| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Grains, Eggs |
|
Candies, Fruits |
1 |
Servings |
INGREDIENTS
|
|
———> source <——— |
|
|
"A taste of Sri Lanka" |
|
|
By Indra Jayasekera |
| 225 |
g |
Jaggery |
| 225 |
g |
Coconut |
| 50 |
g |
Semolina |
| 100 |
g |
Dates |
| 1/2 |
ts |
Fennel |
| 1 |
|
Cardamom |
| 50 |
g |
Preserves, Winter melon |
| 25 |
g |
Preserves, ginger |
| 25 |
g |
Candied peel |
| 50 |
g |
Nuts, cashew |
| 1/4 |
ts |
Salt |
| 1/2 |
ts |
Baking powder |
| 1/4 |
ts |
Cinnamon, ground |
| 1 |
|
Egg |
INSTRUCTIONS
BIBIKKAN (COCONUT CAKE
===========================> Directions <========================
Grate the jaggery and coconut, dry roast the semolina and stone and chop
the dates. Roast and crush the fennel and crush the cardamom. chop the
winter melon preserve, the ginger preserve, the candied peel and the cashew
nuts. Dissolve the jaggery in 375 ml water in a pan, add the coconut and
cook for 2-3 minutes. cool the mixture and then stir in the semolina,
dates, fennel, cardamom, winter melon preserve, ginger preserve, candied
peel, cashew nuts, salt, baking powder and cinnamon. Separate the egg and
beat the white and yolk separately. Fold into the cake mixture and pour
into a buttered baking tray. Bake in a moderate oven (160°C: Gas Mark 3 )
for 1 1/2 hours.
ISBN #962 224 010 0
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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