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   urdu   shawarma   biryani   donuts   bombay biryani   puff pastry    chicken chilli   Indian Chicken Curry   birthday cake   blueberry funge   Burfi   moosa   Danish Pastry    beirox   dum biryani   gulab jamun   cheddar cheese   ampalaya   drumsticks   samoosa   nuggets   1994 3rd Place   mustard meatloaf   chicken pasta   kanum ma kang mung   lamb stew with rosemary dumplings   red wine and rosemary porterhouse   chocolate cookies   apple custard   chinese rice   skillet enchiladas   cheese balls   potatos   fajita chicken   salsa sauce   Cream Cheese Recipe   pinacolada   tuna ring   plain cake   apple pinwheels   lemon lime   ground cherry pie   albanian   pepsi   crab mousse   phirni   frappuccino   targine   apple Salsa   turkey wrap   aljotta   electric lemonade   whelks   tartar sauce   chicken picata   coca cola   flounder   vanilla cream cake   key lime cake   lemon lime soda   apricot muffins   white sauce   BBB   cheese pizza   Baklava   vegetable biryani   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 - 2017, All rights reserved, PagesPak.com