One of my favourite experiences in my trip to Sri Lanka was having breakfast. Each morning, sitting overlooking beautiful Unawtuna beach at the the wonderful Kingfisher Hotel, I had my morning coffee, fresh tropical fruit salad and a bowl of buffalo curd and palm treacle.
Buffalo curd is thick and smooth. Like real Greek yoghurt that you get in Greece, the curd is mellow, creamy and just simply divine. There is no sourness like the yoghurt we get in Australia.
Sri Lankan treacle from the toddy palm is not sickly sweet, very similar to pure Canadian maple syrup. It is a pure product is also used to make a hardened version called jaggery, which is similar to palm sugar.
I loved this liquid treacle very much and decided that I must bring some home with me – alas…unfortunately, dear reader, I must report that of the two bottles I…
View original post 235 more words