Sri Lanka Bibikkan (coconut Cake) Special Cakes Recipes


Home  >  Recipes  >  Special Cakes Recipes   >  Sri Lanka Bibikkan (coconut Cake) Recipes


Share |


Recipe Search









Top Search

 chicken   cake   cheese   cakes   grill   muffins   roll   checkerboard   pizza   burger   curry   tuna   wine   sweet potato   mousse   steaks      lasagna   souffle   kaposzta salata   lassi   medovnik   hungarian   dipping sauce   gluten free   butter cookies   guacamole   Condensed Milk Recipe   lemonade   blueberry fungee   shawarma   urdu   biryani   bombay biryani   donuts   apple cake   puff pastry    chicken chilli   birthday cake   Indian Chicken Curry   blueberry funge   moosa   Burfi   gulab jamun   Danish Pastry    dum biryani   beirox   ampalaya   drumsticks   samoosa   nuggets   chicken pasta   cheddar cheese   red wine and rosemary porterhouse   mustard meatloaf   1994 3rd Place   apple custard   kanum ma kang mung   chocolate cookies   lamb stew with rosemary dumplings   white sauce   chinese rice   Baklava   plain cake   pepsi   pinacolada   tuna ring   lemon lime   salsa sauce   potatos   frappuccino   cheese balls   apple pinwheels   Cream Cheese Recipe   phirni   aljotta   whelks   key lime cake   fajita chicken   chicken picata   coca cola   targine   ground cherry pie   lemon lime soda   electric lemonade   cheese pizza   vanilla cream cake   vegetable biryani   skillet enchiladas   albanian   flounder   apple Salsa   turkey wrap   apricot muffins   tartar sauce   BBB   crab mousse   Lunchbox    3B   mister saleem 


Sri Lanka Bibikkan (coconut Cake)

Ingredients:

-------- source ---------
"A taste of Sri Lanka"
By Indra Jayasekera


Method:

BIBIKKAN (COCONUT CAKE
225 gJaggery
225 gCoconut
50 gSemolina
100 gDates
1/2 ts Fennel
1Cardamom
50 gPreserves, Winter melon
25 gPreserves, ginger
25 gCandied peel
50 gNuts, cashew
1/4 ts Salt
1/2 ts Baking powder
1/4 ts Cinnamon, ground
1Egg

=========================== Directions ========================

Grate the jaggery and coconut, dry roast the semolina and stone and
chop the dates. Roast and crush the fennel and crush the cardamom.
chop the winter melon preserve, the ginger preserve, the candied peel
and the cashew nuts. Dissolvethe jaggery in 375 ml water in a pan,
add the coconut and cook for 2-3 minutes. 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. Separate the egg and beat the white and yolk separately.
Fold into the cake mixture and pour into a buttered baking tray. Bake
in a moderate oven (160?C: Gas Mark 3 ) for 1 1/2 hours.

ISBN #962 224 010 0




 Sri Lanka Bibikkan (coconut Cake)   Sri Lanka Love Cake Cashew & Pumpkin 

 

 

Copyright 2009 - 2016, All rights reserved, PagesPak.com