SnackDessert

Kavum (Oil Cakes)

Name: Kavum (Oil Cakes)
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 porsiyon
Cuisine: sri_lankan
Ingredients: 170 g raw red rice flour; 85 g white rice flour; 180 ml coconut blossom syrup (coconut treacle); 60 ml water; 0,5 çay kaşığı cardamom powdered; 0,25 çay kaşığı salt; 0,25 çay kaşığı baking soda; 500 ml vegetable oil for frying

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.

Forkin tarafından hazırlanan özgün tarif

Toplam süre: 50 dk.
Porsiyon: 6
Zorluk: Orta

Ön hazırlık

Malzemeler

170 graw red rice flour
85 gwhite rice flour
180 mlcoconut blossom syrup (coconut treacle)
60 mlwater
0,5 çay kaşığıcardamom, powdered
0,25 çay kaşığısalt
0,25 çay kaşığıbaking soda
500 mlvegetable oil, for frying

Ekipman

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

Hazırlanışı

Adım adım

1
In a large bowl, combine the raw red rice flour, white rice flour, powdered cardamom, salt, and baking soda.
Yaklaşık 2 dk.
Aşçının notu: 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.
Yaklaşık 3 dk.
Aşçının notu: 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.
Yaklaşık 5 dk.
Aşçının notu: 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.
Yaklaşık 15 dk.
Aşçının notu: 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).
Yaklaşık 5 dk.
Aşçının notu: 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.
Aşçının notu: 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.
Yaklaşık 1 dk.
Aşçının notu: 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.
Yaklaşık 5 dk.
Aşçının notu: 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.
Yaklaşık 2 dk.
Aşçının notu: Draining well ensures they stay crispy.
10
Repeat with the remaining batter until all kavum are fried.
Yaklaşık 10 dk.
Aşçının notu: Maintain the oil temperature between batches.
11
Serve warm or at room temperature.

Tazeliğini koruyun

Saklama

Store leftover kavum in an airtight container at room temperature.

Yeniden ısıtma

Warm gently in a dry pan or microwave for a few seconds if desired, but best eaten fresh.