Curd & Kithul Treacle
Dessert @ "Empire Cafe" in Kandy.
A common dessert in Kandy - so British-sounding.....I later learnt that the curd is usually prepared with buffalo milk in Sri Lanka, which probably accounted for the more than usual acidic taste.
The Kithul Treacle is also intriguing: It is the processed product made from the sugary sweet sap obtained by tapping the young “Kithul” inflorescence of a variety of palm scientifically known as Caryota urens that grows in the Asian tropics, according to traditional methods. The palm is an indigenous species from Sri Lanka, Myanmar and India and is commonly called solitary fishtail palm, toddy palm, wine palm or jaggery palm.
The taste reminded me a lot of Gula Melaka - sugary sweet and moreishly creamy-nutty-caramelic.
Curd & Kithul Treacle
Dessert @ "Empire Cafe" in Kandy.
A common dessert in Kandy - so British-sounding.....I later learnt that the curd is usually prepared with buffalo milk in Sri Lanka, which probably accounted for the more than usual acidic taste.
The Kithul Treacle is also intriguing: It is the processed product made from the sugary sweet sap obtained by tapping the young “Kithul” inflorescence of a variety of palm scientifically known as Caryota urens that grows in the Asian tropics, according to traditional methods. The palm is an indigenous species from Sri Lanka, Myanmar and India and is commonly called solitary fishtail palm, toddy palm, wine palm or jaggery palm.
The taste reminded me a lot of Gula Melaka - sugary sweet and moreishly creamy-nutty-caramelic.