Aasmie
Ingredients 225g Rice Flour 1cup Thick Coconut Milk (1 st milk) 1cup Light Coconut Milk (2 nd or 3 rd 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 Sift the rice flour through a very fine riddle. 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. Add milk to flour very gradually and knead well with the hand and add salt. Add the leaf juice to the mixture to make the batter clammy. (The batter should be in a thick and slimy consistency.) If the batter is too thick, add little bit of coconut milk to get the consistency required for the batter. Keep a deep round-bottom pan on the stove and put oil and heat up in medium low heat. Take a spoonful of batter of asmie spoon (a large coconut