Watalappam is a traditional Sri Lankan dessert that is rich, creamy, and often enjoyed during festive occasions and celebrations. It is a popular dish in Sri Lankan cuisine, especially in the Muslim community. The dish is made primarily from coconut milk, eggs, and jaggery (a type of unrefined cane sugar). It also includes a blend of spices.
Key Ingredients:
- Coconut Milk: Gives the dessert its creamy texture and rich flavor.
- Jaggery: Provides sweetness with a distinct caramel-like flavor; can be substituted with brown sugar if necessary.
- Eggs: Acts as a binding agent and adds richness to the dish.
- Spices: Commonly flavored with spices like cardamom, nutmeg, and sometimes cinnamon, which contribute to its aromatic profile.
- Cashews or Raisins: Often added for texture and extra flavor.
Watalappam is typically prepared by whisking the coconut milk, jaggery, and eggs together until well mixed. The mixture is then flavored with spices and poured into a mold or baking dish. Traditionally, it is steamed in a water bath until set. Cooking it in a pressure cooker also works. This method gives it a smooth, pudding-like consistency.
Once cooled, Watalappam can be sliced into pieces and is often served chilled. It’s a favorite at parties, weddings, and other celebrations, appreciated for its delightful balance of sweetness and spices.
Watalappam holds a special place in Sri Lankan culinary traditions, representing hospitality and celebration. It is cherished for its taste. It is also valued for its cultural associations. Additionally, it brings joy to gatherings.
Ingredients for Watalappam
Ingredients mentioned below use standard measuring cups and spoons.
This recipe will give you 2 bowls of watalappam. the bowls used here are 6” by 6” in diameter.
- 20 eggs
- 700 g Dark brown sugar
- 300 g Jaggery (broken into smaller pieces)
- ¼ cup water
- ¼ teaspoon cardamom powder or 8 slightly bruised or 1 teaspoon cardamon
- 500 g (2 cups) thick coconut milk ( ½ tin, if it’s coconut cream)
Step-by-step guide on how to make a delicious bowl of Watalappam
- Prepare the Eggs:
Break the eggs one by one into a small bowl to check for freshness. Once verified, transfer them into a medium-sized bowl or pan. - Mix with Sugar:
Add the brown sugar to the eggs. Whisk only until the yolks are broken. This should take about 3-5 minutes. Be gentle, avoiding vigorous whisking to prevent the mixture from sticking to the bowl. - Set Aside:
Once the eggs are beaten, set the mixture aside for a few moments. - Prepare Jaggery Syrup:
If using jaggery, make sure it’s completely cool after being melted. Stir it gently before adding it to the egg mixture. - Combine Ingredients:
Gradually add the whisked egg mixture to the jaggery syrup, stirring to combine. Add ground cardamom for flavor. - Add Coconut Milk:
Pour the thick coconut milk into the blended mixture. Use a whisk or fork to lightly mix for another 3-5 minutes. Make sure not to hit the bottom of the bowl too hard. - Strain the Mixture:
Have a large jug and strainer ready. Strain the Watalappam mix into the jug to guarantee a smooth texture. - Prepare for Steaming:
Pour the strained mixture into aluminum bowls. A 6-inch diameter is recommended for the bowls. Cover each bowl with foil. - Steam:
Set up a steaming pan on the stove-top. Pour in water (about 1-2 inches deep). Cover with a lid and steam over low-medium heat for 30 – 45 minutes. If using a heavy-bottomed pan, it take up to 1 hour. Make sure there is no steam escaping during the process. - Check for Doneness:
After the steaming time, switch off the heat, remove the lid, and check the Watalappam. The top will puff up, which is normal. Insert a knife into the center; if it comes out clean, it is done. Let it cool before removing from the pan. - Repeat:
Continue steaming the remaining bowls, ensuring there’s enough water in the pan.
Different Cooking Techniques:
Pressure Cooking:
- Cover each bowl with foil and place it in the pressure cooker.
- Add just enough water to cover the bottom.
- Lock the lid and pressure cook for 7-8 minutes (approximately 3 whistles).
- Release the pressure, open the lid carefully, and check doneness. If not cooked, reseal and pressure cook for another 3 minutes.
Baking:
- Preheat your oven to 320°F (160°C).
- Prepare 7-8 ramekins or a large baking dish, greasing as necessary.
- Pour the mixture into prepared ramekins, cover with foil.
- Bake in a water bath for about 30 – 40 minutes (up to an hour for a larger dish). The custard should set but stay slightly wobbly in the center.
- Cool in the water bath for 15 minutes before refrigerating.
Serving Suggestions:
Serve Watalappam chilled, garnished with cashew nuts if desired. Enjoy the unique flavors and textures that make this dessert a beloved treat!
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Here are some important notes to consider when preparing Watalappam:
- Ingredient Measurements:
- Accuracy in measuring ingredients is crucial for the right texture and flavor. Use a kitchen scale for precise measurements, especially for jaggery and coconut milk.
- Choice of Coconut Milk:
- Use thick coconut milk for the best results. You can either use canned coconut milk or freshly extracted coconut milk. If using canned, choose a high-quality brand without additives.
- Substituting Jaggery:
- If jaggery is not available, brown sugar can be used as a substitute. Still, the flavor profile will differ slightly. Jaggery imparts a unique caramel-like and earthy flavor.
- Eggs and Temperature:
- Take eggs and other ingredients out of the fridge about 30 minutes before you start cooking. Room temperature ingredients blend more smoothly.
- Consistency Check:
- The final mixture should be smooth and slightly thick. If it seems too runny, it need extra cooking time when steamed or baked.
- Mold Choices:
- While aluminum bowls are commonly used, you can also use heatproof glass or ceramic ramekins. Make sure they are well-greased if necessary.
- Steaming Equipment:
- Make sure the steaming setup is stable and that the bowls do not touch the water directly. Use a steaming rack or any elevated surface to keep the bowls above the water level.
- Timing Variations:
- Cooking times vary based on the size and depth of the bowls or ramekins you use. Larger or deeper containers will need more time to cook through.
- Cooling Time:
- Allow the Watalappam to cool in the bowl for a while before refrigerating. This helps prevent condensation from building up on the cover, which can affect texture.
- Flavor Enhancements:
- Feel free to experiment with extra flavors. Try a pinch of nutmeg or vanilla extract. You can also add a splash of pandan essence for a unique twist.
- Special Considerations:
- If you are serving Watalappam to individuals with dietary restrictions, consider their needs. For instance, substitute coconut milk with suitable alternatives for those with lactose intolerance.
- Presentation:
- For an elegant touch, serve Watalappam in small individual portions. Garnish with toasted coconut flakes, slivers of nuts, or a dusting of cinnamon.
- Some watalappam recipes add raisins and cashew nuts into the custard. You can also do this if you like.
Keep these notes in mind. You will set yourself up for success in creating a delicious and authentic Watalappam. It is sure to impress!
Frequently Asked Questions (FAQ) about Watalappam with concise answers.
1) What is Watalappam?
A traditional Sri Lankan dessert made from thick coconut milk, jaggery, and eggs, flavored with spices like cardamom and nutmeg. It’s usually steamed and served chilled.
2) What are the essential ingredients?
Thick coconut milk is essential. Use jaggery. Brown sugar can be a substitute. Add eggs and ground cardamom. Sometimes, nutmeg is included. Optional toppings include cashews or raisins.
3) Can I substitute jaggery?
Yes. If jaggery isn’t available, you can use brown sugar. Jaggery adds a distinct caramel-earthy flavor; brown sugar will be milder.
4) Is Watalappam vegan or dairy-free?
It’s not vegan because it uses eggs and dairy-like coconut milk. You can make a dairy-free version using coconut milk. But, you still need eggs or an egg replaced for the custard structure.
5) Can I steam, bake, or pressure cook it?
Yes. Traditional steaming yields a light texture. Baking in a water bath gives a denser, caramelized texture. Pressure cooking is faster but can be tricky to get right; follow tested times and make sure gentle heat.
6) How do I know it’s cooked?
The top should puff slightly. A knife inserted in the center should come out clean or with a few moist crumbs. In steaming, avoid overcooking which makes it dry.
7) Can I make it ahead?
Yes. It’s best chilled. Allow it to cool to room temperature, then refrigerate for several hours or overnight to develop flavor and texture.
8) How should I store it?
Refrigerate in airtight containers. It typically lasts 3–5 days in the fridge; freezing is not commonly recommended as texture can change.
9) What are common variations?
Spices: cardamom, nutmeg, vanilla, or a hint of cinnamon.
Nuts: cashews or almonds on top.
Texture: steaming for a lighter custard, baking for a denser version.
10) Why is it called Watalappam?
The name and recipe come from Sri Lankan culinary traditions, particularly among communities that celebrate with this festive coconut custard.
11) Any tips for a smoother texture?
Strain the mixture before pouring it into molds. Cool melted jaggery before adding it to the eggs. Whisk gently to avoid incorporating too much air.
12) Serving suggestions?
Serve chilled, plain or with cashew nuts, grated coconut, or a fruit accompaniment. Some like a dollop of whipped cream for contrast.
Watalappam Cardamom Coconut Custard
Watalappam is a traditional Sri Lankan dessert that is rich, creamy, and often enjoyed during festive occasions and celebrations. It is a popular dish in Sri Lankan cuisine, particularly in the Muslim community, and is made primarily from coconut milk, eggs, jaggery (a type of unrefined cane sugar), and a blend of spices.
Ingredients
Ingredients mentioned below use standard measuring cups and spoons.
- 20 eggs
- 700 g Dark brown sugar
- 300 g Jaggery (broken into smaller pieces)
- ¼ cup water
- ¼ teaspoon cardamom powder or 8 slightly bruised
- 500 g (2 cups) thick coconut milk (½ tin, if it's coconut cream)
Instructions
- Prepare the Eggs: Break the eggs one by one into a small bowl to check for freshness. Once verified, transfer them into a medium-sized bowl or pan.
- Mix with Sugar: Add the brown sugar to the eggs. Whisk only until the yolks are broken. This should take about 3-5 minutes. Be gentle, avoiding vigorous whisking to prevent the mixture from sticking to the bowl.
- Set Aside: Once the eggs are beaten, set the mixture aside for a few moments.
- Prepare Jaggery Syrup: If using jaggery, make sure it's completely cool after being melted. Stir it gently before adding it to the egg mixture.
- Combine Ingredients: Gradually add the whisked egg mixture to the jaggery syrup, stirring to combine. Add ground cardamom for flavor.
- Add Coconut Milk: Pour the thick coconut milk into the blended mixture. Use a whisk or fork to lightly mix for another 3-5 minutes. Make sure not to hit the bottom of the bowl too hard.
- Strain the Mixture: Have a large jug and strainer ready. Strain the Watalappam mix into the jug to guarantee a smooth texture.
- Prepare for Steaming: Pour the strained mixture into aluminum bowls. A 6-inch diameter is recommended for the bowls. Cover each bowl with foil.
- Steam: Set up a steaming pan on the stove-top. Pour in water (about 1-2 inches deep). Cover with a lid and steam over low-medium heat for 30 - 45 minutes. If using a heavy-bottomed pan, it takes up to 1 hour. Make sure there is no steam escaping during the process.
- Check for Doneness: After the steaming time, switch off the heat, remove the lid, and check the Watalappam. The top will puff up, which is normal. Insert a knife into the center; if it comes out clean, it is done. Let it cool before removing from the pan.
- Repeat: Continue steaming the remaining bowls, ensuring there’s enough water in the pan.
Different Cooking Techniques:
Pressure Cooking:
- Cover each bowl with foil and place it in the pressure cooker.
- Add just enough water to cover the bottom.
- Lock the lid and pressure cook for 7-8 minutes (approximately 3 whistles).
- Release the pressure, open the lid carefully, and check doneness. If not cooked, reseal and pressure cook for another 3 minutes.
Baking:
- Preheat your oven to 320°F (160°C).
- Prepare 7-8 ramekins or a large baking dish, greasing as necessary.
- Pour the mixture into prepared ramekins, cover with foil.
- Bake in a water bath for about 30 - 40 minutes (up to an hour for a larger dish). The custard should set but stay slightly wobbly in the center.
- Cool in the water bath for 15 minutes before refrigerating.
Serving Suggestions:
Serve Watalappam chilled, garnished with cashew nuts if desired. Enjoy the unique flavors and textures that make this dessert a beloved treat!
Notes
- For an elegant touch, serve Watalappam in small individual portions. Garnish with toasted coconut flakes, slivers of nuts, or a dusting of cinnamon.
- Some watalappam recipes add raisins and cashew nuts into the custard. You can also do this if you like.
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Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 18987Total Fat: 2017gSaturated Fat: 1784gTrans Fat: 0gUnsaturated Fat: 112gCholesterol: 310mgSodium: 1366mgCarbohydrates: 347gFiber: 0gSugar: 81gProtein: 201g
**Nutritional information on HRCookery is provided as a courtesy. We can't guarantee the accuracy of the nutritional information given for any recipe on the site. these figures should only be considered as estimates.
