Scrumdiddlyumptious Kokis 

Kokis - another much loved Avurudu delight, which both kids and adults adore alike. The traditional dish that’s made by deep frying a batter of rice flour and coconut milk, with the end result being a kind of a very crunchy, thin and crispy funnel cake! Of course since this is an extremely addictive goody, there’s no hard fast rule that’s only an Avurudu specialty and with this recipe you can make scrumdiddlyumptious Kokis anytime! 

Image courtesy: www.curryandcomfort.blogspot.com 

Ingredients 

450g raw rice pounded 
6 tbsp Maggi Coconut Milk Powder, dissolved in 3 cups of water 
1 egg 
Turmeric for colouring - to get that nice golden colour 
Cooking oil for deep frying 
Salt to taste 
2 tbsp Milkmaid 

Instructions 

1. Sieve the rice flour well and mix with Maggi coconut milk and Milkmaid. 

2. Add beaten egg turmeric and salt make the batter to the consistency of a pan cake batter. 

3. Let it rest for 1 hour. 

4. Heat oil, dip the kokis mould in oil and then dip it the batter – only so the batter won’t stick to the mould! 

5. Fry until crisp and drain of the excess oil. 

6. Store in a sealed container. 

These scrumdiddlyumptious kokis only takes around 40 minutes and serve 40 pieces. 

Sugar Glazed Undu Walallu 

This is also well known as the “Pani Walallu”. It's delicacy that’s an absolute must at the Avurudu table as well as being a Matale’s favourite. You can never get enough of its crispy and moist texture with the thick golden sugar syrup glaze. Purely delicious! 

Ingredients 

250g white ulundu, soaked for 6-7 hours 
1 - 1.5 cups rice flour 
2 table spoons Maggi Coconut Milk Powder, dissolved in ½ cup of water 
Coconut oil for frying 
Salt to taste 

For the sugar syrupy glaze 

2 cups of sugar 
1 cup of water 
Few drops of rose essence, so it’ll give a beautiful aroma. 

Instructions 

1. Grind the ulundu with 1/4th of Maggi Coconut Milk. 

2. Mix the ground ulundu, rice flour and the remaining Maggi Coconut Milk to make the thick batter. 

3. Leave to rise for 1 hour. 

4. Heat the coconut oil till medium hot. 

5. Using the hole in the cloth as a nozzle squeeze the batter to the oil in circular motions to make a coiled pattern. 

6. Fry until golden brown. 

7. Meanwhile boil water and add sugar and rose essence until small bubbles can be seen erupting out of the liquid. Do not overheat! 

8. Dip the coils in hot sugar syrup after draining the oil and allow it to soak for a few minutes. 

9. Take out the Pani Walallu coils and store in a pot filled with the syrup for up to a week. 

These sugar glazed Undu Walallu, only take an hour and a half of preparation time (trust me it’s worth it) and serves 20. 

By Zainab Faizal 

A Simple Recipe for Bibikkan! 

Make it in 3 simple steps 

Bibikkan is a must have on any Sinhala and Tamil New Year table! It is a sweet that is enjoyed by all. This dish is more like a cake, but with lot of solid texture. (The Christmas cake made more Sri Lankan is the way I see it) If you follow the instructions properly, you will make a fantastic bibikkan even you are a beginner to cooking. 

Ingredients 

Scraped coconut of a whole coconut 
One half of jaggery  grated (Kithul or coconut) 
150g of semolina 
300 g of finely chopped dates 
100g of raisins 
150g of raw cashew nuts 
200 ml of treacle (coconut or kithul) 
1 tbsp of ground roasted cardamom, fennel and cloves seeds 
1 cup of coconut milk 
Raisins (optional) 
100 g of all-purpose flour 
Water as needed 

Instructions 

In a pan, start roasting semolina under low temperature. Make sure to stir it continuously to evenly roast all semolina. Once the semolina turns to light golden color, transfer it to a bowl fast. Usually, it will take around 10 – 15 minutes to prepare. 

In another cooking pan mix jaggery, treacle and 1 cup of water and start cooking under high temperature. Once it has been boiling for about 3-5 minutes, add the coconut and the ground roasted cardamom, fennel and cloves. Now, under medium temperature, simmer it while stirring occasionally, for about 5 minutes. (Meantime, you can start to preheat the oven to 350 F.) 

After it is done, add semolina and mix thoroughly. Then, take the pot out of the heat and add rest of the ingredients and mix the batter well. You can either hand mix or use and an electric mixer. Now, transfer the batter to a greased baking tray and bake it for 45 minutes on the center-rack. 

By Jithendri Gomes