Watalappam (വാട്ടലാപ്പം /වටලප්පන් / வாட்டபாலம்) is a coconut custard pudding of Sri Lankan origin, is also popular among Malasian community. It is a steamed dish made of coconut milk, palm jaggery, cashew nuts, eggs and spices. The dessert is popular during weddings, religious festivals and other social functions and celebrations.

Ingredients

1. Egg : 3
2. Thick coconut milk :1 Cup
3. Powdered palm jaggery :1 Cup
4. Cardamom powder :¼ T- Sp
5. Water :2 Tbl- Sp
6. Ghee

Method

1. Grease a bowl/cake tin with ghee and keep it aside.
2. Make palm jaggery syrup with 2 Tbl-Sp of water.
3. Let it cool completely and keep it aside.
4. Mix egg along with coconut milk, palm jaggery syrup and cardamom. (May use a blender for mixing).
5. Strain the mixture, then pour it to the greased bowl.
6. Cover it with a foil paper and steam it for about half hour.
7. Test with a toothpick by sampling in the middle, whether the wattalappam is fully cooked.
8. Once cooked leave it in the room temperature, then keep it in the refrigerator before serving.

Tips:

• Instead of palm jaggery, you may use dark brown sugar or regular jaggery.
• if jaggery has no dirt, no need for making the syrup. you can use it directly