Sri Lankan Bibikkan Recipe By Tasty

BIBIKKAN

Steps:

• Roast the cardamom and the fennel seeds over a medium fire until nice and fragrant. Let it cool.Crush the seeds in a grinder. Set aside.In the same pan, fry the ginger and the lime rinds. Set aside to cool.Heat the jaggery in a pan over a low heat until it dissolves. Add the sugar. Simmer over a low heat until the mixture thickens. Add the spices, the lime rind and the ginger. Add the coconut. Cook over a low heat until the water has reduced but the mixture is still wet. Let it cool.Once cooled, stir in the semolina, Flour, the melon preserve, the raisins, the cashew, the salt and the baing powder. Add the rose essence and the vanilla essence.Separate the egg whites and the egg yolk. Beat in the two egg yolks into the coconut mixture.Beat the two egg whites until peaks form. Fold it in carefully.Line a baking tray with parchment paper and grease it well. Pour the mixture in and spread it evenly.Bake in moderate heat for about 45 minutes. When a skewer inserted in the middle comes out clean, the cake is done!

SRI LANKAN BIBIKKAN RECIPE BY TASTY

Steps:

• Preheat the oven to 325°F (160°C). Line an 8-inch (20 cm) square baking dish with parchment paper.
• Sift the flour and baking powder together into a medium bowl.
• In a medium skillet over medium heat, dry toast the fennel seeds, cardamom pods, and cloves until the fennel seeds start to brown. Transfer the spices to a mortar and pestle and grind into a powder. Discard the outer shell of the cardamom pods.
• Heat a large, high-walled pan over medium heat. Add the kithul jaggery and 1½ cups of coconut treacle. Stir until the jaggery dissolves and combines with the treacle, 8-10 minutes. Add the shredded coconut, mix well, and cook for 3-4 minutes, or until the treacle starts to simmer.
• Remove the pan from the heat. Add the lime zest, salt, vanilla, dates, raisins, ginger, cashews, and ground spices. Mix well to combine. Add the semolina, a little at a time, and mix well to incorporate. Let the mixture cool for 10 minutes.
• Add the flour and baking powder mixture, a little at a time, and mix well to combine.
• Transfer the mixture to the prepared baking dish and spread evenly with a spatula.
• Bake the cake for 50 minutes, until golden brown on the top.
• Remove the pan from the oven and reduce the oven temperature to 300°F (150°C). Pour the remaining ¼ cup of coconut treacle over the cake and spread with a pastry brush. Arrange the cashew halves, if using, on the top.
• Return the cake to the oven and bake for 20-30 minutes, until a toothpick inserted into the center comes out with a few fudgy crumbs attached.
• Let the bibikkan cool to room temperature, then cut into 16 squares and transfer to an airtight container and store at room temperature for 1-2 days before serving for the best flavor.
• Enjoy!