Watalappam
From Wikipedia, the free encyclopedia
Watalappam (also called Watalappan) is a coconut custard made of coconut milk, jaggery, cashew nuts, eggs, and various spices, including cardamom, cloves and nutmeg. This dessert is very popular in Sri Lanka; especially amongst ethnic Moors and Malays. It is believed to be of Malay origin and it gained popularity in the 1870s.
[edit] Preparation
- 2 cups of thick coconut milk
- 1/2 lb. of brown sugar (or jaggery)
- 4 eggs
- A pinch of ground cardamom (optional)
- 3 cloves (optional)
- 12 cashews
Beat the eggs in a mixer. Add the coconut milk, brown sugar, cardamom and cloves to the beaten eggs. Mix well. Add the mixture into a pot and steam for 20 minutes. Add the cashews.
Alternatively, the mixture can be poured into multiple small aluminum baking foils and then steamed for about 5–10 minutes.
[edit] See also
[edit] External links
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