Ingredients with Measurements:
- 1 cup coconut milk
- 1 cup condensed milk
- 1/2 cup cocoa powder
- 1/2 cup jaggery
- 1/2 cup water
- 4 eggs
- 1 tsp vanilla extract
- 1/4 tsp salt
Special equipment needed:
- Steamer
- Mixing bowl
- Whisk
- Heatproof dish
Step-by-step instructions:
1. In a mixing bowl, whisk together coconut milk, condensed milk, cocoa powder, and vanilla extract until well combined.
2. In a saucepan, heat jaggery and water over medium heat until the jaggery dissolves completely.
3. Add the jaggery syrup to the coconut milk mixture and whisk until well combined.
4. In a separate bowl, beat the eggs and salt until frothy.
5. Add the beaten eggs to the coconut milk mixture and whisk until well combined.
6. Pour the mixture into a heatproof dish and cover with foil.
7. Steam the dish for 30-40 minutes or until the watalappam is set.
8. Remove from the steamer and let it cool to room temperature.
9. Once cooled, refrigerate for at least 2 hours before serving.
Time:
Preparation time: 15 minutes
Cooking time: 30-40 minutes
Temperature:
Steaming temperature: 100°C
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories per serving: 250
Total fat: 15g
Saturated fat: 10g
Cholesterol: 110mg
Sodium: 160mg
Total carbohydrates: 25g
Dietary fiber: 2g
Sugars: 20g
Protein: 6g
Substitutions for ingredients:
- Jaggery can be substituted with brown sugar or palm sugar.
- Coconut milk can be substituted with almond milk or soy milk.
- Condensed milk can be substituted with evaporated milk or heavy cream.
Variations:
- Add chopped nuts or raisins for added texture.
- Use white chocolate instead of cocoa powder for a white chocolate watalappam.
- Add a pinch of cinnamon or cardamom for a spiced flavor.
Tips and tricks:
- Make sure to whisk the ingredients well to avoid lumps.
- Cover the dish with foil to prevent water from getting into the watalappam while steaming.
- Use a toothpick to check if the watalappam is cooked through. If it comes out clean, it's ready.
Storage instructions:
Store the watalappam in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the watalappam in the microwave or steamer for a few minutes before serving.
Presentation ideas:
Serve the watalappam in small bowls or ramekins. Garnish with chopped nuts or grated chocolate.
Garnishes:
Chopped nuts or grated chocolate.
Pairings:
Serve with a cup of tea or coffee.
Suggested side dishes:
Fresh fruit or a fruit salad.
Troubleshooting advice:
- If the watalappam is too watery, it may need to be steamed for a longer time.
- If the watalappam is too sweet, reduce the amount of jaggery or condensed milk.
Food safety advice:
Make sure to use fresh eggs and cook the watalappam thoroughly to avoid any risk of foodborne illness.
Food history:
Watalappam is a traditional Sri Lankan dessert that is typically made with coconut milk, jaggery, and spices. The addition of chocolate is a modern twist on this classic recipe.
Flavor profiles:
The chocolate watalappam has a rich and creamy texture with a deep chocolate flavor and a hint of sweetness from the jaggery.
Serving suggestions:
Serve the chocolate watalappam as a dessert after a Sri Lankan meal or as a sweet treat on its own.
Related Categories
Cooking Method: N/A
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Region: Sri Lankan
Taste: Rich, Sweet, Creamy, Chocolatey