Kokis
Ingredients
800g Rice floor (i.e 800g raw rice pounded)
Thick milk of 1 large coconut
2 Eggs
5-6 Desert Spoons Salt Water
3/4 Bottle Coconut or Vegetable Oil
Method
Sieve the rice floor (raw) well. Spread the salt water. Whisk the eggs and make the batter with eggs and the thick coconut milk to the consistency of a pan cake batter.
Heat the oil in frying pan with a rounded bottom. Dip the "Kokis" mould in it and heat it up. Then dip it in the batter. The very top should not be covered with the batter. Put it back to the oil pan. When half done, shake it off and deep fry one at a time. When fried, removed to a colander. Store in an air tight tin, or in an earthenware pot and cover the top of it.
Watalappan
NGREDIENTS
41/2 cups thick coconut milk
10 eggs
8 cardamom pods
1 x 2.5cm cinnamon stick
50 g cashew nuts
50 g raisins
3 tablespoons butter
Method
With help of a mortar and pestle crush the cardamom, fennel & cinnamon till it’s a fine power, and keep it aside.
In a large bowl beat the eggs well nearly for 7 minutes.
Then add the powered spices, mix it and beat the eggs again for 3 mintues. Keep it aside.
Now in another bowl mix the coconut milk, jaggery together and stir the mixture till jaggery dissolves.
Mean time preheats the oven for 175 degrees c. Take a baking tray, and fill it ½ ways with water. And keep it in the oven to get boil.
Greased a pudding bowl or a baking tray with butter and keep it aside.
Then pour the egg mixture into the coconut milk mixture and mix it well.
Then pour the whole mixture into the greased bowl, through a strainer.
Now place the pudding bowl in the middle of the water tray.
(This is a way to do double boiling)
After 20 minutes, take the bowl out from the oven and sprinkle the cashew nuts & raisins and place it again in the oven, on that water tray for nearly 1 hour or until a toothpick comes out clean.
Let it cool in outside, and chill the watalappam before serving.
Source; http://www.facebook.com/photo.php?fbid=287907184609944&set=a.270597466340916.61369.117703431630321&type=1&theater
Ingredients
800g Rice-floor
200g Coconut syrup
Salt
Oil for frying
Method
The floor must be very finely sieved. Put it into a ball add syrup and mix well together adding a little salt and little hot water, if the batter is too thick. If not sure of the consistency it is best to fry a Kavum and see whether it is right before adding the water. Keep ready a deep found-bottom pan of boiling coconut or vegetable oil. Pour spoonful of the batter and as it begins to fry and the centre rises pour in a little more batter into the centre and insert an ekel in the middle of the fritter, not allowing it to go through. Keep twisting the ekel round and round and at the same time splashing the boiling oil on the fritter using an oil spoon for the purpose. This is to produce the Konde (hair) Press round the base of the Konde with the spoon to get it in to the proper shape. The Kavum must have a nice brown colour when fried. Drain well
Source; http://www.srilankanfoodrecipes.com/sri-lankan-sweets/kavum
Aluwa
Ingredients
1 1/2 lbs. Rice flour
4 cups Coconut Treacle (available in Sri Lankan Grocery Stores)
25 raw Cashews chopped
METHOD
Boil the treacle in a saucepan. Add the rice flour and Cashews. Stir until all three are mixed well. When the mixture thickens transfer on to a well floured board, spread and form into a 1 inch thick block. Cut into pieces of any shape you prefer.
Source; http://paradisaya.tripod.com/recipes/aluwa.html
Mung Kavum
Ingredients
1 lb Rice flour
2 lb Mung flour
3 cups Coconut or Kithul Treacle (available in Sri Lankan Grocery Stores)
1 tbs. Ghee or Butter
1 tsp. Salt
Vegetable oil for deep frying
Ingredients for the BATTER
1/2 lb Rice flour
1 cup Coconut milk
1 egg
pinch of Tumeric
1/2 tsp. Salt
METHOD
Mix the rice and mung flour to get an even mixture. Boil the treacle in a saucepan. Add the flour mix. When the mixture starts to thicken add butter and salt. Transfer the thickend mixtue into an aluminum tray (cookie tray) and allow to cool. Add about 1/2 cup water into the saucepan, leave on the hot plate and stir until thick syrup like consistency. Remove from heat. Add small amounts of this syrup to the flour mix in the aluminum tray and spread into 1/2 -1/4" thick block. Cut into shapes. Prepare the batter by mixing the ingredients well. Dip the above pieces in the batter and deep fry in vegetable oil.
Source; http://paradisaya.tripod.com/recipes/mungk.html
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