Sri Lankan Imbul Kiribath! Imbul Kiribath (aka Ibul Kiribath) is an oval-shaped coconut milk rice ball (Kiribath) filled with a sweetened coconut filling (Panipol). It’s a traditional Sri Lankan sweet rice dish that pairs well with Sri Lankan (Ceylon) tea.
Sri Lankan Imbul Kiribath (Coconut Milk Rice with Coconut Filling)
Here you’ll find an easy-to-follow ‘Imbul Kiribath’ recipe with step-by-step instructions, and helpful info. I hope you will try it and enjoy ‘Imbul Kiribath’ as much as I do!!
Looking for more Sri Lankan recipes?
Take a quick look at the recipe collection HERE
What is Imbul Kiribath?
Imbul Kiribath (aka Ibul Kiribath) is a sweet variation of Kiribath (Coconut Milk Rice) consisting of an oval-shaped coconut milk rice (Kiribath) ball filled with sweetened coconut filling known as Panipol, commonly served for breakfast or as a teatime snack.
What is Kiribath?
Kiribath (aka Kiri Bath), also known as Milk Rice or Coconut Milk Rice, is a traditional Sri Lankan rice dish made with coconut milk. Eating Kiribath is thought to bring good luck and prosperity so it is an essential dish at any auspicious event, celebration, or special occasion such as New Year’s Day, Birthdays, Weddings, or moving to a new house.
In Sinhalese, Kiri (කිරි) means “milk” and bath (බත්) means “rice”.
So, the term Kiribath (කිරිබත්) or Kiri Bath (කිරි බත්) means “Milk Rice”
However, milk doesn’t mean dairy milk but coconut milk.
What is Panipol?
Panipol (aka Pani Pol) is the most common traditional sweet filling in Sri Lanka. It is traditionally made with Kithul jaggery (Kithul Hakuru) or Kithul treacle (Kithul Pani) and freshly grated coconut.
In Sinhalese, Pani means ‘honey’ or ‘sweet’ and Pol means ‘coconut’
The term “Pani Pol” literally means “Sweetened Coconut”
More recipes
with sweetened coconut filling
Panipol Pancakes are thin yellowish pancakes filled with sweetened coconut filling (Panipol), a popular teatime snack in Sri Lanka.
Dadar Gulung are thin green-colored pancakes filled with sweetened coconut filling, a popular teatime snack in Indonesia.
Ingredients
For Making the Filling (Panipol)
- Coconut: Freshly grated coconut or desiccated coconut.
- Sugar: Kithul Jaggery or other types of palm sugar, cane sugar, or brown sugar. You can also use Kithul treacle or other types of sugar syrup, golden syrup, or honey.
- Cardomom: Cardomom pods are used to add aroma and flavor. Sub with cardamom powder.
- Water: To make the syrup
For Making Coconut Milk Rice (Kiribath)
- White Rice: Sri Lankan short-grain rice Kakulu Haal (white or red rice). Sub with short-grain Japanese white rice (not glutinous rice), long-grain Thai white rice, or basmati rice.
- Coconut Milk: Freshly squeezed coconut milk. Sub with canned coconut milk. Or use coconut milk powder dissolving it in warm water. You can also use full-fat dairy milk instead of coconut milk.
- Water: As needed to cook the rice
- Salt: To taste
A Note About Kithul Jaggery and Treacle
Kithul jaggery (solid form) and Kithul treacle (liquid form) are sugars extracted from sugar palm trees called Kithul (Caryota urens) in Sri Lanka. They have been used as a traditional sweetener for many centuries in Sri Lanka that gives authentic sweetness & taste to Sri Lankan sweets.
How Do You Make Imbul Kiribath
Imbul Kiribath consists of Kiribath (Coconut Milk Rice) and Panipol (Sweetened Coconuts) and is made by shaping the Kiribath into oval-shaped balls after filling them with sweetened coconut filling (Panipol).
Panipol (Sweetened Coconut Filling)
The sweetened coconut filling is traditionally made with freshly grated coconut and Kithul jaggery flavored with cardamom. In this recipe, I used desiccated coconut, a mix of palm sugar and coconut sugar. You can make the Panipol filling while the rice is cooking or ahead of time and then keep it in the fridge for about a week. Let it come to room temperature before use.
Kiribath (Coconut Milk Rice)
When cooking Kiribath, first, you cook the rice the typical way in boiling water until fully cooked. Then you add the coconut milk and cook again after stirring well until all the coconut milk is absorbed into the rice and the consistency becomes creamy and sticky.
How to Shape the Imbul Kiribath
You can shape them with your hands or using heated banana leaves or plastic wrap.
With Hands
- Take a few tablespoons of Kiribath enough to make a ball
- Roll gently between your palms to shape a ball and then flatten it
- Place 1 tablespoon of the filling in the middle
- Seal tightly by squeezing the edges together
- Gently roll it between your palms to shape it into an oval shape ball
- Pinch the long ends with your thumb and index finger
Using a piece of plastic wrap
- Spread a few tablespoons of milk rice on a plastic wrap (or a heated banana leaf)
- Place the filling in the center
- Fold the wrap and then roll vertically to create an oval shape
- Pinch the long ends with your thumb and index finger
More Rice Recipes to Try
Imbul Kiribath (Step-by-Step Recipe)
Prep Time 15 minutes
Resting Time 30 minutes
Cook Time 30 minutes
Serves 6
Ingredients
For the Filling (Panipol)
150 g desiccated coconut or freshly grated coconut
100 g palm sugar or brown sugar
50 g brown sugar
150 ml water
2 whole cardamom or ¼ teaspoon cardamom powder
For Coconut Milk Rice (Kiribath)
300 g white rice (see the notes)
400 ml water
1 tsp salt
400 ml thick coconut milk
Notes: Use Kakulu Haal (Sri Lankan short-grain rice), if available. Sub with short-grain Japanese white rice (not glutinous rice), long-grain Thai white rice, or basmati rice.
Instructions
Make the Panipol
You can make the Panipol filling in advance and prepare it while the rice is cooking.
Place the water, sugar, jaggery, and cardamom in a pot. Bring it to a boil over medium heat. Cook for about 3 minutes, stirring frequently.
Add the coconut and lower the heat. Cook for about 5 minutes stirring constantly till all the syrup is absorbed by the coconut. Remove the pot from the heat while the mixture is still a bit moist.
Let the mixture cool and then it will become a bit dry.
Cook Milk Rice
I used short-grain Japanese white rice (not glutinous rice).
Stove top version
Wash the rice well and soak it in water for 30 minutes.
Drain the rice and then put it into a pan with water and salt. Bring the water to a boil and then lower the heat and cook for about 10 minutes covering with a lid. Do not open the lid while cooking. Rice should be almost cooked.
Open the lid and add coconut milk, stir well with a spoon.
Cover and cook on low heat for a further 10 minutes, till all the milk is absorbed and the rice is cooked to a sticky consistency.
Rice cooker version
Wash the rice well and soak it in water for 30 minutes.
Drain the rice and then put it into a rice cooker with water and salt and cook till done.
Open the lid and add coconut milk, stir well with a spoon.
Switch on back to ‘Cook’ and cook till the milk is absorbed and the rice is cooked to a sticky consistency.
Spoon the kiri bath onto a flat plate with plastic paper while still hot.
How to Shape
You can shape them with your hands (see the description) or with a piece of plastic wrap or heated banana leaf. Spread a few tablespoons of Kiribath (coconut milk rice) on a plastic wrap and then place the filling in the center.
Fold the wrap and then roll vertically to create a cylindrical shape. Pinch the long ends with your thumb and index finger.
Serve with a hot cup of Sri Lankan tea and Enjoy!
More Sri Lankan Recipes to Try!
Looking for more Sri Lankan recipes?
Take a quick look at the recipe collection HERE
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Sri Lankan Imbul Kiribath (Coconut Milk Rice with Sweetened Coconut Filling)
Ingredients
For the Filling (Panipol)
- 150 g desiccated coconut or freshly grated coconut
- 100 g palm sugar or brown sugar
- 50 g brown sugar
- 150 ml water
- 2 whole cardamom or ¼ teaspoon cardamom powder
For Coconut Milk Rice (Kiribath)
- 300 g white rice see the notes
- 400 ml water
- 1 tsp salt
- 400 ml thick coconut milk
Instructions
Make the Filling (Panipol)
- You can make the Panipol filling in advance or prepare it while the rice is cooking.
- Place the water, sugar, jaggery, and cardamom in a pot. Bring it to a boil over medium heat. Cook for about 3 minutes, stirring frequently.
- Add the coconut and lower the heat. Cook for about 5 minutes stirring constantly till all the syrup is absorbed by the coconut. Remove the pot from the heat while the mixture is still a bit moist. Let the mixture cool and then it will become a bit dry.
Cook the Coconut Milk Rice (Kiribath)
Stovetop Version
- Wash the rice well and soak it in water for 30 minutes. Drain the rice and then put it into a pan with water and salt. Bring the water to a boil and then lower the heat and cook for about 10 minutes covering with a lid. Do not open the lid while cooking. Rice should be almost cooked.
- Open the lid and add coconut milk, stir well with a spoon. Cover and cook on low heat for a further 10 minutes, till all the milk is absorbed and the rice is cooked to a sticky consistency.
Rice Cooker Version
- Wash the rice well and soak it in water for 30 minutes. Drain the rice and then put it into a rice cooker with water and salt and cook till done.
- Open the lid and add coconut milk, stir well with a spoon. Switch on back to ‘Cook’ and cook till the milk is absorbed and the rice is cooked to a sticky consistency.
How to Shape
- Spread a few tablespoons of Kiribath (coconut milk rice) on a plastic wrap and then place the filling in the center.
- Fold the wrap and then roll vertically to create a cylindrical shape. Pinch the long ends with your thumb and index finger.
- Serve with a hot cup of Sri Lankan tea and Enjoy!
Notes
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