This article may contain affiliate links and advertising. For more information, read our privacy policy.
Watalappam (also called watalappan or vattalappam) is a traditional Sri Lankan dessert. Believed to have originated among the Malay community in Sri Lanka, Watalappam is a creamy, spiced pudding made with coconut milk, jaggery (or palm sugar), eggs, and fragrant spices such as cardamom and nutmeg.
The dish is typically steamed, resulting in a smooth and velvety texture with a rich caramelized flavor.
Ingredients Used To Make Watalappam
Here are some quick notes about the Watalappam ingredients that you will need to make this recipe:
- Jaggery: Jaggery is the hallmark of this Watalappam recipe! It's a sweetener and is commonly made from Kithul sap in Sri Lanka. If jaggery is unavailable, sugar works just as well.
- Coconut Milk: Coconut milk is a staple in Sri Lankan cuisine. It adds flavor to the Watalappam and makes it more rich. If unavailable, diary or almond milk could be used, but this might change the consistency of the dish.
- Cardamom Powder: Cardamom has a strong, warm flavor that is both spicy and sweet! Some people say that it has a mint or citrusy taste.
- Nutmeg Powder: Nutmeg has a subtle earthy flavor with hints of sweetness and spice.
- Vanilla: Vanilla extract makes the filling more sweet.
- Cashews: Cashews can be added directly into the mixture or as a topping after the Watalappam has been cooked. They can also be omitted.
Tips For Making Watalappam
- Use Quality Jaggery: Opt for high-quality jaggery, measured by weight for accuracy.
- Use Liquid Coconut Milk: Use liquid coconut milk instead of powdered varieties for the best results.
- Steaming: Ensure no steam escapes to achieve optimal results. Also, please note that the cooking type will vary depending on the type of steamer you use. A thin-bottomed steamer will require less time than a heavy-bottomed steamer.
- Prevent Dilution: Cover the lid of your steamer with a piece of thick cloth to prevent any drops of condensation from falling into the bowl, which could dilute the mixture.
Troubleshooting Your Watalappam Recipe
Why is my Watalappam watery?
If your steamed watalappam is watery inside, it may be due to reasons such as not enough eggs, steam escaping from the steamer, using less cooking time depending on the type of steamer used, or using larger bowls than the recommended size.
Why is my Watalappam lighter in color?
If your watalappan mixture looks lighter in color and not the dark, rich color you expect it to be, it may be due to the type of jaggery used. Always opt for good quality jaggery.
There are two ways to solve this issue:
- Simply use a few drops (1-2) of brown coloring.
- Caramelize 2 tablespoons of sugar with 4 tablespoons of water over low heat until you get the dark amber color and add it to the jaggery mixture. If you are using this method, make sure you avoid caramelizing the sugar too much, which can turn it bitter.
Storing Leftover Watalappam and Meal Prep
To store leftover watalappam, allow the watalappam to cool completely at room temperature. Once cooled, cover the bowl with cling film or transfer the leftovers to an airtight container. Refrigerate the watalappam, and it should stay fresh for up to 3-4 days.
To serve, simply remove it from the refrigerator and let it sit at room temperature for a few minutes. Alternatively, you can reheat it gently in the microwave or on the stovetop until warmed through.
More Sweet Sri-Lankan Dessert Recipes
Did you enjoy this Watalappam recipe? If so, here are some more delicious recipes that you might want to try.
Watalappam (Coconut Custard Pudding)
Watalappam is a creamy, spiced pudding made with coconut milk, jaggery (or palm sugar), eggs, and fragrant spices such as cardamom and nutmeg. The dish is typically steamed, resulting in a smooth and velvety texture with a rich caramelized flavor.
Ingredients
- 250g jaggery
- 5 eggs
- 250ml coconut milk
- 1/4 cardamom
- 1/4 nutmeg
- 1/4 water
- 1 tsp vanilla extract
Instructions
-
Prepare and Mix. Grate the jaggery or palm sugar and set aside. In a mixing bowl, lightly beat the eggs. In a saucepan, simmer the coconut milk and dissolve the sugar. Gradually pour the coconut milk mixture into the beaten eggs, whisking continuously. Add cardamom, nutmeg, vanilla extract, and salt, and whisk until well combined.
-
Cover. Cover the tray or pudding mold with aluminum foil or a lid to prevent water from entering. Place the tray in a steamer, ensuring the water doesn't come into direct contact with the mixture.
-
Steam. Steam the Watalappan over medium-low heat for about 40-45 minutes until set and firm to the touch.
-
Cool and Refrigerate. Once cooked, remove the Watalappam from the steamer and let it cool to room temperature. Refrigerate for at least a few hours or overnight to allow the flavors to meld and the Watalappam to set further.
-
Serve. Unmold the Watalappam onto a serving plate, garnish with ground nutmeg or crushed nuts, slice, and enjoy!
Let us know if you made this recipe!
Tag @serendipdelights on Instagram and hashtag it #serendipdelights.
){kind=link}