Aasmie

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Ingredients
  • 225g Rice Flour
  • 1cup Thick Coconut Milk (1st milk)
  • 1cup Light Coconut Milk (2nd or 3rd milk)
  • 1/2tsp Salt
  • Coconut Oil top Fry 
  • Handful of Dawul Kurundu (wild cinnamon) leaves (or 200g of Okra)


For the Syrup
  • 225 g Sugar
  • 1/4 Cup Water
  • Essence of rose
  • Pink coloring


Method
  1. Sift the rice flour through a very fine riddle.
  2. Add 1 cup of light coconut milk with dawul kurundu or okra, crush and squeeze jell out of it (soak dawul kurundu or oakra in water and strain it before use) and strain the juice.
  3. Add milk to flour very gradually and knead well with the hand and add salt.
  4. Add the leaf juice to the mixture to make the batter clammy. (The batter should be in a thick and slimy consistency.)
  5. If the batter is too thick, add little bit of coconut milk to get the consistency required for the batter.
  6. Keep a deep round-bottom pan on the stove and put oil and heat up in medium low heat.
  7. Take a spoonful of batter of asmie spoon (a large coconut shell spoon with a perforated bottom and an upright handle) and pour into the boiling oil, moving the spoon in a round motion until a complete circle is formed.
  8. Release the edges with an oil spoon, fold over to form a semi-circle and press the edges together.
  9. Fry both sides until it gets off white.
  10. Drain on paper.
  11. Keep the fried asmie for a day or two in air tight container and fry it again to make them light and crisp.
  12. Then decorate the top of the asimies with thickened sugar syrup pouring it in a zigzag design (This should be done sooner you have fried it for the second time).


To prepare the syrup:
  1. Put the sugar and water in a saucepan and thicken it over under medium low heat (Do not stir until sugar dissolve in water).
  2. Add few drops of rose essence and pink coloring.
  3. Pour it over the Asmies before it hardens.

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