Kiribath (Milk Rice)
Method:
Cook milk rice. Follow direction below.
While the rice is cooking make the peni-pol filling. Follow direction below.
Now assemble the imbul kiri bath.
Put a few spoons of milk rice into an oiled mold. (Any small dish that is not shallow should work). Spread it evenly around the mold up to rim, leaving a hole in the middle. Fill the hole with the filling, and top it with more milk rice, compress so that it is flush with rim of the mold.
Carefully un-mold, into a plate. Enjoy!
How to make the milk rice (kiri bath):
Ingredients:
3 cups of white rice
Cream of 1 coconut (or one 13 oz can)
Salt to taste
Clean and wash the rice. Put the rice in a pan, stick in the index finger on surface of rice and fill water up to slightly above the 2nd joint of the index finger. Cover and cook 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.
Alternatively, you can cook the rice in rice cooker with slightly more water than the 3 cup level. Add salted coconut milk about 5 minutes before the rice is done and stir. Cook for about 5 more minutes.
How to make the filling (peni-pol):
1 1/2 cups freshly grated coconut.
1/2 cup of Kitul Treacle (Or substitute 2/3 cup of brown sugar, dissolved in 1/4 cup water)
3 cloves crushed.
Pinch salt.
Pinch pepper.
Bring the treacle to boil under medium heat. Add the rest of the filling ingredients. Cook for about 5 minutes stirring constantly till all the liquid is absorbed by the coconut. (Make sure that it is still moist)
Asmi
8-10 Portions
Ingredients
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.
Kavum
Ingredients
1 1/2Kg White rice floor (raw) 400g
American floor 1 1/2 L
Coconut honey 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.
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.