Mun kewum is sweet in Sri Lankan cuisine. Mun kewum is served on festive occasions along with other sweets. Mun kewum can be snack items or dessert food of the traditional main meal. Few variations of oil cakes (Kevum) are in the traditional food culture. It is a sweet-cake of kithul treacle and rice flour made into a paste flattened into diamond shape and fried the starch. base for mun kewum is mainly rice flour. Mun kewum is made with a mixture of roasted mung bean flour (green gram), and the addition of coconut milk, saffron to the kewum mix of rice flour and treacle. The mun kewum is diamond-shaped and yellow. Coconut oil is the preferred medium for deep frying for oil cakes, a mixture of rice flour-liquid sweetener prepared in various ways is deeply fried to obtain a soft-spongy cake. Variations of the kewum are created by heat and moisture treatments during the batter preparation, sweetener type is 100%natural kithul treacle.
Ingredients: 100% natural kithul treacle, pure coconut oil, rice flour, mun beans flour, wheat flour, turmeric, salt.
The Product Is Free From Following Allergenic Substance: Artificial Colors, additives, natural flavors, artificial flavors, irradiated & derivatives, preservatives, and GMO substances.
Certifications: FSSC 22000.
Organoleptic Properties: Natural yellow and light brown, and oily aroma is feeling. the sweet, and creamy taste.
Packaging: Craft paper tray & plastic lid with paper packaging.
Storage & Shelf Life: Store in a cool, dry place away from direct sunlight Product get 10 days of shelf life from the date of manufacture.
The Product Is Acceptable For: Diabetic, Vegetarians, Vegans, Lacto-vegetarians, Lactose intolerants.
Servings: Servings for 08 persons.
