Bibikka

Too few ratings

Difficulty

Medium 👍
50
min.
Preparation
120
min.
Baking
4330
min.
Resting

Ingredients

Pieces:-75+
600 g kithul treacle
600 g fresh coconut
600 g soft dates
600 g cashews
600 g melon preserve
600 g semolina
65 g rice flour
1 tbsp ground cinnamon

Utensils

  • knife
  • chopping board
  • frying pan (large)
  • wok (large)
  • wooden spoon
  • baking tin
  • Step 1/19

    • knife
    • chopping board

    Dice the soft dates, and chop the cashews and melon preserve into fine pieces.

  • Step 2/19

    Roast the semolina in a large frying pan over low to medium heat for 2-3 minutes. 
*There should be a change in texture- having a dry/ sandy texture.
    • frying pan (large)

    Roast the semolina in a large frying pan over low to medium heat for 2-3 minutes. *There should be a change in texture- having a dry/ sandy texture.

  • Step 3/19

    Remove from the heat and set aside.

    Remove from the heat and set aside.

  • Step 4/19

    Over medium heat, in a large wok heat the kithul treacle for about 6 minutes.
    • 600 g kithul treacle
    • wok (large)
    • wooden spoon

    Over medium heat, in a large wok heat the kithul treacle for about 6 minutes.

  • Step 5/19

    Add the freshly grated coconut and mix well to combine with the kithul treacle. Mix for another 3 minutes. (*Please note: can use either frozen fresh coconut, desiccated coconut or freshly scraped coconut).
    • 600 g fresh coconut

    Add the freshly grated coconut and mix well to combine with the kithul treacle. Mix for another 3 minutes. (*Please note: can use either frozen fresh coconut, desiccated coconut or freshly scraped coconut).

  • Step 6/19

    Reduce to low heat, add the diced dates and mix well to combine and keep mixing for about 3 minutes.
    • 600 g soft dates

    Reduce to low heat, add the diced dates and mix well to combine and keep mixing for about 3 minutes.

  • Step 7/19

    Add the chopped cashews and a tablespoon of Ralahami Cinnamon, and mix to combine. Keep mixing for about 3 minutes.
    • 600 g cashews
    • 1 tbsp ground cinnamon

    Add the chopped cashews and a tablespoon of Ralahami Cinnamon, and mix to combine. Keep mixing for about 3 minutes.

  • Step 8/19

    Add the melon preserve and mix to combine, and keep mixing for about 3 minutes.
    • 600 g melon preserve

    Add the melon preserve and mix to combine, and keep mixing for about 3 minutes.

  • Step 9/19

    Add the semolina and mix to combine, and keep mixing for about 3 minutes.
    • 600 g semolina

    Add the semolina and mix to combine, and keep mixing for about 3 minutes.

  • Step 10/19

    Add the rice flour and mix to combine, and keep mixing for about 3 minutes.
    • 65 g rice flour

    Add the rice flour and mix to combine, and keep mixing for about 3 minutes.

  • Step 11/19

    Remove from the heat and mix for another 5 minutes, ensuring that all the ingredients are combined together.

  • Step 12/19

    Preheat the oven to 100° (fan oven) or 120°C.

  • Step 13/19

    • baking tin

    Line 2 rectangular baking trays with baking parchment (baking tray size used: 13x 9x 2 inches). *Or use any square baking tray you may have at home. The number of cake pieces is dependent on the cake tray used.

  • Step 14/19

    Equally, divide the cake into the prepared baking tins.

    Equally, divide the cake into the prepared baking tins.

  • Step 15/19

    Bake the cake for 2 hrs.

  • Step 16/19

    After the 2 hrs, take the cakes out of the oven and set them aside to cool for 10 minutes.

  • Step 17/19

    Carefully remove the cakes from the baking tins and place them onto clean trays and set them aside.

  • Step 18/19

    Once the oven temperature has gone down and the cakes have cooled, place the cakes back inside the oven. Leave the cakes inside the oven for 3-5 days- allowing the kithul treacle to get soaked into the cakes.

  • Step 19/19

    Slice the cake into desired pieces. Enjoy a piece of cake, with a cup of tea.

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