Kithul Kithul Treacle Cake / Bibikkan

Step 1 : Start by dicing the soft dates into small pieces. Next, chop the cashews and melon preserve into fine, small bits.

Step 2 : Place the semolina in a large frying pan and roast it over low to medium heat for approximately 2-3 minutes. During this process, the semolina should undergo a noticeable texture transformation, becoming dry and sandy in consistency.

Step 3 : Take the frying pan off the heat and set it aside.

Step 4 : Place the wok on the stove and heat the kithul treacle over medium heat, stirring continuously, for about 6 minutes.

Step 5 : Incorporate the freshly grated coconut into the heated kithul treacle, ensuring thorough mixing to combine the two. Stir well for an additional 3 minutes. (Note: You have the option to use frozen fresh coconut, desiccated coconut, or freshly scraped coconut for this step.)

Step 6 : Reduce to low heat, add the diced dates and mix well to combine and keep mixing for about 3 minutes.

Step 7 : Incorporate the chopped cashews and a tablespoon of Ralahami Cinnamon into the mixture, ensuring they are well combined. Continue mixing for approximately 3 minutes.

Step 8 : Add the melon preserve to the mixture and thoroughly mix it to combine. Keep stirring for about 3 minutes.

Step 9 : Combine the semolina with the mixture, making sure it is evenly distributed. Mix the ingredients for approximately 3 minutes.

Step 10 : Mix in the rice flour, ensuring it is fully incorporated into the mixture. Keep stirring for about 3 minutes to ensure proper distribution.

Step 11 : Once removed from the heat, mix the mixture for an additional 5 minutes, ensuring that all the ingredients are properly combined together.

Step 12 : Set the oven temperature to 100° (fan oven) or 120°C in preparation for preheating.

Step 13 : Prepare 2 rectangular baking trays by lining them with baking parchment. The recommended size for the baking trays is 13x9x2 inches. Alternatively, if you have any square baking trays at home, you can use those as well. The number of cake pieces will vary depending on the size of the tray you choose.

Step 14 : Divide the cake mixture equally between the prepared baking tins.

Step 15 : For 2 hours , bake the cake .

Step 16 : Once the two-hour baking time is complete, take the cakes out of the oven and allow them to cool for approximately 10 minutes.

Step 17 : Gently take out the cakes from the baking tins and transfer them onto clean trays. Set the cakes aside.

Step 18 : Once the oven has cooled down and the cakes have reached room temperature, return the cakes to the oven. Place the cooled cakes back into the oven and let them sit there for a period of 3-5 days. This duration allows the kithul treacle to thoroughly soak into the cakes.

Step 19 : Indulge in a slice of cake, accompanied by a delightful cup of tea.

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