Sri Lankan
Bibikkan
Bibikkan is a dense Sri Lankan coconut cake made with jaggery, kithul treacle, roasted semolina, spices, dates, and cashews. It is baked slowly until dark, fragrant, and slightly chewy at the edges.
Watch it madeTraditional Me · 20:44
Ingredients
- Fresh grated mature coconut1 cup
- Jaggery, grated1/3 cup
- Kithul treacle2 tbsp
- Water2 tbsp
- Semolina1/4 cup
- Rice flour2 tbsp
- Chopped dates2 tbsp
- Cashew nuts, chopped2 tbsp
- Candied citrus peel or puhul dosi, finely chopped1 tbsp
- Ground cardamom1/4 tsp
- Ground cinnamon1/4 tsp
- Ground cloves1 pinch
- Grated nutmeg1 pinch
- Lime zest1/2 tsp
- Salt1 pinch
- Baking powder1/4 tsp
- Coconut oil, for greasing1 tsp
Method
- Preheat the oven to 160°C and grease a small loaf tin or 10 cm square tin with coconut oil, then line it with parchment or a clean banana leaf.
- Toast the semolina in a dry pan over low heat for 3 to 4 minutes until lightly fragrant but not browned, then set it aside.
- Put the jaggery, kithul treacle, and water in a small pan and heat gently until the jaggery melts into a syrup.
- Strain the syrup if the jaggery has grit, then return it to the pan.
- Add the grated coconut to the syrup and cook over low heat for 6 to 8 minutes, stirring often, until the coconut is glossy, sticky, and well coated.
- Stir in the dates, cashews, candied peel or puhul dosi, cardamom, cinnamon, cloves, nutmeg, lime zest, and salt.
- Remove the pan from the heat and let the coconut mixture cool until warm, not hot.
- Mix the toasted semolina, rice flour, and baking powder together, then fold them into the coconut mixture until evenly combined.
- Spoon the thick batter into the prepared tin and press it gently into an even layer with a wet spoon.
- Bake for 40 to 45 minutes, until the top is deep brown, firm, and a skewer inserted into the centre comes out mostly clean with a few sticky crumbs.
- Cool completely in the tin before slicing, as bibikkan sets as it cools.
Common questions
Can I substitute the kithul treacle or jaggery in Bibikkan?
Yes. If you can’t find kithul treacle, use dark palm syrup, date syrup, or a mix of molasses and a little honey. For jaggery, dark brown sugar works, but the flavor will be less deep and caramel-like.
How long does Bibikkan take from start to finish?
Plan for about 45 to 60 minutes total. Toasting the semolina and cooking the coconut mixture take the most time, plus cooling before mixing in the flours. Baking usually takes around 35 to 45 minutes, depending on the tin.
What are the most common mistakes when making Bibikkan?
Don’t cook the coconut mixture on high heat or it can scorch and turn bitter. Also avoid adding the semolina while the mixture is hot, or it may go gummy. Measure the dry ingredients accurately so the cake sets properly.
How should I store Bibikkan, and can it be frozen?
Store cooled Bibikkan in an airtight container at room temperature for 2 to 3 days, or refrigerate for up to a week. It freezes well for up to 2 months; wrap slices tightly and thaw at room temperature.
What is the best way to serve Bibikkan?
Serve it in thick slices at room temperature or slightly warm. It’s excellent on its own with tea or coffee, and you can add a little butter, coconut cream, or a scoop of vanilla ice cream for a richer dessert.