Mung Kavum
මුං කැවුම්
A slice of cake is perfect to be served with a scope of vanilla ice cream.
Mung kavum is a Sinhala and Tamil New Year Awurudu sweet, which is made with a combination of rice flour and mung beans and sweetened with kithul treacle.
The diamond-shaped mung kavum is coated in a rice flour mixture and fried to a crispy texture.
Makes 110 pieces
40 mins.
Preparation
45 mins.
Frying
5 mins.
Resting
Mung Kavum Ingredients
- 750g Rice flour (store bought)
- 750g Mung bean (pulsed to flour)
- 70g Plain flour
- 1 litre Treacle
- 20g Sugar
- 1 tsp. Salt
Coating Batter Ingredients
- 100g Plain flour
- 300g Rice flour
- 1 tsp. Ralahami Turmeric
- Pinch of salt
- Water
Extras
- Coconut oil
- Plain flour
- Rice flour
Utensils
- Mini food processor
- Sieve
- Small saucepan
- Rolling pin
- Dough scraper
- Wooden board
- Bowl
- Deep frying wok
- Skimmer
- Colander
Instructions
1.
- 950g mung beans
Roast the mung beans on medium-low flame.
Roast for about 5-7 minutes till the mung beans start to brown in colour.
2.
Do not over-roast the mung beans.
With the mung beans changing to a brown colour-remove from heat and set aside.
3.
Pulse the cool mung beans to a fine powder and sieve into a clean bowl.
4.
- 1 litre kithul treacle
- 20g sugar
- 1 tsp. of salt
In a saucepan, heat the kithul treacle with sugar and a pinch of salt.
5.
- 750g rice flour
- 70g plain flour
- 950g mung dahl flour
In a large mixing bowl, add the rice flour, plain flour, and mung bean flour.
6.
Gradually add tablespoons of the kithul treacle to the bowl of dry ingredients and mix to combine.
7.
Lightly oil a wooden board.
Put the mung kavum batter onto the board and using a lightly oiled rolling pin, smooth out the batter to a rectangular shape with a thickness of ½ inch.
8.
Sprinkle a little plain flour on top of the rectangular-shaped mung kavum.
9.
Cut into diamond shapes.
Carefully separate the pieces- so it will be easy when coating the pieces in the flour batter.
10.
- 100g plain flour
- 300g rice flour
- pinch of salt
- 1 tsp. Ralahami Turmeric
In a bowl, sift the plain flour; then add the rice flour, a pinch of salt, and Ralahami Turmeric.
11.
Mix the dry ingredients by gradually adding water to form a thick batter.
*Tip: make sure not to make the batter too runny.
12.
Heat a deep wok or frying pan with oil.
*Tip: to see that the oil is heated- drop a small droplet of the flour batter and if the oil sizzles, then the oil is heated.
13.
Coat each piece of mung kavum in the flour batter and carefully place the coated 2-3 mung kavum in the heated oil.
*Depending on the size of the frying wok- can fry 2-3 pieces of mung kavum at a time
14.
On low-to-medium heat, fry the mung kavum for about 3 minutes.
15.
When the mung kavum are frying and if the pieces have stuck together- using the tip of a knife carefully try to separate the pieces.
16.
Line a colander or a baking tray with some kitchen towel.
17.
Using a skimmer, unload the fried mung kavum to the colander.
18.
Over the course of frying the mung kavum- you will have to keep adding rice flour to the batter and mix with water to have sufficient quantity to coat the mung kavum.
19.
Repeat steps 13-17, till all the mung kavum are fried.
Have you tried this recipe?
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