Sri Lankan

Lavariya

Lavariya are soft steamed rice-flour string hopper parcels filled with warm pani pol, a coconut and jaggery mixture scented with cardamom. They are a beloved Sri Lankan tea-time sweet, tender on the outside with a dark, syrupy coconut centre.

▶Watch it madeApé Amma · 11:53

Ingredients

• Roasted rice flour, sifted1 cup
• Boiling water3/4 cup, plus more as needed
• Salt1/4 tsp
• Coconut oil1 tsp
• Freshly grated coconut3/4 cup
• Grated kithul jaggery or palm jaggery1/3 cup
• Water2 tbsp
• Cardamom pods, seeds crushed2
• Banana leaf squares or a clean steamer cloth4 pieces

Method

1. Make the pani pol filling by placing the jaggery and 2 tablespoons water in a small pan over low heat until melted.
2. Add the grated coconut, crushed cardamom, and a tiny pinch of salt, then cook for 4 to 5 minutes until the mixture is moist, glossy, and holds together.
3. Transfer the filling to a plate and let it cool completely.
4. Place the roasted rice flour and salt in a bowl, then gradually pour in the boiling water while mixing with a wooden spoon.
5. When cool enough to handle, knead in the coconut oil until the dough is smooth, soft, and warm, adding a spoonful of hot water if it feels dry.
6. Fill a string hopper press with the dough and press fine noodles onto each banana leaf square in a thin round layer about 12 cm wide.
7. Place a spoonful of cooled pani pol along the centre of each rice noodle round.
8. Fold each banana leaf gently so the noodles enclose the filling in a half-moon parcel, pressing lightly at the edges without flattening.
9. Arrange the parcels in a steamer, leaving a little space between them.
10. Steam over briskly boiling water for 8 to 10 minutes, until the rice noodles are set and tender.
11. Rest the lavariya for 2 minutes before opening the leaves and serving warm.

Common questions