Kitchen Recipe Collection
Sri Lankan Weli Thalapa
A unique, rustic sweet made by steaming tiny, sand-like beads of rice flour, which are then bound together with rich kithul treacle.
- Prep
- 20 min
- Cook
- 30 min
- Total
- 50 min
- Servings
- 12
- Difficulty
- medium
- Cuisine
- sri lankan
Ingredients
Scaled for 12 servings
- rice flour
- kithul treacle
- freshly grated coconut
- cardamom
- salt
- water
Equipment
- Steamer (pittu bambuwa or regular steamer)
- Heavy-bottomed pan
Instructions
- 1
Make Beads
Mix rice flour and salt. Sprinkle drops of water and rub the flour between your fingers until it forms tiny, sand-like beads (weli). Sieve to remove large lumps.
- 2
Steam
Steam these tiny flour beads until cooked (about 15-20 minutes). It will resemble couscous.
- 3
Make Syrup
Boil kithul treacle, cardamom, and grated coconut in a pan until sticky.
- 4
Combine
Add the steamed flour beads into the boiling syrup. Mix thoroughly until the syrup is absorbed.
- 5
Shape
Transfer to a flat dish, press down firmly, and cut into squares. Alternatively, roll into small balls.
Cooking Tips
- 'Weli' means sand in Sinhala, referring to the unique texture of the tiny rice flour beads.
- Do not add too much water in step 1, or you will end up with dough instead of beads.
Variations
- Kurakkan Weli Thalapa: Use a mix of finger millet flour and rice flour.
Chef's Notes & Storage
- A very traditional, older recipe that provides incredible texture and flavor.
Nutrition Estimate
190 calories · 2g protein · 42g carbs · 2g fat · 1g fiber per serving
