Let’s get started!

In a large bowl, whisk together the flour, baking soda, yeast, cardamom powder, and salt.

Add in the eggs, butter, melted jaggery, and coconut milk. Whisk until smooth. Cover and let rise for 6 hours.

Add around ¼ cup of the batter into a mini wok and cover with another pot (I used a clay pot, but you can use anything really). Place around 5 pieces of hot charcoal into the top pot.

Place on stove and turn the heat to medium, cook for about 6 minutes or until a toothpick inserted into the center comes out clean. Remove and repeat with the remaining batter.

Check out the video on how to make it:

 

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Sri Lankan Ada Tea Cakes

A moist, flavorful tea cake made with rich jaggery and fragrant cardamom. This sweet treat combines warm, spiced notes with a soft, melt-in-your-mouth texture—perfect with a glass of tea!

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Ingredients

  

• 2½ cups flour
• ½ tsp baking soda
• ½ tsp instant yeast
• 1 tsp cardamom powder
• 1 tsp salt
• 2 eggs
• 4 tbsp butter
• 1 cup jaggery/ brown sugar
• 1½ cups coconut milk

Instructions

 

• In a large bowl, whisk together the flour, baking soda, yeast, cardamom powder, and salt.
• Add in the eggs, butter, melted jaggery, and coconut milk. Whisk until smooth. Cover and let rise for 6 hours.
• Add around ¼ cup of the batter into a mini wok and cover with another pot (I used a clay pot, but you can use anything really). Place around 5 pieces of hot charcoal into the top pot.
• Place on stove and turn the heat to medium, cook for about 6 minutes or until a toothpick inserted into the center comes out clean. Remove and repeat with the remaining batter.
• Don't have a mini wok? You can use a sandwich maker instead— they won't be as soft but honestly, you can't even tell the difference.
• Enjoy with a glass of tea!!