Sri Lanka

Watalappam

Name: Watalappam
Total time: 60 min
Yield: 6
Cuisine: Sri Lanka
Ingredients: 400 ml Coconut milk; 200 g Kithul jaggery or palm sugar; 4 Eggs; some of each Cardamom & nutmeg; 2 tbsp Cashews; 1 pinch Salt

Sri Lankan coconut-jaggery custard

Watalappam is a steamed custard of Sri Lanka's Malay community, closely related to Southeast Asian coconut-egg custards.

Kithul jaggery (palm sugar) gives it its caramel depth, cardamom and nutmeg the aroma; often finished with cashews.

Servings6

Time60 min

LevelMedium

Ingredients

Coconut milk400 ml
Kithul jaggery or palm sugar200 g
Eggs4
Cardamom & nutmegsome of each
Cashews2 tbsp
Salt1 pinch

★ = available authentic in the Asia Boutique

Preparation

Gently dissolve the jaggery in the coconut milk, let cool.
Whisk the eggs and combine with the coconut-jaggery mixture.
Season with cardamom, nutmeg and a pinch of salt.
Strain the mixture, fill into ramekins, scatter with cashews.
Steam in a water bath until set; serve chilled.

Make it original

Coconut milk and jaggery for watalappam are in the Asia Boutique.

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