Sri Lankan recipe
How to make Watalappam
The Malay and Muslim communities, now the whole country
A rich, dark custard pudding of coconut milk, eggs and kithul jaggery, spiced with cardamom, cloves and nutmeg and topped with cashew nuts. It is the dessert of Eid for Sri Lankan Muslims and is served at weddings and celebrations across the island.
Ingredients
- 200 g kithul or palm jaggery, or dark brown sugar, grated
- 400 ml thick coconut milk
- 4 large eggs
- 1/2 teaspoon ground cardamom
- A pinch each of ground nutmeg, ground cloves and salt
- A handful of cashew nuts
Method
- Heat the oven to 160 °C. Put a roasting tin half filled with hot water on the middle shelf.
- Warm the jaggery with 3 tablespoons of water in a small pan until it melts, then let it cool a little.
- Beat the eggs in a bowl without making too much froth. Stir in the coconut milk, the melted jaggery, the spices and the salt, then strain the mixture through a sieve.
- Pour into a heatproof dish or small cups and scatter the cashews on top.
- Set the dish in the water bath and bake for 45 to 50 minutes, until the custard is set all the way through and only wobbles slightly in the centre. Cool, then chill before serving.
Made it at home? Tick it off and it goes into your kitchen passport.
It is believed to have come with Malays who settled on the island during Dutch rule.
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