Seenaku (සීනක්කු) –A Forgotten Sri Lankan Teatime Snack Reimagined

Yield – 8 – 10

Prep time – 10 mins                     Cooking time – 30-40 mins

Seenaku is one of those Sri Lankan steamed snacks that instantly brings back a wave of nostalgia. It takes me right back to my childhood—a time when simple joys meant everything. I still remember the afternoons at my grandmother’s house, when local food vendors would come by during teatime, bringing with them the comforting aroma of freshly made Sri Lankan snacks. Among them was Seenaku, a soft, sweet, slightly chewy, plant-based delight that quickly became a favourite.

The true charm of Seenaku goes beyond its simple ingredients—it’s in the traditional steaming process using a special metal mold called a “Seenaku cup,” which shapes the snack into its iconic form. During steaming, a small natural hole forms in the center, creating a perfect little cavity that’s traditionally filled with freshly grated coconut before serving. This subtle addition of coconut adds a delicate sweetness that beautifully complements the rich jaggery base, making every bite tender and fragrant. Enjoyed alongside a steaming cup of Ceylon tea, Seenaku embodies the warm, comforting spirit of Sri Lankan teatime.

In the original recipe, jaggery is used for its deep, rich, and earthy sweetness. Since jaggery is not always available in my pantry, I’ve used coconut sugar as an accessible and natural substitute that still delivers beautiful flavour without compromising the authenticity of the dish.

Seenaku is one of those disappearing Sri Lankan treats. It’s rare to come across, and many people—especially the younger generation—have never even heard of it. That’s why I feel so passionate about sharing it—there’s something deeply meaningful about preserving the foods that connect us to our roots.

This recipe is my homage to the nostalgic flavours of home, and a reminder that even when we’re miles away, the taste of our heritage can still be brought to life in our kitchens.

Read on for the full recipe, along with tips to help you get the texture just right.

Ingredients:

• ¾ cup jaggery (or substitute with coconut sugar)
• ½ cup thick coconut milk
• 1 cup rice flour
• 1 tablespoon all-purpose flour
• ¼ teaspoon salt
• 1 tablespoon coconut oil
• 2 tablespoons freshly grated coconut or desiccated coconut (for garnish)

Recipe Instructions:

1. Prepare the jaggery syrup: In a mixing bowl, combine jaggery and coconut milk. Whisk or stir until the jaggery is fully dissolved and you have a smooth, sweet base.
2. Make the batter: Add the rice flour, all-purpose flour, and salt to the jaggery-coconut mixture. Stir well until combined, then gradually add about ½ cup of water to adjust the consistency. The batter should be smooth and slightly thick, similar to the consistency of traditional Sri Lankan oil cake (Kewum) batter.
3. Strain the batter: Pour the batter through a fine sieve to remove any lumps. This extra step ensures a silky, uniform texture that gives the Seenaku its signature softness once steamed.
4. Prepare the moulds: Lightly grease the Seenaku cup or silicone cupcake moulds or a muffin tray with coconut oil. Pour the batter into each mould, filling them about three-quarters full to allow room for rising.
5. Steam the Seenaku: Place the filled moulds in a steamer. Cover the steamer lid with a clean kitchen towel to prevent condensation from dripping onto the batter. Steam for 30 to 40 minutes, or until a toothpick inserted into the centre comes out clean.
6. Cool and garnish: Let the Seenaku cool slightly. You’ll notice a small hole naturally forms in the centre during steaming—fill this with freshly grated or desiccated coconut just before serving.
7. Serve warm: Enjoy your Seenaku warm, paired with a hot cup of Ceylon tea for the ultimate Sri Lankan teatime experience.

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Tips for a Perfect Seenaku

• Straining the batter is key to achieving a smooth, lump-free texture.
• Use thick coconut milk for richness and depth of flavour.
• Greasing the moulds with coconut oil helps prevent sticking.
• Make sure your steamer lid is wrapped with a clean towel to avoid moisture ruining the surface.
• Always leave room in the moulds for the batter to rise during steaming.