Sri Lankan tea time/ breakfast favourite. Treacle mixed caramelised freshly scraped coconut stuffed in string hopper dumplings. 

Used steamed wheat flour for the string hopper, but you can use rice flour too. Some use jagger/sugar to caramelise the coconut but Treacle is what my mother  use every time. 

Never thought this was this much easy. Sri Lankan know the taste and won’t miss it. 

During Easter holidays, my sister visited my aunty who lives in Catania. And she cooked thousands and thousands varieties of foods to my sister. Every time when she was eating, she pissed me through video calls. One day evening she called me with a plate of lavariya. Since that day I was dreaming, craving for some lavariya. And finally here I just made these to satisfy my own craving. 

1.heat 1cup of treacle in medium heat and bring it to boil. 

2.Add 2cups of freshly scraped coconut with pinch of salt and mix with treacle. Cook about 2 minutes in low heat and let it cool. 

3.sift 2cups of steamed wheat flour with pinch of salt. Make a dough by adding normal hot water lil by lil. 

4.If you use normal string hopper flour packets, make the dough according to the package instructions. 

5.once the dough is ready, take some of it into the string hopper presser. Press a thin layer over a piece of parchment paper / banana leaf in a large circular shape. 

5.place some caramelised coconut at the centre. Gently fold the parchment paper/ banana leaf and press the edges to seal the lavariya. Place them over a string hopper rack. 

6.steam in a steamer about 4-6 minutes (depend on your steamer) .