SnackDessert

Kavum (Sri Lankan Oil Cakes)

Name: Kavum (Sri Lankan Oil Cakes)
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6 servings
Cuisine: sri_lankan
Ingredients: 250 g roasted rice flour; 120 ml coconut milk; 100 ml kithul treacle; 0.5 tsp cardamom powder; 0.25 tsp salt; 500 ml vegetable oil for frying

Kavum are traditional Sri Lankan oil cakes, offering a delightful chewy texture and a subtly sweet flavor. Made primarily from rice flour and treacle, these golden-brown treats are often enjoyed as a snack or dessert.

An original recipe by Forkin

Total time: 45 min
Serves: 6
Difficulty: Medium
Per serving: 287 kcal

Mise en place

Ingredients

250 groasted rice flour
120 mlcoconut milk
100 mlkithul treacle
0.5 tspcardamom powder
0.25 tspsalt
500 mlvegetable oil, for frying

Equipment

deep pan · saucepan · slotted spoon · paper towels · large bowl · wire rack · wooden spoon · whisk

The method

Step by step

1
In a large bowl, combine the roasted rice flour, cardamom powder, and salt. Whisk them together until well mixed.
About 2 min
2
In a separate saucepan, gently heat the coconut milk and kithul treacle over low heat until the treacle is fully dissolved and the mixture is warm, but not boiling.
About 3 min
Cook’s note: Do not overheat the mixture, as it can affect the texture of the kavum.
3
Gradually pour the warm treacle mixture into the dry ingredients, stirring continuously with a wooden spoon or spatula.
About 3 min
Cook’s note: Add the liquid slowly to avoid lumps and ensure a smooth batter.
4
Continue mixing until a smooth, thick batter forms. It should be thick enough to hold its shape when dropped from a spoon.
About 2 min
Cook’s note: The consistency is key for the kavum to cook properly and achieve the right texture.
5
Heat the vegetable oil in a deep pan or wok over medium heat to about 170-180°C (340-350°F).
About 5 min
Cook’s note: Use a kitchen thermometer to ensure the oil is at the correct temperature for best results.
6
Carefully drop spoonfuls of the batter into the hot oil, one at a time. Do not overcrowd the pan.
About 5 min
Cook’s note: The kavum will puff up and float to the surface.
7
Fry each kavum for about 3-5 minutes, turning occasionally, until they are golden brown and cooked through.
About 10 min
Cook’s note: Adjust heat as needed to prevent burning and ensure even cooking.
8
Remove the cooked kavum from the oil with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil.
9
Serve warm or at room temperature.

Per serving

Nutrition

Calories: 287.4kcal
Protein: 3g
Carbs: 34.6g
Fat: 16g
Fibre: 1.5g
Sugar: 0.6g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover kavum in an airtight container at room temperature.