Asian Recipes - Sri Lanka Bibikkan Recipe

Ingredients

• 3 large white coconuts, grated

• 200 g white wheat flour

• a few cardamoms

• 200 g cashew nuts, chopped

• 2 tsp vanilla

• 1/2 cup coconut water

• 1/3 cup warm water

• 450 g rice flour

• 450 g treacle

• 200 g sultanas

• 1 tsp yeast

• 200 g dates pitted

• 1/2 tsp sugar

Serves 4

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Method:

1. Roast the rice flour and white wheat flour slightly.

2. Soak the yeast in warm water with 1/2 teaspoon sugar. Add the yeast and the coconut water to the flour. The dough should be pliable, not sticky.

3. Flour a board and knead dough well.

4. To make the pani pol, boil the treacle, add to the grated coconut, powdered cardamoms and vanilla essence.

5. Mix well. When the mixture is rather dry add the sultanas, nuts and chopped dates.

6. Take off the fire and allow to cool and mix thoroughly with dough. Pour into lined and greased baking trays and bake in a hot oven (375-400°F) for 30-40 minutes.

Note: Coconut water is the liquid found inside the coconut, not to be confused with coconut milk, first or second pressing.