26 Aug 2013
Watalappan ( Sri Lankan Coconut & Jaggery Custard)
Watalappan/Watalappam is a coconut and jaggery custard made with coconut milk , jaggery , eggs and spices. This dessert is very popular dish in Sri Lanka ; especially during Eid festival (religious festival celebrated by Muslims). Watalappan is made in large quantities during Eid festival and shared with family and friends to celebrate.
Ingredients:
- 500g Jaggery Grated
- 2 cups thick coconut milk
- 8 large eggs / 10 small eggs
- Less than ½ tsp ground cardamom
- ½ tsp all spice
- 1 tsp vanilla
- 1 tbsp sugar (optional)
- 100g Chopped Cashew nuts (optional)
- treakle to serve
Method:
- Grease the bowls and leave aside. Preheat the oven 160c .
- In a large bowl add coconut milk, jaggery, cardamom , all spice , vanilla and sugar . Stir well until the jaggery is dissolved well.
- Next whisk the eggs in another bowl and add the coconut milk and jaggery mixture . Whisk until well combined.
- Strain into a bowl/jug and discard solids.
- Pour into oven proof moulds / ramekins and arrange the ramekins in a roasting tin and fill the tin half-way with boiling water.
- Cook in the oven for 40-45 minutes or until a skewer inserted in the centre comes out clean.
- Take the ramekins out from the tray. Cool the custard for 15 minute and refrigerate for an hour.
- Invert the custard into the serving plate and sprinkle the chopped cashew nuts/ pour treakle on top and server.
