Bibikkan
 | |
| Alternative names | Pol cake, Sri Lankan coconut cake |
|---|---|
| Type | Cake |
| Course | Dessert |
| Place of origin | Sri Lanka |
| Serving temperature | Cooled |
| Main ingredients | Coconut, Jaggery, Semolina, Spices |
| Variations | Brown sugar, rice flour |
Bibikkan (Sinhala: බිබික්කන්) is a traditional Sri Lankan coconut cake.[1][2] 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.[3] Bibikkan is commonly prepared and consumed in celebration of festive and religious occasions, including Christmas, New Year's Eve, Sinhala and Tamil New Year.[4][5]
Origins and history
Bibikkan is believed to have been introduced to Sri Lanka by the Portuguese, who colonised the coastal areas of the island in 1505 and remained until 1658.[5] Goan Catholics serve a similar dish called Bebinca,[6] which is almost identical to Bibingka, a traditional Filipino rice flour cake made with coconut milk, which is served on Christmas Day.[7] Historically the Mount Lavinia area has been associated with the production of Bibikkan,[8] known locally as Poranu appa.[5]
Description
The main ingredients of bibikan are jaggery, an unrefined syrup from the sap of the Kithul palm tree; dry roasted semolina (Uppama) or rice flour; and grated or shredded coconut. It's so easy to make with no beating of whisking or any machines[9]
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