Kavun
Known as oil cakes, these are small and round and no Sinhala New Year with complete without Kavuns. There are many varieties of kavuns and this particular one is known as konda kavun as this contains a knot on top like the traditional hair knot. |
| 1. |
8 oz rice flour |
| 2. |
8 oz coconut treacle |
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| 3. |
Oil for frying |
| 4. |
An ekel (spine of a coconut leaf) |
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Special utensils : A deep wok-like pan |
| Serves 10 – 12 |
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- Mix the flour with the coconut treacle.
- Stand the batter for ½ hour.
- Heat the oil for frying.
- Pour ½ tablespoon of batter into the heated oil. The oil must not be too hot or the cake will remain raw in the inside. As it begins to fry, the centre will rise.
- Pour a little more batter into the centre and insert an ekel in the middle of the cake, taking care not to pierce through.
- Twist the ekel continuously while spooning the oil on top of the cake. This will create the knot at the top.
- When the cake turns toast brown, remove.
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