Watalappam

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Watalappam 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. It is believed to be of Malay origin and it gained popularity in the 1970s.

[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.