Halapa Recipe

A traditional Sri Lankan snack made with rice flour and jaggery, wrapped in kanda leaves for a delightful aroma and flavor!

Ingredients

500 g rice flour (lightly roasted in a pan)

250 g jaggery (grated) or ¼ bottle of honey

1 cup grated coconut

A pinch of salt

Kanda leaves (for wrapping)

Method

1. Prepare the Dough:

In a mixing bowl, combine the roasted rice flour, grated jaggery (or honey), grated coconut, and a pinch of salt.

Mix well until the ingredients form a soft, pliable dough. If needed, add a little warm water to adjust the consistency.

2. Prepare the Kanda Leaves:

Clean the kanda leaves thoroughly and wipe them dry.

If the leaves are too stiff, lightly warm them over a flame to make them more flexible.

3. Shape the Halapa:

Take a small portion of the dough and place it in the center of a kanda leaf.

Fold the leaf in half to cover the dough, pressing gently to flatten it slightly.

4. Cook the Halapa:

Arrange the wrapped halapa in a steamer or large pot with a steamer insert.

Steam the halapa for about 15–20 minutes, or until firm and aromatic.

5. Serve and Enjoy:

Let the halapa cool slightly before serving. The kanda leaf adds a unique aroma to the snack.

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Tips

Substitute banana leaves if kanda leaves are unavailable.

Adjust the sweetness by varying the amount of jaggery or honey.

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Halapa is a beloved Sri Lankan snack, often enjoyed during tea time or special occasions. Its natural sweetness and earthy aroma make it a nostalgic treat!