Sri Lankan Hoppers
Sri Lankan rice-and-coconut hoppers with crisp edges, a tender centre and a gentle fermented flavour. The batter is made with rice flour, coconut water and coconut milk.
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Sri Lanka cuisine
Explore the culinary traditions currently represented in the recipe collection.
Kiribath
White rice cooked with coconut milk and salt, pressed into a firm layer and cut into diamonds or squares. Serves 4.
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Sri Lankan Wattalappam
A spiced coconut-milk and palm-sugar custard, baked in a water bath and finished with cashews.
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Sri Lankan Hoppers (Appa)
Fermented rice pancakes enriched with coconut milk, crisp and thin at the edges and tender in the centre. Makes about 12 hoppers for 4 people.
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Sri Lankan Kokis
Crisp, lacy, flower-shaped bites made with rice flour and coconut milk, fried using a special mould.
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Sri Lankan fish ambul thiyal
Firm fish coated in a sour goraka and black pepper paste, slowly cooked until dark and almost dry.
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Kiribath: Sri Lankan coconut milk rice
Rice cooked with water and coconut milk until tender, creamy, and slightly sticky, then pressed and cut into portions.
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