Mung Kavum (A Sri Lankan Sweet with Mung Beans)
Mung Kavum is one of the traditional sweets from Sri Lanka which is mostly take place the dining table of New Year in April & other ceremonial events. Before cooking them, my idea was that it is not an easy to prepare sweet. This is my first time of cooking them & it was really easy. Mung Kavum is cooked with Mung Flour .(Green gram flour).I used store bought mung flour,so it was really easier to make them.Anyway I found this recipe from my Mother in Law as most of my Sri Lankan traditional recipes are from her.
Here is the recipe.
Ingredients (yield about 30 pieces; however quantity depend on the thickness & size of a piece)
1 ½ cup Mung flour
½ cup Rice Flour
About 2 cups Treacle (If Treacle is not available, use jaggary as I did)
1 tbspn butter
Oil for deep frying
½ cup rice flour
1 cup coconut milk
¼ tsp turmeric powder
Salt to taste
1 Egg is optional. But I didn’t use.
Sift Mung flour & rice flour together. So that they will mix well.(However if you use Mung beans & rice to make flour, soak them over night, then drain & grind until fine)
Keep flour aside.
In Singapore I do not know where to buy Treacle. So I used jaggery as an alternative. (Palm sugar also can be a good alternative).I sliced jaggery for small pices before using. Use about 1 cup of sliced jaggery.
Heat a flat pan.
If you use treacle, pour it on to the pan & make to boil.I used jaggery,so I added about 1 cup water together with jaggery & make them boil & allowed to thicken a bit.
Then gradually add Mung Beans & rice flour mix. Stir well until it makes even mixture similar to dough. If it is so soft, add some more flour. If it is so hard, add more treacle or bit water. However above are the quantities I used last week & I didn’t face any problem.
Once all things are mixed well, add butter & mix.
Remove the mix from the burner & flatten on a baking tray or a flat tray.
Cut into small pieces.
Allow them to cool & rest.
Use the ingredients above for the batter.
Gradually add coconut milk to rice flour & make a thick batter.
Add turmeric powder & salt to taste.
Heat oil in a pan for deep frying.
Take a piece from the tray, dip & cover with the batter.
Deep fry it.
Continue the same procedure with all the pieces.
Now Mung Kavum is ready to serve.
If you use store bought Mung Flour & Rice flour,it will only takes about 1 hour to prepare Mung Kavum with above quantities.