Prepare the sweet base: In a small saucepan over medium heat, gently warm the kithul treacle or jaggery liquid. Remove from heat and stir in the fresh grated coconut and a pinch of salt. Let the mixture cool slightly.
Combine the flours: In a large mixing bowl, whisk together the kurakkan (finger millet) flour and the all-purpose flour until well combined.
Form the dough: Pour the warm coconut and treacle mixture into the bowl with the flour. Use a wooden spoon—and then your hands once it cools down—to mix everything into a soft, pliable, and non-sticky dough. If the dough feels too dry or crumbly, add warm water one tablespoon at a time.
Prepare the leaves: Clean the Kenda leaves (or banana leaf squares) with a damp cloth and wipe them dry.
Flatten the dough: Take egg sized portion of the dough and place it in the center of a leaf. Using your fingers, gently flatten and spread the dough outwards into a thin, even circle across one half of the leaf.
Fold and seal: Fold the other half of the leaf over the flattened dough, pressing down gently along the edges to enclose it safely. Repeat this process with the remaining dough and leaves.
Steam to perfection: Set up a steamer over boiling water. Arrange the folded wraps inside the steamer basket in a single layer (or slightly overlapping). Cover and steam on medium-high heat for 15 to 20 minutes.
Cool and serve: Remove from the steamer and let them cool for a few minutes. The halapa is ready when the leaf peels away cleanly from the dark, chewy millet cake. Enjoy warm with a hot cup of Ceylon tea
