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Bibikkan

From Wikipedia, the free encyclopedia
Bibikkan
Alternative namesPol cake, Sri Lankan coconut cake
TypeCake
CourseDessert
Place of originSri Lanka
Serving temperatureCooled
Main ingredientsCoconut, Jaggery, Semolina, Spices
VariationsBrown 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

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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

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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]

See also

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References

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  1. ^ Bullis, Douglas; Hutton, Wendy (2001). Food of Sri Lanka. Tuttle Publishing. p. 104. ISBN 9781462907182.
  2. ^ Ratnapāla, Nandasēna (1991). Folklore of Sri Lanka. State Print Corporation. p. 166. ISBN 9789556100891.
  3. ^ Jayasekera, Indra (1982). Stevens, Gillian (ed.). A Taste of Sri Lanka. Oracle Book Distributors. p. 39. ISBN 9789622240100.
  4. ^ de Silva, Pramod (11 April 2020). "Avurudu – A tribute to Nature". The Daily News. Retrieved 30 September 2020.
  5. ^ a b c Samara, Daleena (November 2011). "Sweet Tropical Christmas". Serendib. Sri Lankan Airlines. Archived from the original on 25 June 2021. Retrieved 30 September 2020.
  6. ^ Rajah, Carol Selva (2004). Seafood Sensation. Times Editions. p. 153. ISBN 9789812325457.
  7. ^ Collingham, Elizabeth M. (2005). Curry: A Biography. Chatto & Windus. p. 62.
  8. ^ Alles, Doreen (1997). Traditional Foods & Cookery Down the Ages: Volume 2 - Facets of Sri Lanka. D. Alles. p. 6. ISBN 9789559601814.
  9. ^ "Sri Lankan Coconut Cake". Hungry Lankan. 2023-08-18. Retrieved 2024-05-19.
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