Traditional Sweets

KOKIS

Ingredients:
2 c rice flour 2 eggs
1 tbsp sugar (optional) Salt to taste
2 c coconut milk Oil for frying

Method:
Put flour, sugar, and salt in a bowl; add about half of the coconut milk to make a smooth paste. Beat eggs and gradually add to the batter with the rest of the milk. Beat together until smooth. The batter should be thicker than pancake batter. Have ready a deep pan of boiling oil. Dip 3/4 of a kokis mold in batter, taking care not to let the batter run over the mold. Plunge the mold into

ALA DOSI

• 1 1/2 cups Sugar
• 1 1/2 cups Milk
• 1 x 410g can sweetened condensed Milk
• 125g butter
• 1 cup cooked mashed Potato
• 1 cup finely chopped Cashew nuts
• 2 tbs. rose water
• 1 tsp. ground Cardamom

METHOD: Put sugar, milk, condensed milk and butter into a large heavy saucepan. Cook over medium heat, stirring constantly until mixture reaches soft-ball stage (To test for soft-ball stage, drop a little into a cup of ice cold water. If it is firm enough to be molded into a soft ball then it has reached the required temp. of 116 degrees Celsius). Remove from heat, add smoothly mashed potato and beat with a rotary beater until all lumps are beaten out. Return to heat and cook to soft-ball stage once more. Remove from heat, stir in nuts, rose water and cardamom & mix well. Pour into a well buttered shallow dish or baking tin. Press lightly with a piece of buttered banana leaf or aluminum foil to smoothen and flatten the surface. Allow to cool and set, then cut into diamond shape.

ALUWA

• 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.

MUNG KEUM

• 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.

SAU DODOL

• 2 lbs Rice flour
• 4 cups thick Coconut milk
• 4 cups Kithul or Coconut trealce
• 2 tsp Salt

METHOD : In a large bowl, mix the flour and salt thoroughly. Add a little coconut milk to the flour and mix until the flour forms into small balls like beads. Do not add water. Cover and steam the flour beads for abourt 30 minutes or until cooked. Remove from the steamer and separate the flour beads and set aside. Boil the treacle and coconut milk in a large saucepan and add the flour beads while stirring. Keep stirring the mixture until oil starts to separate. Remove from heat. Transfer into a greased dish and shape into a block. Cut into pieces of any shape.

Traditional food Receipy

Appa( Hoppers)

2 cups white long grain Rice3/4 cup THICK Coconut milk or
Evaporated milk
1 tbs Cooked white Rice
1 tsp dry Yeast
1/2 tsp Sugar
2 tbs lucke warm water
1-2 cups THIN Coconut milk or diluted Evap. milk
Eggs METHOD night (or until soft).

• Add yeast and sugar into luke warm water and set aside.
• Drain water from cooked rice.
• Blend the soaked rice, milk and cooked rice in a blender until thick and creamy (The consistancy should be that of thick cream).
• Transfer into a bowl and add the foamy yeast mixture. Mix well.
• Close and leave in a warm placefor at least 6 hrs.
• Add thin warm coconut (or diluted evap. milk) to the thick batter while stirring (The consistancy of the batter should be similar to pan-cake batter).
• Add salt to taste.
• Pour spoon fuls into heated, greased hopper-pan (Can experiment with a Chinese wok, which is similar in shape to a hopper-pan)
• make sure that the inside of the pan is well covered with the batter.
• Close with lid and cook until done.
• To make egg hoppers, cover the inside of the pan with the batter by swerling it (same as before) and then crack-drop an egg to the center, close with lid and cook until done.

Idi Appa ( String Hoppers)

• In a dry bowl take two cups roasted rice flour (flour should be fine & free flowing without clumps).
  
  
• Add 1 tsp table salt, mix well.
  
  
• Let 4 cups of water boil vigorously. Gradually add the boiling water to rice flour until you can form a dough that does not stick to the bowl (It is important that you get the right consistency of the dough, to get the right texture of the string hoppers - light, fluffy & dry to the touch. Also without the right consistency, it will be hard to squeeze the fine strings through the mold).
  
  
• Fill the mold with dough and squeeze the fine strings of flour on to the watties to form lacy circles.
  
  
• Stack the watties on top of each other and steam until done.

Kiri Bath ( Milk Rice)

4 cups of white rice
Cream of 1 coconut (or one 13 oz can)
salt to taste


Method

Clean and wash the rice. Put the rice in a pan, stick in the
index finger on surface of rice and fill water upto slightly above
the 2nd joint of the index finger. Cover and cook the the rice
under low heat.

When the rice is almost done, mix the salt with the coconut
milk and add to the rice stir and cook for a few more minutes.

Serve the hot rice on to a platter and flatten it using flat spoon
or spatula. Cut it into squares and serve with Seeni sambol,
cutta sambol or juggery.

Pittu

Ingredients:
250 g flour, rice
250 g coconut
1/2 ts salt water, hot
180 ml coconut milk, thick

Method:
Roast and sieve the flour well. Grate the coconut. Place the flour
in a bowl and add the salt. Slowly pour in the hot water, mixing
with your fingers as you do so until it resembles bread crumbs. Add
the grated coconut and mix well in. Place the mixture in the pittu
mould and place over a pan of boiling water until steam emerges from
the top of the pittu mould. Cover with half a coconut shell and steam
for a further 5 minutes or until done.