Bibikan is a recipe from the Srilankan cuisine.
It is a sweet cake made with coconut,jaggery /
treacle . The authentic recipe was made with
rice flour,but now the all purpose flour has
taken it’s place.This cake like texture sweet is
available all over Srilanka. The expert hands
are mostly from the villages of Srilanka, and on
certain occasions, you can see the ladies having
rows of stalls , with these sweet meats.If
observed,most of the sweets of Srilanka are
prepared with jaggery only.
Today’s recipe,is my innovation of this sweet
mixture into tarts and flour replaced with
semolina/rawa.Awesome taste and texture,and
I’m excited to share this recipe with you all.
Do try and post in your valued comments!
For the filling
2 cups grated coconut
2 cups jaggery / 1 cup treacle
1 cup roasted semolina
1 tsp mixed spice powder*
25 gm chopped dates
A few raisins ( I used leftover rum soaked
25 gm pumpkin preserve
1/4 cup coarsely ground cashewnuts
1/2 tsp ginger powder
1 tblsp vanilla essence
1 tblsp rose water
Grated rind of lime
a pinch of salt
Grind half of the coconut with 1 cup water and
set aside .
Now mix in the rest of the ingredients to the
Mix well and pour spoonfuls into tartlets and
bake at 180C for 30 minutes.( You will get the
aroma of a rich cake)
For the tart shells
1 cup flour
20 gm butter
1 tbsp sugar
a pinch of salt
1/4 tsp grated nutmeg
A little milk / ice water for binding
Bind all ingredients to a soft dough , cover and
rest in fridge till you make the filling.
Divide into portions,roll dough and line tart
Place filling and bake.
*Spice powder- cinnamon,cloves,cardamon,fennel seeds,nutmeg – a tsp of each powdered and stored.