Authentic Sri Lankan Weli Thalapa Recipe

Ingredients

  • 2 cups of Samba rice flour
  • 1 cup of Kithul treacle (you can substitute with palm syrup or maple syrup if unable to find Kithul treacle)
  • 1 cup of thick coconut milk
  • 1/2 cup of water
  • 1 teaspoon of salt
  • 1/2 teaspoon of cardamom powder

Steps and instructions

  1. Prepare the steamer: Fill the bottom of the steamer with water and heat over medium-high heat.
  2. In a bowl, add the Samba rice flour and salt. Mix well.
  3. Combine Kithul treacle and water in a saucepan. Heat it over a medium flame until it comes to boil.
  4. Pour the boiling Kithul treacle mixture gradually into the rice flour while stirring continuously to avoid lumps.
  5. Add the thick coconut milk to the mixture and stir well until it forms a smooth batter. Then, add cardamom powder and mix again.
  6. Pour the batter into a greased pan that can fit into the steamer.
  7. Place the pan into the steamer. Cover the steamer and steam for about 45 minutes to 1 hour, or until a toothpick inserted into the middle of the Weli Thalapa comes out clean.
  8. Once cooked, remove the pan from the steamer and let the Weli Thalapa cool completely.
  9. Cut the Weli Thalapa into squares or desired shapes before serving.

Tools for making

  • Mixing Bowl - A bowl to combine the ingredients.
  • Saucepan - To heat the Kithul treacle and water mixture.
  • Steamer - To steam the Weli Thalapa.
  • Pan - A greased pan to pour the batter and steam the Weli Thalapa.
  • Toothpick - To check the doneness of the Weli Thalapa.
  • Knife - To cut the cooked Weli Thalapa into squares or desired shapes.

Recipe variations

  • Use jaggery syrup instead of Kithul treacle for a different flavor.
  • Replace Samba rice flour with regular rice flour or glutinous rice flour for a different texture.
  • Add grated coconut or chopped nuts to the batter for added texture and flavor.
  • Experiment with different spices such as cinnamon or nutmeg for a unique twist.
  • For a gluten-free option, use a gluten-free flour blend instead of rice flour.
  • Make a savory version by adding sautéed vegetables or cooked meat to the batter.
  • Try baking the Weli Thalapa in the oven instead of steaming for a different texture.
  • Top the Weli Thalapa with a coconut cream drizzle or a sprinkle of toasted coconut for additional flavor.

Recipe overview

Weli Thalapa is a traditional Sri Lankan sweet treat that is both delicious and easy to make. This delightful dessert is made with a few simple ingredients - Samba rice flour, Kithul treacle, thick coconut milk, water, salt, and a dash of cardamom powder, resulting in a unique and flavorful delicacy. Known for its soft, jelly-like consistency and sweet taste, Weli Thalapa is often served during cultural celebrations and festive seasons. This recipe will guide you step by step on how to prepare Weli Thalapa at home. You'll find it to be a straight-forward process that involves mixing the ingredients, preparing a batter, and then steaming it to perfection. So, get ready to immerse yourself in Sri Lankan cuisine and create a dessert that will surely impress your guests.

Common questions

  1. Can I use a different type of rice flour?
    Yes, you can use any type of fine rice flour if Samba rice flour is not available.
  2. Can I substitute Kithul treacle with another sweetener?
    Yes, you can substitute Kithul treacle with palm syrup or maple syrup.
  3. How long should I steam the Weli Thalapa?
    Steam the Weli Thalapa for about 45 minutes to 1 hour, or until a toothpick inserted into the middle comes out clean.
  4. Can I add any other flavors to the batter?
    While the traditional recipe calls for cardamom powder, you can experiment with other flavors like cinnamon or nutmeg if desired.
  5. How should I store the Weli Thalapa?
    Store the Weli Thalapa in an airtight container at room temperature for up to 3 days. If you want to keep it longer, refrigerate it.

Serving dishes and utensils

  • Steamer - A pot or utensil used for steaming food. It should have a lid and a rack or basket for holding the food above the boiling water.
  • Saucepan - A small-sized pot with a handle and a lid, suitable for heating and boiling liquids.
  • Pan - A rectangular or square baking pan to pour the Weli Thalapa batter into before steaming.
  • Toothpick - A small wooden or bamboo stick used to check the doneness of the Weli Thalapa. Insert it into the center of the steamed batter, and if it comes out clean, the Weli Thalapa is ready.
  • Knife - A sharp kitchen utensil used for cutting the cooled Weli Thalapa into squares or desired shapes before serving.

Origin stories

Weli Thalapa is a cherished traditional sweetmeat hailing from the beautiful island of Sri Lanka. The name itself echoes its origins, with "Weli" meaning "sand" and "Thalapa" translating to "flat" in Sinhalese, one of Sri Lanka's native languages. The name is a nod to the snack's appearance, as it resembles a flat slab of sand once it's cooked and cut into squares. Interestingly, Weli Thalapa is often made during the Sinhalese and Tamil New Year, a major holiday in Sri Lanka, and shared among friends and family, signifying unity and togetherness. The key ingredient, Kithul treacle, comes from the sap of the Kithul palm tree which is native to the island, giving this dessert a distinctly Sri Lankan flavor. The next time you take a bite of this sweet delicacy, you're not just indulging in a dessert, but also partaking in a piece of Sri Lanka's rich cultural heritage.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.