Ingredients

  • Serves 8 people
  • 4 whole eggs

    2 egg yolks

    250g grated kithul jaggery

    ¼ cup water

    ¼ tsp ground cardamom

    ¼ tsp ground nutmeg 

    ¼ tsp ground cloves

    2 cups coconut milk 

    pinch of salt

     

  • For garnishing:

    roasted cashew nuts, roughly chopped 

    jaggery dissolved in water (optional)

Diana Chan's Watalappan
Recipe Courtesy of
Asian Food Network

Diana Chan's Watalappan

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This Sri Lankan dessert is just the thing to have after a spicy meal – a bite into this sweet and creamy coconut custard pudding will soothe your burning tongue immediately. Watalappan’s name is derived from the Tamil term vattil-appan, which roughly translates to “cupcake.” This soft and silky concoction is traditionally enjoyed during festive occasions like weddings and birthdays, but it’s definitely easy enough to make for a quick weekday indulgence!
  • Easy
  • 15 min
  • 75 min
  • 15 min
  • 3 steps
  • 11 Ingredients
  • Easy
  • 3 steps
  • 11 Ingredients
  • 15 min
  • 75 min
  • 15 min

Instructions

  1. Make the jaggery syrup

    • In a saucepan, combine the kithul jaggery and water and stir until it is fully melted with no lumps. Set aside and allow to cool. 


  2. Make the batter

    • In a large mixing bowl, combine the eggs and egg yolks with the spices and whisk gently.
    • Add the 2 cups of coconut milk and the pinch of salt and whisk well. 
    • Pour the cooled, melted jaggery in a steady stream into the egg mixture, whisking as it is poured in. 


  3. Bake in a water bath

    • Lightly grease a 9 x 9 inch square baking tray or dish with olive oil spray. 
    • Pour the mixture into the prepared tray through a sieve to ensure the mixture is smooth and any lumps or impurities have been removed. 
    • Cover the tray with foil. Place the tray in a bigger dish and fill the dish with water- about ¾ of the way up the tray, to create a water bath. 
    • Bake the dish in a water bath for about 45 minutes to an hour. You want the custard to set, but still be slightly wobbly in the middle.
    • Remove from the oven and let it cool for about 15 minutes in the water bath


Plate and Serve!

When cool enough to handle, remove the pudding from the water bath and cover it with plastic wrap.  Place it in the fridge to chill for at least 2-4 hours. It is best chilled overnight. Slice (makes 8 slices) and serve with some jaggery syrup (optional) and roasted cashew nuts sprinkled over the top.

Plate and Serve!
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    Ingredients
    • Serves 8 people
    • 4 whole eggs

      2 egg yolks

      250g grated kithul jaggery

      ¼ cup water

      ¼ tsp ground cardamom

      ¼ tsp ground nutmeg 

      ¼ tsp ground cloves

      2 cups coconut milk 

      pinch of salt

       

    • For garnishing:

      roasted cashew nuts, roughly chopped 

      jaggery dissolved in water (optional)

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