Kavum (Oil Cakes)
Kavum are traditional Sri Lankan deep-fried sweet cakes made from a rice flour and treacle batter. These crispy-on-the-outside, soft-on-the-inside treats are a staple during festivals and celebrations. They offer a unique flavor profile from the roasted rice flour and cardamom.
Izvirni recept avtorja Forkin
- Skupni čas
- 50 min
- Porcije
- 6
- Zahtevnost
- Srednje
Priprava
Sestavine
- 170 graw red rice flour
- 85 gwhite rice flour
- 180 mlcoconut blossom syrup (coconut treacle)
- 60 mlwater
- 0,5 žličkacardamom, powdered
- 0,25 žličkasalt
- 0,25 žličkabaking soda
- 500 mlvegetable oil, for frying
Oprema
paper towels · deep pan · saucepan · slotted spoon · large bowl · wire rack · whisk
Postopek
Korak za korakom
- 1
In a large bowl, combine the raw red rice flour, white rice flour, powdered cardamom, salt, and baking soda.
Približno 2 min
Kuharjeva opomba: Ensure the flours are well mixed to prevent lumps.
- 2
In a separate saucepan, gently heat the coconut treacle and water over low heat until just warm and combined, but not boiling.
Približno 3 min
Kuharjeva opomba: Heating the treacle makes it easier to mix into the flour.
- 3
Gradually add the warm treacle mixture to the dry ingredients, mixing continuously to form a smooth, thick batter.
Približno 5 min
Kuharjeva opomba: The batter should be thick enough to hold its shape but still pourable.
- 4
Cover the bowl and let the batter rest for at least 15 minutes to allow the flours to hydrate.
Približno 15 min
Kuharjeva opomba: This resting period helps create a softer texture in the final kavum.
- 5
Heat the vegetable oil in a deep pan or wok over medium-high heat until it reaches about 170-180°C (340-350°F).
Približno 5 min
Kuharjeva opomba: Use a deep-frying thermometer for accurate temperature control.
- 6
Once the oil is hot, take a small ladleful of batter and carefully pour it into the hot oil.
Kuharjeva opomba: Do not overcrowd the pan; fry only 2-3 kavum at a time to maintain oil temperature.
- 7
As the kavum fries, use a spoon to gently push the center down and help it puff up, or use a skewer to create a small hole in the center for even cooking.
Približno 1 min
Kuharjeva opomba: Traditionally, a special tool is used to create the characteristic 'peak' of the kavum.
- 8
Fry each kavum for about 3-5 minutes, turning occasionally, until golden brown and cooked through.
Približno 5 min
Kuharjeva opomba: Adjust heat as needed to prevent burning and ensure even cooking.
- 9
Remove the fried kavum from the oil using a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil.
Približno 2 min
Kuharjeva opomba: Draining well ensures they stay crispy.
- 10
Repeat with the remaining batter until all kavum are fried.
Približno 10 min
Kuharjeva opomba: Maintain the oil temperature between batches.
- 11
Serve warm or at room temperature.
Pravilno shranjevanje
Store leftover kavum in an airtight container at room temperature.
Warm gently in a dry pan or microwave for a few seconds if desired, but best eaten fresh.