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Bibikkan (Sinhala: බිබික්කන්) is a traditional Sri Lankan coconut cake. It is a dark moist cake made of shredded coconut, jaggery (from the sap of the toddy palm) and semolina combined with a mixture of spices. Bibikkan is commonly prepared and consumed in celebration of festive and religious occasions, including Christmas, New Year's Eve, Sinhala and Tamil New Year.

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rdf:type
rdfs:label
  • Bibikkan (en)
  • Bibikkan (pt)
rdfs:comment
  • Bibikkan (Sinhala: බිබික්කන්) is a traditional Sri Lankan coconut cake. It is a dark moist cake made of shredded coconut, jaggery (from the sap of the toddy palm) and semolina combined with a mixture of spices. Bibikkan is commonly prepared and consumed in celebration of festive and religious occasions, including Christmas, New Year's Eve, Sinhala and Tamil New Year. (en)
  • Bibikkan, também chamado “pol-cake” ou “porunu-appa”, é um bolo tipico do Sri Lanka, sempre preparado para o Ano Novo cingalês e tamil, feito à base de semolina, coco ralado e várias conservas de frutas e condimentos. (pt)
foaf:name
  • Bibikkan (en)
name
  • Bibikkan (en)
foaf:depiction
  • http://commons.wikimedia.org/wiki/Special:FilePath/Bibikkan.jpg
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  • Dessert
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alternate name
  • Pol cake, Sri Lankan coconut cake (en)
country
course
  • Dessert (en)
image size
main ingredient
  • Coconut, Jaggery, Semolina, Spices (en)
native name
  • බිබික්කන් (en)
served
  • Cooled (en)
type
  • Cake (en)
variations
has abstract
  • Bibikkan (Sinhala: බිබික්කන්) is a traditional Sri Lankan coconut cake. It is a dark moist cake made of shredded coconut, jaggery (from the sap of the toddy palm) and semolina combined with a mixture of spices. Bibikkan is commonly prepared and consumed in celebration of festive and religious occasions, including Christmas, New Year's Eve, Sinhala and Tamil New Year. (en)
  • Bibikkan, também chamado “pol-cake” ou “porunu-appa”, é um bolo tipico do Sri Lanka, sempre preparado para o Ano Novo cingalês e tamil, feito à base de semolina, coco ralado e várias conservas de frutas e condimentos. Começa por se preparar a mistura de coco (“pani pol”), assando numa frigideira sementes de funcho e de cardamomo, que são depois triturados; na mesma frigideira, assa-se casca de laranja ou lima cristalizada e gengibre e reserva-se. Numa panela, aquece-se açúcar ou jagra até formar um xarope; tira-se do lume e mistura-se coco ralado. A esta mistura, juntam-se os temperos já preparados, semolina (que segundo uma receita, deve ser ligeiramente torrada), caju e tâmaras cortadas em pequenos pedaços, compota de melão, sal, baunilha, canela, água de rosas e fermento em pó (uma receita aconselha a misturar um ovo batido, para a mistura ficar mais leve). Coloca-se numa forma untada e põe-se a cozer em forno brando durante uma hora e meia a duas horas. (pt)
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alias
  • Pol cake, Sri Lankan coconut cake (en)
ingredient name (literal)
  • Coconut, Jaggery, Semolina, Spices
serving temperature
  • Cooled
country
variant or variation
ingredient
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