KOTTA KIRIBATH

Ingredients

800 g finely scraped Coconut 
4 Cloves 
Coconut Treacle Mix 
2 Cups Treacle (Coconut or Kithul treacle) 
Pinch of Salt

Milk Rice: 
2 Cups short grain white Rice 
2 Cups thick Coconut milk 
2 tsp Salt 
3 Cups Water 
Method :  For Milk Rice
Put Rice and water into a pan and bring to a boil. 

Cover and cook for 15 minutes. 

Add coconut milk and Salt. 

Stir with handle of wooden spoon, cover and cook on low heat for another 10-15 minutes (until the milk has been absorbed). 

Combine: 
Divide the slightly cooled milk rice into two portions. 

On a flat dish, evenly spread out a layer of milk rice using one portion (should be at least. 1 cm thick). 

Then evenly spread the coconut treacle mix on top. 

Cover it completely (including from the sides) with the second portion of the milk rice. 

It is important to do all this before the milk rice cools down too much as it will become too sticky to handle. 

Method


1. Coconut Treacle Mix 
2. Pour the treacle into a pot and bring to a boil while stirring. 
3. Add the Coconut and mix well. 
4. Take off the heat. 
5. Add the pinch of salt and the cloves, mix well.