 | |
| 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 shreddedcoconut,jaggery (from thesap of thetoddy palm) andsemolina combined with a mixture of spices.[3] Bibikkan is commonly prepared and consumed in celebration of festive and religious occasions, includingChristmas,New Year's Eve,Sinhala andTamil New Year.[4][5]
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 calledBebinca,[6] which is almost identical toBibingka, a traditional Filipino rice flour cake made with coconut milk, which is served on Christmas Day.[7] Historically theMount Lavinia area has been associated with the production of Bibikkan,[8] known locally as Poranu appa.[5]
The main ingredients of bibikan are jaggery, an unrefined syrup from thesap of theKithul palm tree; dry roastedsemolina (Uppama) orrice flour; and grated or shredded coconut. It is easy to make without beating, whisking, or any appliances.[9]
