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.
Asmi Ingredients - [8-10 Portions] 225 g Rice floor 1 Cup Thick coconut milk 1 Cup Light coconut milk 1/2 Tablespoon Salt Oil for frying A handful of “dhoul kurundu” leaves (cinnamon leaves)
For the Syrup 225 g Sugar 1/4 Cup Water Essence of rose Pink coloring
Method Pound rice and sieve through a very fine sieve. Add milk to flour very gradually and knead well with the hand. Then add salt. Squeezed cinnamon leaves in a 1 cup of light coconut milk.
Add the leaf juice (strained) to the mixture to make the batter slimy.
The batter should be of a thick, slimy consistency.
Dilute with a little more coconut milk to get the consistency required for the batter.
Have ready a deep round-bottom pan about three-fourths full of boiling oil.
Take a spoonful of the batter and pour it through an Asmi spoon ( a large coconut shell spoon with a perforated bottom and an upright handle) into the boiling oil moving the spoon round and in all directions until a complete network is formed.
Release the edges with an oil spoon , fold over to form a semi-circle and press the edges together.
Turn over and fry the other side.
Drain on paper.
The Asmis should be put away for a day or two and then fried again to make Asim light and crisp.
Then decorate the top of the Asimis with thickened syrup pouring it in a zigzag design.
To prepare the syrup
Put the sugar and water in a saucepan and thicken it over the fire.
Flavor with rose and color it pink with a few drops of coloring.
Pour it over the Asmis before it hardens.
Kokis
Ingredients 800 g 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.
Note: 'Kokis' can be made with steamed American floor. Steam the floor for about 45 minutes or more. Sieve and use 800g for the above recipe.
Kavum Ingredients 1 1/2Kg White rice floor (raw) 400g American floor 1 1/2 L Coconut treacale
250 or 374g Sugar 1/2L Water Salt Oil for frying
Method Soak the rice for about 3 to 4 hours. Pound and sieve with a very fine sieve. Put salt and knead the dough with the honey and add the sugar to make the mixture to a thick pan cake butter consistently by adding cold water. Leave for about 2 to 3 hours and cook Kavum in deep oil in a small frying pan. Please see the preparation method for Konda Kavum Note: It needs considerable practice to cook well-shaped Konda Kavum
- 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.
Mung-Ata Kavum
Ingredients – [35 – 40] 400 g Rice flour 400 g Roasted mung-ata flour
1.5 cups Honey ( Coconut or Kithul Treacle) 5 cups Sugar Oil for frying Salt
For the Batter 1 Egg200g Rice flour 200ml Mild 1tablespoon Salt Method Put honey and sugar in a pan and cook over the fire until it boils stirring constantly. Add rice flour and roasted mung-ata flour gradually, stirring the mixture until the flour is cooked and the mixture thickens. Add more honey if necessary to make mixture pliable. Take the pan off the fire and turn the mixture into a board very lightly greased to be not more than ¼” in thickness. Pour 2 cups of water in to the pan into the pan in which the mixture was cooked. Place the pan back again over the fire and cook until the left over mixture turns in to starch. Allow it to cool and use it to knead the mixture on the board until it is soft and smooth enough to b rolled out on the board. Flatten the mixture and cut it to diamond shape pieces. Dip the pieces in the batter and fry in boiling oil. A little rice flour should be sprinkled on the board before starting to flatten out the mixture to avoid the mixture pasting onto the board.
After flattening out dust a little rice flour on the surface too.
How to prepare Roasted Mung-ata Flour
Wash and dry the Mung-ata. Place a pan over the fire and put the Mung-ata when it is heated. Constantly stir the Mung-ata until roasted nicely. Take it off the fire and pound it. Sieve the flour.
Batter
Place the flour in a bowl and add little bit of milk at and mix well. Beat the Egg and add it to the mixture. Add salt and remaining milk until a consistency is formed which will coat the back of the spoon.