Desserts > Sri Lankan Desserts

Egg Watalappam Recipe

Ingredients with Measurements:
- 4 eggs
- 1 can (400ml) coconut milk
- 1 cup jaggery, grated
- 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, grated jaggery, ground cardamom, ground cinnamon, ground nutmeg, and salt until well combined.
2. Add the water to the mixture and whisk again until smooth.
3. Pour the mixture into a heatproof dish and cover with foil.
4. Place the dish in a steamer and steam for 30-40 minutes or until set.
5. Remove from the steamer and let cool to room temperature.
6. Once cooled, slice the Egg Watalappam into desired portions and serve.


Time:
Preparation time: 10 minutes
Cooking time: 30-40 minutes
Temperature:
Steaming temperature: 100°C (212°F)
Serving size:
4-6 servings

Nutritional information:
Calories per serving: 250
Fat: 15g
Protein: 6g
Carbohydrates: 25g
Fiber: 1g
Sugar: 20g
Sodium: 150mg

Substitutions for ingredients:
- Jaggery can be substituted with brown sugar or palm sugar.
- Ground cardamom, cinnamon, and nutmeg can be substituted with a teaspoon of mixed spice.

Variations:
- Add chopped nuts or raisins to the mixture for added texture.
- Use a different type of milk, such as almond or soy milk, for a dairy-free version.
- Add a tablespoon of rose water or vanilla extract for a different flavor.

Tips and tricks:
- Make sure to whisk the mixture well to ensure the jaggery is fully dissolved.
- Use a heatproof dish that fits snugly in the steamer to prevent water from getting into the mixture.
- To check if the Egg Watalappam is cooked, insert a toothpick in the center. If it comes out clean, it's ready.

Storage instructions:
- Store any leftover Egg Watalappam in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
- To reheat, steam the Egg Watalappam for 5-10 minutes or until heated through.

Presentation ideas:
- Serve the Egg Watalappam on a plate or in a bowl.
- Garnish with chopped nuts or fresh fruit.

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

Suggested side dishes:
- Fresh fruit salad
- Coconut rice

Troubleshooting advice:
- If the Egg Watalappam is too sweet, reduce the amount of jaggery used in the recipe.
- If the Egg Watalappam is too dry, add a little more water to the mixture before steaming.

Food safety advice:
- Make sure to use fresh eggs and cook the Egg Watalappam thoroughly to prevent any risk of foodborne illness.

Food history:
- Watalappam is a traditional Sri Lankan dessert that is typically made with coconut milk, jaggery, and spices.

Flavor profiles:
- The Egg Watalappam has a creamy texture with a sweet and spicy flavor.

Serving suggestions:
- Serve the Egg Watalappam as a dessert after a meal or as a snack.

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Region: Sri Lankan

Taste: Creamy, Sweet, Coconutty, Spicy