the creation of this rich, dark, sweet and spicy cake. The uniqueness of Bibikkan lies not just in its taste, but also in the reflection of Sri Lanka’s multicultural history.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.