Bibikkan is a popular cake during traditional Sri Lankan festivities. This recipe has the traditional ingredients and the method is adapted to suit the conveniences of a modern kitchen for a quick and easy Bibikkan, or ‘Pol Cake’ as it also popularly known.
BIBIKKAN (POL CAKE) RECIPE
(SRI LANKAN COCONUT CAKE)
8 oz grated coconut (if frozen, thaw to room temp)
8-10 oz Jaggery (preferably dark color jaggery)
4oz fine semolina
1/2 teaspoon each: fennel seeds, green cardamom seeds,
1/2 teaspoon clove powder (or 4 clove pods)
4oz water (to extract coconut milk)
10 seedless dates (chopped)
10 medium-size pieces puhul dosi (petha/winter melon preserves)
3oz raw cashew (finely chopped)
3/4 teaspoon ground ginger
1/2 teaspoon grated lime rind
2 tablespoons rose water (not rose essence)
2 tablespoons vanilla extract
Toast the spices lightly. Grind and set aside. Blend the coconut with water and extract the milk. Keep the coconut aside. Mix coconut milk with the jaggery and dissolve. Add the coconut into the milk-jaggery mixture. Cook until thick and sticky. Add all the rest of the ingredients. Mix well. Bake at 320F for about 1hr.
Best served the next day.
Thank u sooo much Asai Rasai…I was looking for a coconut cake recipe without eggs. Im gonna try this for the daana next weekend..could you please tell me the semolina brand u bought??its available in Indian groceries I suppose..
Aasai Rasai ආසයි රසයි ❤️
You are very welcome my dear. Good luck! x
😘😘😘
Aasai Rasai ආසයි රසයි Thank u sooooo much miss. Im so to make this. Will let u know once i tried.
Yes Rangika, you can use the treacle. You will need to reduce the water used for extracting the coconut because of the treacle. I am thinking about 3 oz water to extract the milk. Squeeze as best you can. Originally they would extract coconut milk without any water but that’s hard to do. That’s why I recommend a little water. For 8 oz coconut, I would suggest about 10-12 oz treacle.