Desserts > Asian Desserts > Sri Lankan > Coconut Milk Desserts

Coconut Milk Watalappam Recipe

Ingredients with Measurements:
- 1 cup jaggery, grated
- 1 cup coconut milk
- 4 eggs
- 1/4 tsp ground cardamom
- 1/4 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 1/4 cup water

Special equipment needed:
- Steamer
- Mixing bowl
- Whisk
- Heatproof dish

Step-by-step instructions:
1. In a mixing bowl, whisk together the eggs, coconut milk, salt, and spices until well combined.
2. In a saucepan, melt the grated jaggery with water over low heat until it dissolves completely.
3. Add the melted jaggery to the egg mixture and whisk until well combined.
4. Pour the mixture into a heatproof dish and cover with foil.
5. Place the dish in a steamer and steam for 45-50 minutes or until the watalappam is set.
6. Remove from the steamer and let it cool to room temperature.
7. Once cooled, refrigerate for at least 2 hours before serving.


Time:
Preparation time: 15 minutes
Cooking time: 50 minutes
Temperature:
Steaming temperature: 100°C
Serving size:
This recipe serves 4-6 people.

Nutritional information:
Calories per serving: 260
Fat: 14g
Carbohydrates: 28g
Protein: 7g
Sugar: 25g
Sodium: 190mg

Substitutions for ingredients:
- Jaggery can be substituted with brown sugar or palm sugar.
- Coconut milk can be substituted with almond milk or soy milk.

Variations:
- Add chopped nuts or raisins for extra texture.
- Use pandan leaves instead of spices for a more traditional flavor.
- Add a tablespoon of rose water for a floral twist.

Tips and tricks:
- Whisk the eggs and coconut milk well to avoid any lumps.
- Make sure the jaggery is completely melted before adding it to the egg mixture.
- Cover the dish with foil to prevent water from getting into the watalappam while steaming.

Storage instructions:
Store the watalappam in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat the watalappam in a steamer for 10-15 minutes or until heated through.

Presentation ideas:
Serve the watalappam in individual bowls or ramekins. Garnish with chopped nuts or a sprinkle of cinnamon.

Garnishes:
Chopped nuts, cinnamon, or a drizzle of honey.

Pairings:
Serve with a cup of black tea or coffee.

Suggested side dishes:
Fresh fruit or a light salad.

Troubleshooting advice:
- If the watalappam is too watery, steam it for a few more minutes until it sets.
- If the watalappam is too sweet, reduce the amount of jaggery used.

Food safety advice:
Make sure to cook the watalappam thoroughly to avoid any risk of foodborne illness.

Food history:
Watalappam is a traditional Sri Lankan dessert that is typically served during special occasions and festivals.

Flavor profiles:
Sweet, creamy, and spiced.

Serving suggestions:
Serve the watalappam chilled for a refreshing dessert.

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Region: Sri Lankan

Taste: Sweet, Coconutty, Creamy, Spiced, Fragrant