Home Secret Map   Cook & Tour with Us About your Host Keep in Touch

Destinations to Visit in Sri Lanka Be Our Guest   Yala Village   Chaaya Village - Habarana   Cinnamon Grand - Colombo   Auyrveda Pavilion - Negambo   Trans Asia Hotel - Colombo   Mount Lavinia Hotel - Mount Lavinia   Blue Water - Wadduwa   Earls Regency - Kandy   Mahaweli Reach - Kandy   Chaaya Citadel - Kandy   Hunas Falls Hotel - Kandy   Hotel Heritance - Ahungalle   Hotel Heritance - Kandalama Recipe Box   Sinhala New Year   Traditional Breakfast   Christmas   Rice Dishes   Curries   Rice Accompaniments   Desserts & Sweetmeats   Soup & Starters   Drinks   Pickles   Sambols & Salads   Fusion Cuisine   Ramadan Festive Food Food Goz   Gossip of the Month   Archive Food & Drink File   Rice & Rice Dishes   Vegetable, Fish & Meat Curries   Snacks, Sweets & Sweetmeats   Fresh Fruits   Hot, Cold, Alcoholic & Energy Beverages   Ceylon Tea Festive Sri Lanka   Sinhala New Year   Ramadan   Thai Pongal Glossary   Popular Accompaniments   Essential Ingredients   Recipe Box  Print this page  Ramadan Festive Food Kanji or Congee Surtapam Adukku Roti Mutton Biriyani Fried Chicken Green Peas and Cashew Curry Raita (this is Indian but is normally a part of the menu) Malay Pickle Mint Sambol Maldive Fish Sambol Watalappam Sherbet Almond Milk     Surtapam This is a pancake with grated coconut and juggery (palm sugar).   Ingredients 1. 1 tin flour 2. 2 cups thick coconut milk 3. Pinch of salt 4. 1 egg 5. 200 g grated juggery 6. ½ cup water 7. 1 cup grated fresh coconut* 8. 3 - 4 bruised cardomoms   Method 1. Mix flour, milk, salt and egg into a batter. 2. Put juggery into a pan and add water. Bring to boil over medium heat, stirring continuously, until juggery melts. Take care as juggery burns easily. 3. When thick, add grated coconut and cardamom into the melted juggery. 4. Heat and brush a griddle with butter. Pour a ladle of batter and bake a pancake. 5. Remove from griddle, add a teaspoon of coconut-juggery mixture and roll the pancake.     Note: 1 Tin is a general measure used by Sri Lankans. This holds 250 g of grain.    *Chef’s tip: If fresh grated coconut cannot be found, lightly roast desiccated coconut. Serves 6   Want expert help? Come! Cook one-on-one with our top chefs

Home l Secret Map l Cook & Tour with Us l About your Host l Keep in Touch l Privacy Policy © Amazing Lanka Tours & Travels (Pvt) Limited. Solution by Affno