Sri Lanka Bibikkan (coconut Cake) Special Cakes Recipes


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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




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