Coconut Sambol Lawariya ( පොල් සම්බෝල ලැවරියා) – The New Version Of A Steamed Food

Wrapped and steamed in a banana leaf 

Serving size – 6 

Prep time – 20 mins               Cooking time – 30 mins

Lawariya is a Sri Lankan delicacy made with steamed rice flour dough finely woven into a beautiful mesh like an arrangement to trap the sweet coconut filling known as “Pani Pol”. It’s like a spider wrapping its prey in the net, not in a creepy, but in a sweetest way. LOL.. Lawariya is also a cousin to string hoppers by sharing the same dough. 

When I was a kid, used to take Lawariya for my school lunch break and they’re so fulfilling and heavenly. You can have this delicious food with a steamy cup of black tea as a snack. 

When it comes to Sri Lankan foods, my brain always starts to think of taking it to the next level. So here I ‘m with the twist between Lawariya and String hoppers with coconut sambol combo to create this amazing dish, “Coconut Sambol Lawariya”. It’s a two in one meal and you can get the feeling of eating string hoppers and Lawariya at the same time. 

Since I steamed this food in a banana leaf, it’s not just tasty, but also smells heavenly and packed with antioxidants. So, are you ready to try this new recipe as your breakfast or dinner tomorrow? 

What you need: 

• 1 1/2 cups MDK string hoppers flour 
• 1 teaspoon fine sea salt
• 2 tablespoon coconut oil 
• 1 1/2 cups coconut sambol
• 2 pieces of banana leaves

Lets make it: 

1. Add flour and salt into a bowl and mix with a spoon or fingers. 
2. Make a well in the centre and add 1 cup regular water. 
3. Mix everything until it forms a soft dough. 
4. Fill the string hoppers mould with a portion of the dough. 
5. Take a piece of banana leaf and apply some coconut oil on the surface. 
6. Make a string hopper on the banana leaf by pressing or rotating the handle of the string hopper maker. 
7. Take about 1/4 cup of coconut sambol and place on the string hopper, towards to one end.
8. Fold the banana leaf gently to make the shape of the Lawariya. 
9. When the water is boiling, carefully place the banana leaf with the Lawariya on a large string hopper rack and then in the steamer. 
10. Steam the Lawariya for 4 – 5 minutes on medium heat by turning the sides half way. 
11. Take the Lawariya out of the steamer and let it cool for about 30 seconds and carefully remove from the banana leaf. 
12. Follow the same procedure to make other Lawariya and enjoy with or without a curry of your choice.  

Tips for you: 

• You can use any brand of string hoppers flour or a homemade version. 
• When making the soft dough make sure to add water as per the package instruction or based on your practice. 
• Apply some oil on the inner surface of the string hopper maker to prevent friction in between parts. 
• You can use the steamer portion of the rice cooker instead of a regular steamer. 
• Use the time gap of Lawariya steaming to make another one using the second piece of banana leaf. 
• Turn the Lawariya by using a spatula to prevent breakage and for your safety. 
• You can re use the banana leaf couple of times to complete the whole process. 

Make ahead info: 

• Prepare the coconut sambol before start making string hoppers. 
• Prepare the steamer with adequate amount of water for steaming.