Puddings
Steamed Rice and Coconut Squares
වැලි තලප
Sri Lanka
Rice flour and coconut steamed as small balls, then soaked in a cardamom-scented sugar syrup until sticky, pressed into a tray and cut into squares.
Original eatfuls sticker artwork
What it is
A closer look at Steamed Rice and Coconut Squares.
Rice flour and coconut steamed as small balls, then soaked in a cardamom-scented sugar syrup until sticky, pressed into a tray and cut into squares.
What to look for
Know it when you find it.
Pebbly and translucent from the absorbed syrup. Also called sau dodol, though it is not the same as the coconut-milk dodol.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Steamed Rice and Coconut Squares.
Sri Lanka
Country-wide tradition
Names around the table
One food, more than one name.
Keep exploring
If this caught your eye…
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Ripe mango pulp is strained and served chilled, sometimes loosened with milk or scented with cardamom in western India.
Sweden
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Kerala, India
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A Kerala dessert of rice-flour ada cooked in thick coconut milk and jaggery, scented with cardamom, served at Onam feasts.
Sweden
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Cotonou, Benin
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A traditional porridge from fermented corn starch (mawê) with granules; served with milk, sugar, and sometimes coconut; a Cotonou breakfast specialty; sweet and comforting.
Greece
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Ακούμια
Santorini spoon sweets of tiny citron-lime fruits candied whole in syrup and served one or two on a small dish with water and coffee.
Equatorial Guinea
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Argentina
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Warm corn-flour porridge sweetened with miel negra (cane molasses), perfumed with cinnamon and orange peel — a pre-Hispanic dessert of Santiago del Estero and Tucumán served alongside patay and arrope.