Bibikkan; බිබික්කං; පොල් කේක්

Bibikkan, also known as the Sri Lankan coconut cake, is a rich, dark traditional sweet that has adorned Avrudu tables in the Southern coast for many many years. Nobody knows where the bibikkan came from, but it is presumed that its birth runs back to the era when the Portuguese captured the sunny coasts of the island. Sticky, moist and chewy, this can easily be called the Queen of Sri Lankan cakes with its decadent coconutty goodness soaked in dark, thick kithul treacle, laced with the sensual warmth of exotic spices grown in this exquisite island of tenacious spices and precious gemstones. This cake embodies everything that is Sri Lankan – sweet and balmy yet with a bold and feisty spirit that an adventurer at heart would kill for. Sugar and Spice and everything Nice indeed.

Dark, rich, and moist, the first bite itself is caramelly and chewy. A mouthful of sweet, treacly coconut dotted with creamy cashews is positively heavenly while the spices simply swim their way through the rich gooey mass, fragrancing and bringing to life every single note of this intricate cacophony of flavors. There is a lot to bite into. Plumped-up raisins squirt sweet-tart juices when bitten while chunks of juicy melon preserve serenade the taste buds with their serene presence, bringing balance to the entire dish. The roasted semolina is grainy and the treacly runs through it easily, like water thickened with river residue through the sand. The salt brings the whole plethora of flavors together, the sweet, the caramel, the spice, and the coconut, enhancing, subduing, and overall, amplifying.