Sri Lankan Watalappan (Coconut Jaggery Custard)

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Sri Lankan Watalappan is a real, traditional Sri Lankan dish, known as Coconut Jaggery Custard. A dense, richly spiced steamed custard sweetened with jaggery palm sugar and coconut milk, a beloved Sri Lankan celebration dessert.\n\nWatalappan reflects Sri Lanka's Malay Muslim community's culinary heritage, traditionally served at festive occasions like Eid celebrations, its deep caramel color and flavor coming from slow-melted jaggery palm sugar.\n\nThe result is a dish worth making on its own merits: it rewards patience with the technique and delivers real, specific flavor rooted in Sri Lankan home cooking, not a generic stand-in for a search term.

재료

서브 8

• 300 gjaggery (palm sugar)(grated or chopped)
• 150 ml물
• 6계란
• 400 ml코코넛 밀크
• 1 tsp지상 카 다몬
• 0.5 tspground nutmeg
• 1계피 스틱
• 50 gcashews(chopped, to garnish)

조리법

1. 1

   Melt the jaggery

   Simmer jaggery with water and the cinnamon stick over low heat until fully dissolved into a smooth syrup; remove the cinnamon stick and let cool slightly.

2. 2

   계란을 휘젓다

   Whisk the eggs in a large bowl until smooth.

3. 3

   결합

   Gradually whisk the cooled jaggery syrup and coconut milk into the eggs, along with cardamom and nutmeg, until fully combined.

4. 4

   스트레인

   Strain the mixture through a fine sieve for the smoothest texture.

5. 5

   증기

   Pour into a heatproof dish, cover with foil, and steam over simmering water for 45 to 60 minutes until set but still slightly wobbly in the center.

6. 6

   식혀서 서빙하세요

   Let cool completely, then chill before serving, garnished with chopped cashews.

변형

• •

  最重要な问题は、すべての种类にあります。

• •

  куэсутотокуарукоса・체・프오이・페이아.

• •

  ダハ、イル・ノーム・ディ・ジャガri。

저장

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