Ingredients:
- Roasted rice flour - 1 cup
- Grated coconut - 1 cup
- Jaggery (kithul jaggery) - ¾ cup (grated or finely chopped)
- Salt - a pinch
- Cardamom powder - ½ tsp
- Clove powder - a pinch (optional)
- Water - 2–3 tbsp (to mix the dough)
- Kanda leaves (daun pandan) - 10–12 pieces (washed and wiped clean)
Instructions:
Prepare the Dough:
- In a mixing bowl, combine the roasted rice flour, grated coconut, grated jaggery, and a pinch of salt.
- Add cardamom powder and clove powder for flavor.
- Mix well with your hands to combine the ingredients.
- Gradually add water, 1 tablespoon at a time, and knead until the mixture forms a soft, sticky dough.
Prepare the Kanda Leaves:
- Wash the kanda leaves thoroughly and pat them dry.
- Remove the central vein if it's too thick, to make the leaves more pliable.
Shape the Halapa:
- Take a small portion of the dough (about the size of a lime).
- Place it on a kanda leaf and flatten it into a thin, oval or round shape.
- Fold the leaf in half to cover the dough. Press gently to seal.
Steam the Halapa:
- Arrange the prepared halapa in a steamer, ensuring they don’t overlap.
- Steam over medium heat for about 15–20 minutes, or until the dough is firm and cooked through.
Serve:
- Remove the halapa from the steamer and let them cool slightly.
- Serve warm or at room temperature with a cup of tea.
Tips:
- Substitute for Kanda Leaves: If kanda leaves are unavailable, you can use banana leaves or parchment paper for wrapping, though the aroma will differ.
- Storage: Halapa can be stored in an airtight container at room temperature for 1–2 days.
Enjoy your traditional Sri Lankan Halapa! 🌴✨