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
- Egg : 3
- Thick coconut milk :1 Cup
- Powdered palm jaggery :1 Cup
- Cardamom powder :¼ T- Sp
- Water :2 Tbl- Sp
- Ghee
Method
- Grease a bowl/cake tin with ghee and keep it aside.
- Make palm jaggery syrup with 2 Tbl-Sp of water.
- Let it cool completely and keep it aside.
- Mix egg along with coconut milk, palm jaggery syrup and cardamom. (May use a blender for mixing).
- Strain the mixture, then pour it to the greased bowl.
- Cover it with a foil paper and steam it for about half hour.
- Test with a toothpick by sampling in the middle, whether the wattalappam is fully cooked.
- 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
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