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


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 - 2017, All rights reserved, PagesPak.com