Imbul Kiribath is an absolute delicacy for a sweet tooth. This is a very old traditional Sri Lankan food which existed since the ancient times. From kings to commoners, everyone enjoyed this treat. It was served as a special food in auspicious ceremonies. For example, this food was a must have for farmers on the harvesting day. In the present time, still, this dish is made for special occasions, but some prepare it simply as a breakfast. The sweet crunchiness of sweeten coconut surrounded by creamy milk rice can make anyone fall in love with this food at first bite.
For milk rice
- 2 ½ cups of washed rice ; Basmathi (pre-boiled rice(Thambapu Haal) are not recommended)
- 4 cups of thick coconut milk (Uku kiri)
- Salt to taste and as needed
- Water as needed
For Cooked Treacle-Coconut Mixture (Pani Pol)
- 2 ½ cups of scraped coconut
- 1 cup of sugar or 1/2 a lobe of jaggery (hakuru bayak) or ¼ cup of sugar plus 200 ml of treacle
- ¾ cup of water
- 1 tbsp of ground roasted cardamom, fennel and cloves – Refer to the recipe in Rasakama.com
You have to make milk rice as the main element and Cooked Treacle-Coconut Mixture as the filling for this recipe. I have already posted those two recipes in my blog. So, please refer to milk rice recipe and Cooked Treacle-Coconut Mixture recipe in rasakama. Click on the links I already provided and follow the instructions.
Once you prepare those two, place some milk rice on the banana leaf and even out using another banana leaf on top of it. Place some coconut filling on the milk rice. Gently take milk rice with the banana leaf and cover the coconut mixture with the milk rice as shown in the picture. Anyhow, if you are unable to get hold of banana leaves, you have the option of using a polythene sheet.