Sri Lankan Aasmi

下ごしらえ

材料

作り方

手順

1. 1

   Combine the raw rice flour, thick coconut milk, fresh lime juice, and salt in a large bowl.

   約2 分

   調理のヒント： Ensure the batter is smooth and free of lumps. Add a tiny bit more water if needed, but it should be thick like pancake batter.

2. 2

   Cover the bowl with plastic wrap and let the batter rest at room temperature for at least 2 hours, or preferably overnight.

   約2 時間

   調理のヒント： Resting the batter allows the rice flour to fully hydrate, contributing to the aasmi's delicate texture.

3. 3

   Heat the coconut oil in a deep frying pan or wok over medium-high heat until it reaches about 170-175°C (340-350°F).

   約5 分

   調理のヒント： Use a kitchen thermometer to ensure the oil is at the correct temperature for best results.

4. 4

   Carefully pour a small amount of batter into a wide-mouthed funnel or a special aasmi mould. Slowly drizzle the batter in a circular motion into the hot oil, creating a lacy pattern.

   調理のヒント： Work quickly but gently to form the desired shape. Don't overcrowd the pan.

5. 5

   Fry each aasmi for 2-3 minutes, flipping once, until golden brown and crisp.

   約3 分

6. 6

   Remove the fried aasmi with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil.

   約1 分

   調理のヒント： Keep the fried aasmi warm while you prepare the treacle syrup.

7. 7

   In a small saucepan, combine the kithul treacle, water, and crushed cardamom pods.

   約2 分

8. 8

   Bring the mixture to a gentle boil over medium heat, then reduce heat and simmer for 5-7 minutes, until the syrup slightly thickens.

   約7 分

   調理のヒント： The syrup should be thick enough to coat the back of a spoon but still pourable.

9. 9

   Dip each fried aasmi into the warm treacle syrup, ensuring it's fully coated.

   約5 分

   調理のヒント： You can use tongs or two forks to handle the delicate aasmi.

10. 10

    Place the coated aasmi back on the wire rack to allow the excess syrup to drip off and for the treacle to set.

    調理のヒント： The aasmi will become slightly firmer as the treacle cools.