Watalappam (Sri Lankan Coconut Custard)
Watalappam is a Sri Lankan steamed coconut custard.
- Prep
- 11 min
- Cook
- 25 min
- Total
- 36 min
- Servings
- As written in source
- Difficulty
- Easy
Timings are approximate — worked out from the method, not measured in a test kitchen.
Ingredients
Quantities are retained as written by the source and do not scale automatically. Tap an ingredient to check it off as you go.
Cooking instructions
Procedure
Beat the eggs in a mixer. Add the milk, brown sugar, cardamom, and cloves to the beaten eggs. Mix well.
Procedure
Transfer the mixture to a pot and steam for 20 minutes. Add the cashews.
Notes, tips, and variations
One can also vary or enhance the aroma and flavour by adding thick pandan juice or vanilla pod gratings.
Notes, tips, and variations
Alternatively, the mixture can be poured into multiple small aluminum baking foils and then steamed for about 5–10 minutes.
Photo: Ankur P from Pune, India · CC BY 2.0 · https://creativecommons.org/licenses/by/2.0 · Photo source and licence
Wikibooks contributors · CC BY-SA 4.0 · https://creativecommons.org/licenses/by-sa/4.0/ · Adapted; quantities retained as written. · Original source
Read it through first
Skim all 4 steps before you start — it is the difference between cooking and firefighting.
Scale it
Use the quantities listed in the original recipe. Adjust them manually if making a different batch size.
Storage
Cool completely, then keep in an airtight container in the fridge for up to three days.
Reheating
Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.
Approximate values per serving. Worked out from the ingredient list — treat them as a guide, not a measurement.
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