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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!!