Watalappan (Sri Lankan Coconut Custard Pudding)
Local name: වටලප්පන්
In short: A silky steamed pudding of eggs, jaggery and coconut milk scented with cardamom and nutmeg, topped with chopped cashews. It takes about 55 min in total and makes 6 servings.
- Prep
- 20 min
- Cook
- 35 min
- Resting
- 3 h
- Total
- 55 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 370 kcal
Watalappan is a steamed pudding made from eggs, dark jaggery and thick coconut milk, flavored with cardamom, nutmeg and cloves. It is dark caramel in color and very smooth, with a deep sweetness from the jaggery. Sri Lankan families serve it at Eid, weddings and other celebrations, usually in small cups topped with cashews. The only trick is gentle heat, so the custard sets without bubbles.
Instructions
- Warm the coconut milk and jaggery in a saucepan over low heat, stirring until the jaggery dissolves. Do not let it boil. Cool for 10 minutes.
- Lightly beat the eggs with the salt, cardamom, nutmeg and cloves. Stir them gently so you do not make foam.
- Slowly pour the warm jaggery mixture into the eggs, whisking gently. Strain through a fine sieve into a jug to remove lumps and bubbles.
- Divide the mixture among 6 heatproof cups or ramekins (150 ml / 2/3 cup each). Sprinkle with half the cashews and cover each cup tightly with foil.
- Set the cups in a steamer over gently simmering water. Steam for 25 to 30 minutes, until the edges are set and the center has a slight wobble.
- Cool to room temperature, then chill for at least 3 hours. Sprinkle with the remaining cashews and serve cold, in the cups or turned out onto plates.
Tips
- Dark palm jaggery gives the real flavor. If you cannot find it, use dark muscovado sugar with a teaspoon of molasses.
- Keep the water at a gentle simmer and wrap the steamer lid in a cloth to catch drips. Hard boiling makes the pudding bubbly and curdled.
Questions and answers
Why is my watalappan bubbly or curdled?
The steamer was too hot or the eggs were beaten too hard. Keep the water at a gentle simmer, whisk the eggs lightly and strain the mixture before steaming.
Can I bake watalappan instead of steaming?
Yes. Place the cups in a roasting pan with hot water halfway up the sides and bake at 150°C (300°F) for 40 to 45 minutes until just set.
How long does watalappan keep?
It keeps 3 days covered in the fridge. It does not freeze well, as the texture turns watery when thawed.
How long does it take to make Watalappan (Sri Lankan Coconut Custard Pudding)?
About 55 min in total: 20 min of preparation and 35 min of cooking.
How many calories are in Watalappan (Sri Lankan Coconut Custard Pudding)?
About 370 kcal per serving, with 8 g of protein, 40 g of carbohydrates and 20 g of fat. These values are estimates.
Nutrition per serving
| Calories | 370 kcal |
|---|---|
| Protein | 8 g |
| Carbohydrates | 40 g |
| Fat | 20 g |
| Fiber | 1 g |
| Sugar | 36 g |
| Sodium | 130 mg |
Estimated values, calculated from the ingredients.
