[1][2] It is a dark moist cake made of shredded coconut, jaggery (from the sap of the toddy palm) and semolina combined with a mixture of spices.

[4][5] Bibikkan is believed to have been introduced to Sri Lanka by the Portuguese, who colonised the coastal areas of the island in 1505 and remained until 1658.

[5] Goan Catholics serve a similar dish called Bebinca,[6] which is almost identical to Bibingka, a traditional Filipino rice flour cake made with coconut milk, which is served on Christmas Day.

[7] Historically the Mount Lavinia area has been associated with the production of Bibikkan,[8] known locally as Poranu appa.

[5] The main ingredients of bibikan are jaggery, an unrefined syrup from the sap of the Kithul palm tree; dry roasted semolina (Uppama) or rice flour; and grated or shredded coconut.