RCI-BR.004.0058.001
Bibikkan
Bibikkan from the Recidemia collection
Prep20 min
Cook12 min
Total32 min
Servings4
Difficultyadvanced
Ingredients
- 1 unit
- 1/4 unit
- 4 cups
- 1/4 unit
- 25 unit
- Scraped coconut2 cups
- ozs butter2 unit
- rind of lime1 unit
- 1/4 unit
- tsps vanilla2 unit
- 1 tsp
- 1/2 tsp
- 1/2 tsp
- dates1 unitginger preserves, Sultanas, Chow-Chow and any other fruit you like.
Method
1
Melt the butter in a large heavy-bottomed pan over medium heat, then add the semolina and flour, stirring continuously to toast the mixture until it turns golden brown and releases a nutty aroma.
2
Add the scraped coconut to the toasted semolina mixture and stir well to combine, cooking for 2 minutes until the coconut is lightly incorporated.
3
Remove the pan from heat and stir in the sugar, cardamom, cinnamon, and vanilla extract until evenly distributed throughout the mixture.
4
Finely chop the cashew nuts, raisins, and dates, then fold them into the semolina-coconut mixture along with the ginger preserves, Sultanas, and Chow-Chow, ensuring all fruits and nuts are evenly dispersed.
5
Add the rose water and lime rind to the mixture and stir thoroughly until all ingredients are well combined.
6
Preheat the oven to 350°F (175°C) and grease a baking dish or cake tin with butter.
7
Transfer the mixture to the prepared baking dish and flatten the surface gently with a spatula, pressing it down lightly to create an even thickness.
8
Bake in the preheated oven for 35 minutes until the top is golden brown and a skewer inserted into the center comes out clean.
9
Remove from the oven and cool in the baking dish for 10 minutes before turning out onto a wire rack.
10 minutes
10
Once completely cooled, cut the bibikkan into diamond or square shapes using a sharp knife, and serve at room temperature or slightly warmed with the honey drizzled over the top or served on the side for dipping.