Sweets Recipes


  • Rice floor  225g
  • Thick coconut milk 1 cup
  • Light coconut milk 1 cup
  • Salt  Tablespoon 1/2
  • Oil for frying 
  • A handful of  Cinnamon  leaves
For the Syrup
  • Sugar 225g
  • Water cup 1/4
  • Essence of rose
  •  Pink coloring
Pound rice and sieve through a very fine sieve.

Add milk to flour very gradually and knead well with the hand. Then add salt.

Squeezed cinnamon leaves in a 1 cup of light coconut milk.
Add the leaf juice (strained) to the mixture to make the batter slimy.
The batter should be of a thick, slimy consistency.
Dilute with a little more coconut milk to get the consistency required for the batter.
Have ready a deep round-bottom pan about three-fourths full of boiling oil.
Take a spoonful of the batter and pour it through an Asmi spoon ( a large coconut shell spoon with a perforated bottom and an upright handle) into the boiling oil moving the spoon round and in all directions until a complete network is formed.
Release the edges with an oil spoon , fold over to form a semi-circle and press the edges together.
Turn over and fry the other side.
Drain on paper.
The Asmis should be put away for a day or two and then fried again to make Asim light and crisp.
Then decorate the top of the Asimis with thickened syrup pouring it in a zigzag design.
To prepare the syrup
Put the sugar and water in a saucepan and thicken it over the fire.
Flavor with rose and color it pink with a few drops of coloring.
Pour it over the Asmis before it hardens.