Sri Lankan Bibikkan Recipe By Tasty

Steps:

• Peel and roughly dice the apples, removing the cores.
• Add the apples to a slow cooker with the water, salt, and cinnamon sticks, and stir to combine. Cover and cook on high for 4 hours or low for 8 hours, stirring halfway through.
• Uncover and remove the cinnamon sticks. Using an immersion blender, blend until your desired consistency is reached.
• Scoop out half of the applesauce and enjoy immediately or refrigerate in an airtight container for up to 10 days.
• To the remaining applesauce, add the brown sugar, vanilla, cinnamon, and nutmeg, and stir to combine. Cover and cook for 3 hours on high or 6 hours on low, stirring halfway through.
• Enjoy!

Steps:

• Preheat the oven to 325°F (160°C). Line an 8-inch (20 cm) square baking dish with parchment paper.
• Sift the flour and baking powder together into a medium bowl.
• In a medium skillet over medium heat, dry toast the fennel seeds, cardamom pods, and cloves until the fennel seeds start to brown. Transfer the spices to a mortar and pestle and grind into a powder. Discard the outer shell of the cardamom pods.
• Heat a large, high-walled pan over medium heat. Add the kithul jaggery and 1½ cups of coconut treacle. Stir until the jaggery dissolves and combines with the treacle, 8-10 minutes. Add the shredded coconut, mix well, and cook for 3-4 minutes, or until the treacle starts to simmer.
• Remove the pan from the heat. Add the lime zest, salt, vanilla, dates, raisins, ginger, cashews, and ground spices. Mix well to combine. Add the semolina, a little at a time, and mix well to incorporate. Let the mixture cool for 10 minutes.
• Add the flour and baking powder mixture, a little at a time, and mix well to combine.
• Transfer the mixture to the prepared baking dish and spread evenly with a spatula.
• Bake the cake for 50 minutes, until golden brown on the top.
• Remove the pan from the oven and reduce the oven temperature to 300°F (150°C). Pour the remaining ¼ cup of coconut treacle over the cake and spread with a pastry brush. Arrange the cashew halves, if using, on the top.
• Return the cake to the oven and bake for 20-30 minutes, until a toothpick inserted into the center comes out with a few fudgy crumbs attached.
• Let the bibikkan cool to room temperature, then cut into 16 squares and transfer to an airtight container and store at room temperature for 1-2 days before serving for the best flavor.
• Enjoy!