Kavum (Sri Lankan Oil Cakes)
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
Converted for display; the recipe amounts stay equivalent.
- 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
Store leftover kavum in an airtight container at room temperature.
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