Kavum

Kavum includes the konda kavum oil cake, whose raised top is likened to a bun of hair. Amila Gamage Wickramarachchi records Aunty Gunawathie’s Sri Lankan recipe, selecting white sugar rather than the treacle discussed as usual.

The recorded cakes are described as soft and spongy inside, with a golden-brown fried exterior. Rice flour and all-purpose flour form the batter, while crushed cardamom flavours it and coconut oil is selected for frying.

White rice is soaked in water, drained and spread on a plate to dry fully. It is ground and sifted repeatedly into fine flour, then combined with the all-purpose flour.

Sugar is dissolved with a little water and taken off the heat before the flour mixture is added gradually. More of the same batter water adjusts its consistency; the selected optional salt is mixed in, the batter rests, and crushed cardamom is added.

Aunty Gunawathie’s small metal mould helps contain a spoonful of batter in the frying oil. A wooden skewer presses and lifts the centre while the same hot oil is spooned over it to build the raised top; the golden-brown cakes drain on paper towel.