| Bibikkan | |
| Alternate Name: | Pol cake, Sri Lankan coconut cake |
| Country: | Sri Lanka |
| Course: | Dessert |
| Type: | Cake |
| Served: | Cooled |
| Main Ingredient: | Coconut, Jaggery, Semolina, Spices |
| Variations: | Brown sugar, rice flour |
Bibikkan (si|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]
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]
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]