Sri Lankan Imbul Kiribath (Coconut Milk Rice with Coconut Filling)

Sri Lankan Imbul Kiribath! Imbul Kiribath (aka Ibul Kiribath) are oval-shaped coconut milk rice balls (Kiribath) filled with a sweetened coconut filling called 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)

Imbul Kiribath (aka Ibul Kiribath) is a sweet variation of Kiribath (Coconut Milk Rice). It consists of an oval-shaped coconut milk rice (Kiribath) ball filled with sweetened coconut filling called Panipol. It is commonly served for breakfast or as a teatime snack.

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 Kiribath?

Kiribath (aka Kiri Bath) is a traditional Sri Lankan rice dish made with coconut milk. It is also known as Milk Rice or Coconut Milk Rice. Eating Kiribath is thought to bring good luck and prosperity. It is an essential dish at any auspicious event, celebration, or special occasion. This includes 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”.

Click here for the recipe Kiribath (Sri Lankan Coconut Milk Rice)

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

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 for the sugar syrup.
• 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. In Sri Lanka, these trees are called Kithul (Caryota urens). Kithul jaggery and Kithul treacle have been used as a traditional sweetener for many centuries in Sri Lanka.

How Do You Make Imbul Kiribath

Imbul Kiribath consists of Kiribath (Coconut Milk Rice) and Panipol (Sweetened Coconuts). It is made by shaping the Kiribath into oval-shaped balls after filling with sweetened coconut filling (Panipol).

1. Make the Panipol
2. Make the Kiribath
3. Shape the Imbul Kiribath

1-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. You can also make it ahead of time and then keep it in the fridge for about a week. Let it come to room temperature before use.

2- 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. Stir well and cook again. Continue until all the coconut milk is absorbed into the rice. The consistency should become creamy and sticky.

3- 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

Looking for more Sri Lankan recipes?
Take a quick look at the recipe collection HERE

Imbul Kiribath (Step-by-Step Recipe)

Prep Time 15 minutes
Resting Time 30 minutes
Cook Time 30 minutes
Serves 6

Ingredients

For the Coconut 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

Note: 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 often.

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 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. Then lower the heat. 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. Wait until all the milk is absorbed. Make sure 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’ mode. Cook until the milk is absorbed. Continue cooking until the rice reaches 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. For more details, see the description. You can also use a piece of plastic wrap or a heated banana leaf. Spread a few tablespoons of Kiribath (coconut milk rice) on a plastic wrap. 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!

THANK YOU FOR STOPPING BY
I love hearing from you so feel free to leave a comment on the post. If you make any of my recipes, I’d love to see pics of your creations #joyofeatingtheworld or @joyofeatingtheworld

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