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v1 Public Imported from Wikibooks revision 4587428

Watalappam (Sri Lankan Coconut Custard)

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schedulePrep 0 min local_fire_departmentCook 0 min speedmedium

Source: Wikibooks contributors

Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.

Source revision: Revision 4587428

License: CC BY-SA 4.0 · Wikibooks contributors

#medium difficulty #recipes for custard #recipes for dessert #recipes for pudding #recipes using brown sugar #recipes using cardamom #recipes using coconut milk #recipes using egg #recipes with images #recipes without cooking time #recipes without servings #south asian
Dessert

Ingredients

Scale
  • 2 cups thick coconut milk
  • ½ lb brown sugar (or jaggery)
  • 4 eggs
  • 1 pinch of ground cardamom (optional)
  • 3 cloves (optional)
  • 12 cashews

Directions

  1. Beat the eggs in a mixer. Add the milk, brown sugar, cardamom, and cloves to the beaten eggs. Mix well.
  2. Transfer the mixture to a pot and steam for 20 minutes. Add the cashews.

Notes

One can also vary or enhance the aroma and flavour by adding thick pandan juice or vanilla pod gratings.

Alternatively, the mixture can be poured into multiple small aluminum baking foils and then steamed for about 5–10 minutes.

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