Halape is another classic traditional sweet made for tea in the rural villages in Sr-Lanka. It is a delecious steamed, sweetened coconut treat inside a leaf.
Kenda leaves are commonly used for flavoring in Sri Lanka. Halapa dough is often flattened on a kenda leaf to soak in the flavour. But this leaf is very hard to come-by in other countries. Because of this, I used banana leaf. You can also use parchment paper as a alternative.
To make about 15-20 Halape
Ingredients
1/2 cup of Treacle or (200g of juggery melted with water)
150g Red rice flour (Can use Kithul or Kurakan flour if you can find for more healthier version)
150g Shredded Coconut (Frozen,Fresh)
1/2 tsp of Cardamoms crushed or powder
Salt to your taste (1/4 tsp)
15-20 pieces of banana leaf pieces cut into desire shape, cleaned, dried and burned slightly over an open flame to make them pliable)
First make the panipol, heat the treacle on the stove on low heat. Add the cardamom. Leave on till it becomes a syrup thickens. Add the coconut. Mix it and simmer on low heat, frequently stirring until most of the liquid evaporates. Take off heat.
Mix the rice flour, salt into to the coconut syrup mixture (panipol). Mix together until a dough forms of cookie dough consistency.
Take the prepared banana leaves. Make small balls of the halapa dough and flatten it on one side of the banana leaf and fold the leaf and close the dough with it. Like you close a book. Repeat process for all the dough.
Steam for about 20-30 minutes until the dough firms up. Serve warm with a cup of tea. Now unwrap and eat!
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