Coconut Milk Congee & Coconut spice cake & Sweet coconut slices

Written by zsn9


  • Pol kiri kanda is often taken for breakfast, especially during the hot season as it is considered a cooling food.  
  • 200 g (1 cup) uncooked long-grained rice 6 cups (1.5 litres) water
  •  2.5 cm (1 in) fresh ginger, finely sliced
  •  1/2 onion, thinly sliced and fried in a little oil until crispy
  •  3 cloves garlic, whole Pinch of salt
  •  1 ³/4 cups (400 ml) thick coconut milk
  •  1 tablespoon jaggery (shaved palm sugar or dark brown sugar may be substi- tuted)  

Wash and drain the rice, then boil it in 3 cups (750 ml) water until the grains are quite soft. 

Strain the rice and purée it with 1 1/2 cups (375 ml) of the water. Add the

ginger, crispy fried onion, garlic, salt and coconut milk to the remaining water, and bring to a boil. Add the rice purée and simmer for 3 minutes. Remove from the heat and serve with jaggery or shaved palm sugar.

Coconut spice cake

This dessert hails from the kitchens of the Portuguese colonial era.

  • 500 g (1 lb) jaggery (substitute shaved palm sugar or dark brown sugar)
  •  250 g (1 1/4 cups) fine granulated sugar 
  • 3/4 cup (200 ml) coconut milk 
  • 1/4 teaspoon salt, or to taste
  •  500 g (1 lb) freshly grated coconut
  •  50 g (1/3 cup) plain (all-pur pose) flour 
  • 100 g (3/4 cup) chopped cashew nuts 
  • 1 teaspoon mixed clove, cardamon and cinnamon powder
  •  1 teaspoon grated lemon zes

reheat the oven to 160°C (325°F). Dissolve the jaggery (or palm sugar) and granulated sugar in the coconut milk.

Place this liquid into a pan, add the salt and bring to a boil. Add the grat- ed coconut and cook until the mixture is sticky but not burnt. Remove from the heat and slowly stir in the flour, mixing well. Stir in the cashew nuts and mixed spices.

Add the lemon zest and pour into a 23 cm x 30 cm (9 in x 12 in) pan. Bake in the preheated oven until done, about 30 minutes.

The cake will be done when a toothpick pushed into the centre has no batter sticking to it as it is withdrawn. Cool and cut into slices.

Sweet coconut slices

This jouncy jellied sweetmeat is a specialty of the re- gion southward from the Buddhist pilgrimage town of Kalutara some 30 km (20 miles) south of Colombo.

  • 6 cups (1.5 litres) thick coconut milk 3/8
  •  cup (100 ml) brown syrup or palm sugar syrup or maple syrup 
  • 250 g (8 0z) jaggery, finely grated (shaved palm sugar or dark brown sugar may be substituted)
  •  1/4 teaspoon salt, or to taste
  •  250 g (2 cups) rice flour 
  • 50 g (1/3 cup) raw cashew nuts, broken into bits

Place the coconut milk in a bowl and add the syrup, jaggery and salt, and mix well. Strain. Place the rice flour into a large pan and slowly pour in the coconut-jaggery mixture, mixing well.

Add the cashew nuts and bring the mixture to a boil, stir- ring continuously with a large metal (not wooden) spoon until the mixture is bubbling. Spoon off any oil that rises to the top of the pan.

Cook the mixture until it gets dark and pulls away off the sides of the pan in a sticky lump. Remove from the heat and flatten into a baking tray and cover with waxed paper.

Place in the refrigerator to cool and stiffen. It should then become quite rubbery.

When cold, cut into pieces of desired size and serve