Image: BFN Sri Lanka
Sri Lankan mums and of course grandmums are highly capable of working a little magic in the kitchen. They love to bring scrumptious recipes with a twist of Sri Lankan spices and cooking techniques. Some of the delicacies made with their magic touch are available for sale in some eateries located in villages. Try some if you decide to take a break near a charming village diner during a long drive during your trip.
Sri Lankans love Kiribath (milk rice). It is the traditional food that most Sri Lankans make on auspicious days and for special occasions. It can be shaped to make imbul kiribath which is a delicious food enjoyed by many Sri Lankans
Almost every female member of Sri Lankan families has a specialty dish. Imbul kiribath is mostly a specialty of Sri Lankan grandmothers. Usually, the traditional form of Kiribath takes on a diamond shape. Imbul kiribath is a rugger ball-shaped one with a filling in the center. It is divinely delicious. After tasting it once, your taste buds will tickle whenever you think of it. Its easy to make so get going…
Ingredients for the Filling
- Finely scraped Coconut – 800 g
- Treacle (Coconut or Kithul) – 2 Cups
- Pinch of Salt
Ingredients for milk rice
- White Rice – 2 Cups
- Thick Coconut milk – 2 Cups
- Water – 3 Cups
- Salt to taste
Preparing the filling is easy. Just pour the treacle into a pot and bring to a boil while stirring. Add the Coconut and mix. Add the pinch of salt and the cloves. Let it thicken. Take off the heat. You will be left with a golden mixture with a very appetizing aroma.
Prepare the Milk Rice. Put rice and water into a pan and bring to a boil. Cover and cook for 15 minutes. Add coconut milk and salt. Stir with handle of wooden spoon, cover and cook on low heat for another 10-15 minutes (until the milk has been absorbed).
Making Imbul Kiribath
Imbul kiribath is the sweet variation of the kiribath or milk rice. It is made by taking a small amount of kiribath, spreading it on a banana leaf and the sweet filling made of coconut and treacle, which is called pani pol, is placed in the center. Then the banana leaf is folded and rolled vertically and pressed firm giving it a cylindrical shape. Traditionally an areca sheath known as ‘Kolapatha‘ is used in place of banana leaves. Now urban people who can’t find banana leaves use oil papers for preparation of imbul kiribath.
It is important to do the shaping of imbul kiribath, before the milk rice cools down too much as it will become too sticky to handle. Imbul kiribath is served with bananas for breakfast or at tea time.
Stay at our hotels in Kandy and enjoy imbul kiribath for breakfast on a chilly morning overlooking the beautiful hill country of Sri Lanka.