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