Kavum (Sri Lankan Treacle Oil Cakes)
Crisp, deep brown rice flour cakes with a soft treacle middle and a little topknot, made for Sri Lankan New Year.
- Time1 hr (plus resting)
- LevelMedium
- Costabout £0.27 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Warm the treacle and water in a small pan over a low heat for 3 minutes, until runny. Do not let it boil.
3 min - 2
Put the rice flour, cardamom and salt in a bowl. Pour in the warm treacle and stir to a thick batter that slowly drops off the spoon. Add a splash more water if it is stiff.
- 3
Cover and rest for at least 1 hour, or overnight, so the flour swells.
60 min - 4
Heat the oil in a deep, heavy pan until a little batter sizzles and rises in 10 seconds, about 170C. Do not let it get hotter or the cakes will burn before they cook through.
- 5
Drop in a heaped tablespoon of batter. As it sinks and starts to puff, spoon hot oil over the top so a small topknot forms. Fry 3 or 4 at a time for 3 to 4 minutes, turning once, until deep brown.
4 min - 6
Lift out with a slotted spoon and drain on kitchen paper. Eat warm or cool, with tea. They keep for 3 days in a tin.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.