|
| Home
-> [Cakes, Desserts, Entrees, Fruits] -> [Bibikkan (coconut cake) Recipe] |
| |
| |
Bibikkan (coconut cake)
|
| Artist: |
_ |
| Categories: |
Cakes, Desserts, Entrees, Fruits |
| Yield: |
1 |
| Rating: |
0 |
| Print Recipe |
 |
| Favorites |
Add
to Favorites |
Ingredients:
| 225
| grams | Jaggery | | 225
| grams | Coconut | | 50
| grams | Semolina | | 100
| grams | Dates | | 1/2
| tsp | Fennel | | 1
| | Cardamom | | 50
| grams | Winter melon preserve | | 25
| grams | Ginger preserve | | 25
| grams | Candied peel | | 50
| grams | Cashewnuts | | 1/4
| tsp | Salt | | 1/2
| tsp | Baking powder | | 1/4
| tsp | Cinnamon powder | | 1
| | Egg |
|
Procedures:
| 1 | Grate the jaggery and coconut, dry roast the semolina and stone and chop the dates. | | 2 | Roast and crush the fennel and crush the cardamom. | | 3 | Chop the winter melon preserve, the ginger preserve, the candied peel and the cashewnuts. | | 4 | Dissolve the jaggery in 375 ml water in a pan, add the coconut and cook for 2-3 minutes. | | 5 | Cool the mixture and then stir in the semolina, dates, fennel, cardamom, winter melon preserve, ginger preserve, candied peel, cashewnuts, salt, baking powder and cinnamon. | | 6 | Separate the egg and beat the white and yolk separately. | | 7 | Fold into the cake mixture and pour into a buttered baking tray. | | 8 | Bake in a moderate oven (160Śc: gas mark 3 ) for 1 ?hours |
|
|
|
| |
| |
| |
|
|
|
|
|
|