Bibikka
බිබික්ක
A slice of cake is perfect to be served with a scope of vanilla ice cream.
Bibikka is a rich moist cake, made from coconut, diced dates, puhul dosi (pumpkin preserve or melon candy), and chopped cashews, with the addition of kithul treacle, giving the cake its rich taste.
Bibikka is believed to have been introduced to Sri Lanka by the Portuguese and is a popular confection to grace the tables of many Sri Lankans during the April Avurudu festive season.
Makes 3.5kg
*Number of cake pieces dependent on the size of the cake tray used.
Bibikka is a rich moist cake, made from coconut, diced dates, puhul dosi (pumpkin preserve or melon candy), and chopped cashews, with the addition of kithul treacle, giving the cake its rich taste.
Bibikka is believed to have been introduced to Sri Lanka by the Portuguese and is a popular confection to grace the tables of many Sri Lankans during the April Avurudu festive season.
Makes 3.5kg
*Number of cake pieces dependent on the size of the cake tray used.
55 mins.
Preparation
2 hrs.
Baking
3-5 days
Resting
Ingredients
- 600g kithul treacle
- 600g fresh scraped cocount
- *can use desiccated or frozen scraped coconut
- 600g date palm- diced
- 600g cashew-diced
- 600g puhul dosi (pumpkin preserve or melon candy)- diced
- 600g semolina- roasted
- 65g rice flour
- 1 tbsp. Ralahami ground cinnamon
Utensils
- Large saucepan
- Large Wok
- Rectangular baking tray (size: 13 x 9 x 2 inches)
Instructions
1.
- 600g dates
- 600g cashews
- 600g melon preserve
Dice the dates, and chop the cashews, and melon preserve into fine pieces.
2.
- 600g semolina
Roast the semolina in a large saucepan or frying pan over low to medium heat for 2-3 minutes.
There should be a change in texture- having a dry/ sandy texture.
3.
Remove from the heat and set aside.
4.
- 600g kithul treacle
Over medium heat, in a large wok, heat the kithul treacle for a few minutes (5-6 minutes).
5.
- 600g coconut
As the treacle is being heated, add the coconut and mix well to coat the coconut with the treacle.
6.
- 600g dates
Reduce to low heat and add the diced dates and mix well.
7.
- 600g cashews
- 1 tbsp. Ralahami ground cinnamon
Add the chopped cashews, and a tablespoon of Ralahami cinnamon and mix to combine.
8.
- 600g melon preserve
- 600g roasted semolina
- 65g rice flour
Add the melon preserve, roasted semolina, and rice flour and mix, combining all the ingredients together.
9.
Keep mixing the ingredients for about 10 more minutes.
Remove from the heat and keep mixing, ensuring that all the ingredients are combined together.
10.
Preheat the oven to 100° (fan oven) or 120°C.
11.
Line 2 rectangular baking trays with baking parchment (baking tray size: 13 x 9 x 2 inches)
*Or use any square baking trays which you may have at home.
The number of cake pieces is dependent on the cake tray used.
12.
Equally, divide the cake batter into the prepared baking tins.
13.
Bake the cake for 2 hrs.
14.
After the 2 hrs, take the cake out of the oven and set them aside to cool for about 10 minutes.
15.
Carefully remove the cakes from the baking trays and place them onto a clean tray and set them aside.
16.
Once the oven temperature has gone down and the cakes have cooled, place the cakes back inside the oven.
Leave the cakes inside the oven for 3-5 days, allowing the treacle to get soaked into the cake.
17.
Slice the cake into desired pieces.
Enjoy a piece of cake with a cup of tea.
Have you tried this recipe?
Mention us @ralahamivillage and tag #ralahamicinnamon #ralahamiavurudu
More Delicious Recipes For You
Lorem ipsum dolor sit amet, consectetur adipiscing elit. Suspendisse a libero et diam rhoncus mollis. Donec non arcu elit. Nam consequat, elit nec efficitur elementum, tellus tellus pharetra ante, nec hendrerit risus metus sed metus. Sed egestas, urna eu posuere pretium, mauris augue aliquam lectus, vitae iaculis odio nunc
Sinhala Achcharu (Sri Lankan Pickle)
Sinhala achcharu is a traditional Sri Lankan pickle of vegetables and young, unripe papaya. A condiment made during special and auspicious occasions.
Katta Sambal
A Sri Lankan sambal served as a condiment served with kiribath and ambul thiyal. Prepared by combining onions, chili flakes, and Maldives fish with lime.
Milk Rice
Kiribath (Milk Rice) is a traditional Sri Lankan rice dish prepared by adding coconut milk when cooking the rice.
Served with Katta sambal and Ambul Thiyal.
Thala Karali
Thala Karali is a popular Sri Lankan sweetmeat made from sesame seeds and jaggery, and widely consumed during the April Avurudu festive season.
Thala Karali is the perfect guilt-free sweet to indulge in, with sesame seeds being a rich source of nutrients like calcium and Vitamin B1 and many nutritionists recommending substituting sugar with jaggery, due to its low calories and having a slower rate of absorption to sugar.
Kokis
Kokis is a deep-fried crispy avurudu snack that is laid out during the Sinhala and Tamil New Year.
Mung Kavum
Made with a combination of rice flour and mung dahl and sweetened with kithul treacle.
The diamond-shaped mung kavum is coated in a rice flour mixture and fried to a crispy texture.