When Tika asked me to do a guest post on her site Cemplang Cemplung about a traditional Sri Lankan dish,I was thrilled.
I met the talented Tika in Facebook and instantly drawn to her site.Her food photography is amazing and her passion for it shines through each and every one of her photographs.She has won several DMBLGiT awards,a monthly food photography contest recognizing the best of food photography.
And this warm and generous lady has another blog dedicated to food photography tips for aspiring newbies like us.
Though I had several traditional recipes in mind,I wanted to feature this sweet dish I absolutely loved growing up.
A thin crepe roll filled with coconut,jaggery and nut filling and served with treacle on the side.
This is a breeze to whip up and was a regular during our tea time snacks.I remember coming home after playing outside with friends asking a snack to munch with my tea.My mom or aunt would then hurry to the kitchen to crush the jaggery,my granny would grate the coconuts and within minutes the filling is made.While the coconut mix is coming together on the stove,the batter for the crepe is whisked and a spoonful of batter is swirled to coat a heated pan.Once the crepes are cooked on both sides and dropped on to a plate,my job is to keep the filling and roll it tight and stack it neatly to serve.
The treacle is served along side to drizzle on the crepes,if you prefer a bit of extra sweetness.This is a completely sugar free and healthy recipe if you can swap the white flour to whole wheat flour.
Check out the recipe for this amazingly simple sugar free traditional delight at Tika's blog,Cemplang Cemplung .