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Kirala ( Lumnitzera littorea) fruit milk. Kirala fruits, treacle. A dessert drink popular in southern Sri Lanka. Kithul flour pudding. Kithul flour, coconut milk, jaggery or sugar, spices. A popular dessert among Sinhalese people, offered in some small restaurants. Wood apple milk. Wood apple, coconut milk, sugar. A very popular dessert drink.
Ceylon Biscuits Limited. Dehiwala, Dehiwala-Mount Lavinia, Sri Lanka. Ceylon Biscuits Limited (branded CBL, commonly called Munchee) is a Sri Lankan food manufacturer, the maker of Munchee biscuits and one of the oldest biscuit makers in Sri Lanka. The company owns 60% of the domestic market share in Sri Lanka. [ 2][ 3]
Love cake or Bolo di Amor, is a type of semolina cake eaten in Sri Lanka on special occasions. [ 1] They are often baked for cultural celebrations such as Christmas, [ 2] birthdays and weddings, served wrapped in gold paper for guests to eat or take home. [ 3]
Sri Lanka. Main ingredients. Flour, sugar, eggs, cashew nuts, icing, vanilla extract, rose water. Variations. Pumpkin preserve. Bolo Fiado, or Bolo Folhado ( Sinhala: බොලෝ ෆියාඩෝ ), is a Sri Lankan laminated/layer cake. It is made of sweet pastry layers, alternating with a cashew nut, sugar and rose water filling. [1]
Breudher, also known as Brueder or Bloeder (pronounced as broo-dhuh ), is a traditional Sri Lankan Dutch Burgher buttery yeast cake, baked in a fluted mould. [1] [2] [3] A variation, Bleuda, Kueh Bleuda or Kue Bludder is also found in the Malacca Dutch Eurasian community and in Kochi, a city in the south-west of India. [4]
Bibikkan ( Sinhala: බිබික්කන්) is a traditional Sri Lankan coconut cake. [1] [2] It is a dark moist cake made of shredded coconut, jaggery (from the sap of the toddy palm) and semolina combined with a mixture of spices. [3] Bibikkan is commonly prepared and consumed in celebration of festive and religious occasions, including ...
Sri Lanka is historically famous for its cinnamon. The 'true cinnamon' tree, or Cinnamomum verum , used to be botanically named Cinnamomum zeylanicum to reflect its Sri Lankan origins. This is a widely utilized spice in Sri Lanka, and has a more delicate, sweet taste in comparison to Cinnamomum cassia , which is more common in some other ...
This is a reddish-brown rice variety with a unique texture. It is low in carbohydrates, and rich in protein and fiber. Ma-Wee is also proven to have a 25% to 30% lower glycemic index (GI) than other common rice varieties. It is 84.5% carbohydrates, 9.4% protein, 3.6% fat, and 1.1% fiber. Ma-Wee rice is best when soaked prior to boiling.