Watalappam (Sri Lankan Coconut Custard)
Photo: Ankur P from Pune, India, CC BY 2.0
Watalappam is a Sri Lankan steamed coconut custard, and it gets its character from just a few ingredients. Thick coconut milk replaces dairy, giving the custard a rich, rounded body. Brown sugar or jaggery adds a deep caramel sweetness, while cardamom and cloves bring gentle warmth. Whole cashews finish it with a little crunch. Pandan juice or vanilla can be stirred in if you want a different fragrance.
Instructions
Beat the eggs in a mixer until they are smooth and evenly blended.
Add the thick coconut milk, brown sugar or jaggery, cardamom and cloves to the beaten eggs. Mix well so the sugar is fully worked into the custard base.
Transfer the mixture to a pot and steam it for 20 minutes. Add the cashews to finish.
For a quicker version, pour the mixture into several small aluminum baking foils and steam them for about 5 to 10 minutes instead.
If you want a different aroma, add some thick pandan juice or a little vanilla pod gratings to the mixture before steaming.
Make it personal.
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