Watalappan – වටලප්පන්/Jaggery Pudding Recipe – If you are a fan of culinary tours for various types of food originating from different regions including some food from abroad, then you may want to try a typical Srilanka food.
For the first typical food is Watalappan. From its own name surely you already feel quite unfamiliar. But actually this food is one of the most popular in Srilanka. Besides popular, this food is a meal that is often served for special occasions only. So it’s natural if you have to taste this food and feel how typical taste of Srilanka food. In this food, you will find that this food has a taste that is almost similar to the egg custard but with a Malay influence with some additional ingredients such as palm sugar, kratul dark, nutmeg, cardamom and also coconut milk. This meal will be a fairly mild choice for dessert In addition you will also enjoy extra chopped beans over this meal which will add a savory flavor to this dessert.
- 4 whole eggs
- 2 egg yolks
- 1/2 lb natural dark brown molasses sugar or finely grated kitul jaggery
- ⅛ cup hot water
- 3 -4 cardamom pod seeds crushed just over ¼ tsp
- ¼ tsp of nutmeg (If using fresh nutmeg, use less as it will be more potent)
- 2 cups of thick coconut milk (First press milk) if the coconut milk is lumpy – which can happen in cold weather – warm it up to dissolve the lumps
- Pinch of salt
Preheat oven to 320°F / 160°C
Oil and prepare 7-8, ½ cup capacity ramekins.in a large bowl combine the sugar and water and stir until it becomes a paste with no lumps (the sugar does not need to dissolve completely)
Add the eggs and egg yolk, spices and salt and whisk until well combined – i.e. till the egg mixture becomes very slightly thick (not the “ribbony stage,” just enough to thoroughly mix the sugar and eggs). Take care not to make the egg mixture frothy.
Add the 2 cups of coconut milk and whisk well.
Pour the mix into the prepared ramekins (or a large dish if you prefer). Cover the ramekins / dish with foil.
Bake the ramekins/dish in a water bath for about 30 – 40 minutes for the ramekins and up to an hour if in a large dish, depending on the depth of it. You want the custard to set, but the middle to be very slightly wobbly.
Remove from the oven and let them cool for about 15 minutes in the water bath.
When cool enough to handle, remove them from the water bath and cover the ramekins with plastic wrap, and place it in the fridge to chill for at least 3 hours (longer for larger dishes). Best chilled overnight.
Serve as is, or with some cashew nuts on top.
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