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Dessert

Bibikkan

Bibikkan is a Sri Lankan sweet cake made with semolina, raisins, honey, coconut, butter, and spices.

From the Recipes Wiki (Fandom) · 14 ingredients
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Why it works: Semolina and cashew nut share more aroma than cooks usually use. They rank in the top 4% of all ingredient pairs, and 9 recipes mention both. Both carry isobutyraldehyde, which smells malty, green. The science ↓

The recipe

Ovenmoderate heat

Ingredients

Contains: milk, wheat, tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Make the filling

  1. Add sugar and honey to scraped coconut and cook over slow flame until coconut is cooked.

  2. Add all fruits and cool over night.

Bake

  1. Next day add butter, semolina and flour to mixture. Then add vanilla, rose water, cinnamon and cardamom.

  2. Bake in moderate heat.

Recipe from the Recipes Wiki (Fandom).

This recipe comes from the Recipes Wiki on Fandom and is licensed CC BY-SA 4.0. Our formatting and summaries are shared under the same licence.

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Semolina + cashew nuttop 4% of all pairs
    Aroma overlapstrong
    Mentioned together9 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Semolina + flourtop 2% of all pairs
    Aroma overlapstrong
    Mentioned together310 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Cashew nut + coconuttop 2% of all pairs
    Aroma overlapstrong
    Mentioned together150 recipes

    Shared aroma: coumarin (sweet, hay).

  4. Coconut + limetop 3% of all pairs
    Aroma overlapmoderate
    Mentioned together936 recipes

    Shared aroma: nonanal (fat, citrus).

  5. Cashew nut + limetop 4% of all pairs
    Aroma overlapstrong
    Mentioned together82 recipes

    Shared aroma: trans-2-hexenal (green, leafy).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Semolina
Provides the main body and structure of the cake.
Butter
Adds fat for richness and a tender crumb.
Flour
Adds structure to help the cake hold together.
Honey
Adds sweetness and moisture and helps the cake brown.
Scraped coconut
Adds moisture, texture and sweetness to the mixture.

Flavor stand-ins for the raisin

How well each one fits the dish's main ingredients (semolina, honey, flour, cashew nut, coconut, butter, lime):

  1. Avocadobetter flavor fit
  2. Mangobetter flavor fit
  3. Vanillabetter flavor fit
  4. Raisinthe original

Fit is the average pairing score against semolina, honey, flour, cashew nut, coconut, butter, lime. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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