Sri lanka watalappan (spiced coconut custard)

1 Servings

Ingredients

Quantity Ingredient
---------> source <---------
\"A taste of Sri Lanka\"
By Indra Jayasekera
5 Eggs
250 grams Jaggery
250 millilitres Coconut milk, thick water
pinch Cardamom powder
pinch Cinnamon, ground
pinch Nutmeg powder
¼ teaspoon Rose essence
50 grams Cashew nuts

Directions

WATALAPPAN

SPICED COCONUT CUSTARD

===========================> Directions <======================== Lightly beat the eggs. Mix the jaggery and water and boil until the jaggery has melted. Allow to cool. Add melted jaggery and coconut milk a little at a time to the eggs and continue to beat.-Add the powdered cloves, cardamon, cinnamon, nutmeg and rose essence and pour into a greased bowl. Cover with grease proof paper and steam for 1-½ hours. Sprinkle with cashew nuts before or after steaming.

ISBN #962 224 010 0

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