Mung Kavum Recipe

Directions

1. Instructions

Mung Kavum interior

1. In a medium-size pan (preferable a thachchiya) Roast the rice flour slightly 4-5 minutes. let it cool down

2. Then into the same pan add the all purpose flour and roast it slightly 3-4 minutes. Let it cool down

3. Then sieve the rice flour, plain flour separately 3 times and mix it togeather in a medium-size bowl. Into the same bowl add sieved Mung flour. Mix all 3 flours together.

4. Into the same pan add the coconut treacle and let it come to a boil don't let it reduce too much, just until boiling point.
   
   Take out 3 tablespoons of treacle from the pan and add 3 tbsp of hot water to replace the treacle taken out. ( You might need this later on, which is explained further down in the recipe)

5. Reduce the flame to low. Then add the flour mixture 1 tablespoon at a time
   Sometimes you will not need the whole flour mix that was made, so if it is too much don't add it all in, although the recipe states. there will be a point the mixture will be hard and it is hard to stir, at that point stop adding in the flour mix.
   ( My mix in the video was too hard, so I added in some coconut treacle that I kept aside to bring it to a softer consistency)

6. Switch off the fire and add in the coocnut oil and mix well this will help in moulding the mix

7. Brush coconut oil onto a board and mould the mixture using a ribber scraper and a rolling pin. It should resemble a square sheet that is 1/2 cm thick

8. Apply Coconut oil on the top as well. When using a rolling pin, add coconut oil as it is very sticky.

9. Once moulded, dust a bit of rice flour on the top. let it cool down slightly before cutting. Then cut diamond shapes as per the video

10. let the mix cool down fully before the next step

11. The mung kavum pieces need to be fully cool down before frying

Mung kavum batter

1. In a medium size bowl, add in all the dry ingredients and then add the water little by little, until it becomes a thick batter

2. Heat a pan with coconut or sunflower oil ( enough oil to deep fry) on a low to medium heat .Plunge the mung kavum pieces into the batter and then into the oil straightaway

3. Fry until crispy and the batter is cooked, drain the oil on a wire rack