Thursday, 21 November 2013

Sri Lankan Curd and Treacle.

Eating fresh curd and treacle is one of the best food memories I have of Sri Lanka. 
Love and friendship between 2 people is said to be like curd and treacle. So I was really happy to find a bottle of it at IE produce.
Treacle is made in Sri Lanka from Kithul, a species of Sri Palm tree which  grow naturally in the wild in Sri Lanka and in home gardens. It's like maple syrup or coconut nectar but has a slightly earthier flavour.
Over many generations kithul making families have tapped the palms to extract the treacle. Then it is heated gently to create the concentrated golden liquid. It has a GI Index of 35 so has slow rate of use by the body.
Apart from dribbling it over thick yoghurt ( buffalo yoghurt is best) I used some of it to make this delicious muesli. Sprinkle it over yoghurt, dribble a little more treacle over the top and serve with some fresh strawberries alongside. A lovely treat to start the day.
 Muesli with Kokonati
750 grams of rolled oats
1/2 cup of Sri Lankan treacle (I used Kokonati brand)
115 grams of slivered almonds
1/2 cup of long thread coconut
100 grams of sunflower seeds
2 tablespoons of rice bran oil


Bake for 20-30 minutes at 180 degrees C stirring from time to time until lightly toasted


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