Make Asmi easily using these tips
Asmi is a traditional sweetmeat that is made from Rice Flour and is served for New Years and special occasions. Asmi is quite difficult to get right and one of the most common issues is that it breaks apart while pouring the batter to deep fry. In this recipe, we're going to show you how to fix that and make Asmi correctly using the traditional method by using Wild Cinnamon Leaves.
The natural ingredient we're going to be using are Wild Cinnamon Leaves (called Dawul Kurundu in Sri Lanka). The thick sap from these leaves will help the Asmi batter bind together and fall as a single strand instead of breaking apart when pouring it to fry.
When pouring the Asmi batter, there is a special spoon we use called an Asmi Spoon. It is simply a ladle where the handle is connected to a Coconut Shell with holes in the bottom so that the batter can fall out as strands.
Traditional Asmi takes about 1 week to make. It is actually fried 2 times and the first time you fry it, it is called Katu Asmi. After about 1 week, it is fried again and will change color.
If you like these type of unique traditional Sri Lankan sweetmeats and Avurudu Kavili, you might be interested in trying my traditional Bombai Motai and Seenakku recipes.
Ingredients
- 500g of White Kekulu Rice
- Wild Cinnamon Leaves
- Thickened Coconut Milk
- Handful of grated Coconut
- Salt
- 250g of Sugar
Instructions
- Soak 500g of White Kekulu Rice for half an hour.
- Drain the Water and add the Rice into a blender.
- Blend the Rice finely into a Flour.
- Sieve the Flour into a bowl at least 3 to 4 times so that we have a very finely ground Rice Flour.
- Set the Rice Flour bowl aside for now.
- Wash some Wild Cinnamon Leaves.
- Add the Cinnamon Leaves into a bowl and set aside for now.
- Take the Cinnamon Leaves and break them into smaller pieces. Important: Do not use a knife or scissors to cut them as it will impart a bitter flavor.
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Now add a handful of grated Coconut.
- Add a small amount of Water.
- Squeeze the Cinnamon Leaves together until it produces a thick sap.
- Add the Cinnamon Leaves to a cheese cloth and then squeeze to strain the thick sap into a bowl.
- Set the sap aside for now.
- Now add Salt to taste into the bowl with the Rice Flour.
- Sieve thickened Coconut Milk into a cup.
- Add the Coconut Milk, a little at a time, while mixing and forming a thick dough that clumps together.
- Now add the Cinnamon Leaves sap, a little at a time, while mixing and forming a gummy batter. Important: You want a consistency where this batter will fall as strands without breaking apart.
- Heat enough Oil to deep fry over medium heat.
- Add the Asmi batter to the Asmi spoon.
- Rotate the Asmi spoon in a circle over the hot Oil so that the batter falls in strands into the Oil.
- After it fries for a little bit, fold the Asmi in half.
- After frying the Asmi, we need to store it in an airtight container for 1 week.
- After 1 week, the Asmi will have a yellow color.
- Now fry the Asmi again and remove it from the fryer as soon as it turns into a white color. Important: Do not over fry it.
- Heat 2 tbsp of the 250g Sugar in a saucepan.
- When the Sugar starts to turn dark, add 1/2 a cup of Water and stir.
- Add the rest of the 250g of Sugar and stir.
- Add Salt to taste and stir.
- Cook until all of the Sugar has melted and you have a thick Caramelized Sugar syrup consistency.
- Now pour this syrup, while it is still hot, in a thin pattern over each of the Asmi.
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