225 g Rice flour
1 Cup thick coconut milk
1 Cup light coconut milk
1/2 Tablespoon Salt
Oil for frying
A handful of dhoul kurundu leaves (cinnamon leaves)
For the Syrup
225 g Sugar
1/4 Cup Water
Essence of rose
Pink coloring

Sieve the rice through a very fine sieve.
Add milk to flour very gradually and knead well with the hand. Then add salt.
Put cinnamon leaves in a 1 cup of light coconut milk, in blender and blend for minute.
Add the leaf juice (strained) to the mixture to make the batter slimy.
The batter should be of a thick, and of slimy consistency.
Dilute with a little more coconut milk to get the consistency required for the batter.
Have ready a deep round-bottom pan about three-fourths full of boiling oil.
Take a spoonful of the batter and pour it through an Asmi spoon ( a large coconut shell spoon with a perforated bottom and an upright handle) into the boiling oil moving the spoon round and in all directions until a complete circle is formed.
Release the edges with an oil spoon, fold over to form a semi-circle and press the edges together.
Turn over and fry the other side.
Drain on paper.
The Asmies should be put away for a day or two and then fried again to make them light and crisp.
Then decorate the top of the Asimies with thickened syrup pouring it in a zigzag design.

To prepare the syrup:
Put the sugar and water in a saucepan and thicken it over the fire.
Flavor with rose and color it pink with a few drops of coloring.
Pour it over the Asmies before it hardens.

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