THIS RECIPE IS MY MOTHER'S WHO, USED TO MAKE MUNG ETA KAWUN EACH YEAR FOR SINHALA NEW YEAR AND I HAVE NEVER EVER TASTED
SUCH NICE MUNG ETA KAWUN IN MY LIFE! (Read well before you start)

Ingredients:

2 cups of Mung Flour
1 cup of White Rice Flour
1 Ltr. Black Treacle (melted juggery can be used too.)
2 cups of white flour for the batter.

Method:

Mix well the two flour and add a pinch of salt. Boil the honey (treacle) well, (once you try to pour it, it should form a thick line like a thread. That is the correct point to add flour into it.)

Keep one cup of boiled treacle aside.

Always make sure that you have extra 1 cup of flour in case the mixture gets too watery.

Once the flour + treacle is mixed well, dust a board with white flour and spread the mixture on a board and cut diamond shapes or whatever the shape you like. (I don't care! but the taste of my mum's mung kawun should be there!)

Add coconut milk to the other 2 cups of white flour and make a thick batter - a little thicker than for kokis.
Dip the diamond shape kawun in the batter and deep fry them.

I bet you, this will be the most delicious mung kawun you've ever tasted!! p.s. If it doesn't work in one go try again until you get it correct. That is how I learned it.
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