Lavariya - Sri Lankan Coconut Stuffed Sweet Buns

Ingredients

• For the buns: For the buns:
• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
• 1/2 teaspoon active dry yeast 1/2 teaspoon active dry yeast
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 teaspoon ground cardamom 1/2 teaspoon ground cardamom
• 1/4 teaspoon ground cinnamon 1/4 teaspoon ground cinnamon
• 1/2 cup (120ml) warm water 1/2 cup (120ml) warm water
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• For the coconut filling: For the coconut filling:
• 2 cups (200g) grated coconut 2 cups (200g) grated coconut
• 1 cup (200g) jaggery, grated 1 cup (200g) jaggery, grated
• 1/2 teaspoon vanilla extract 1/2 teaspoon vanilla extract

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 10g, 8g
• Carbohydrates (total, sugars): 55g, 30g
• Protein: 4g
• Fiber: 3g
• Salt: 0.2g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, sugar, yeast, salt, cardamom, and cinnamon for the buns.
2. 2.
   Gradually add warm water and vegetable oil to the dry ingredients. Mix until a soft dough forms.
3. 3.
   Knead the dough on a lightly floured surface for about 5 minutes until it becomes smooth and elastic.
4. 4.
   Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for 1 hour or until doubled in size.
5. 5.
   In the meantime, prepare the coconut filling by combining grated coconut, grated jaggery, and vanilla extract in a separate bowl. Mix well until the jaggery is fully incorporated.
6. 6.
   Once the dough has risen, punch it down and divide it into small balls, about the size of a golf ball.
7. 7.
   Flatten each ball with your hands and place a spoonful of the coconut filling in the center.
8. 8.
   Gather the edges of the dough and seal it tightly, forming a bun shape.
9. 9.
   Repeat the process with the remaining dough and filling.
10. 10.
    Place the buns on a steamer lined with banana leaves or parchment paper.
11. 11.
    Steam the buns for about 20-25 minutes until they are cooked through and firm.
12. 12.
    Remove the buns from the steamer and let them cool slightly before serving.

Treat your ingredients with care...

• Grated coconut — Ensure that the grated coconut is fresh and moist for the best texture and flavor.
• Jaggery — If jaggery is not available, you can substitute it with brown sugar or palm sugar.
• Cardamom and cinnamon — Use freshly ground spices for a more intense flavor.
• Banana leaves — If you can't find banana leaves, parchment paper can be used as a substitute for lining the steamer.

Tips & Tricks

• To enhance the aroma, you can add a pinch of ground cloves to the dough.
• If the dough is too sticky, lightly dust your hands with flour while shaping the buns.
• Serve the Lavariya warm for the best taste and texture.
• You can store any leftover Lavariya in an airtight container at room temperature for up to 2 days.
• For a richer flavor, you can toast the grated coconut before mixing it with the jaggery.

Serving advice

Serve Lavariya as a delightful dessert or snack. It pairs well with a cup of hot tea or coffee.

Presentation advice

Arrange the Lavariya buns on a platter, garnished with a sprinkle of grated coconut or a dusting of powdered sugar for an elegant touch.