Watalappam (also known as watalappan as well as vattalappam) can be described as a custard-like coconut pudding that is comprised of coconut milk or condensed milk. Jaggery eggs, cashew nuts and different spices, including cloves, cardamom and nutmeg. Sometimes, it is the thick, sweet pandan juice as well as vanilla pods grated.
It is believed to be brought to the country by the Sri Lankan Malays during the 18th century, when they were forced to move across Indonesia and settled in the United Kingdom under Dutch rule. The word, watalappam, could be an abbreviation of Tamil terms Vattil (cup) or Appam (cake) and, therefore, Vatillappam (cup cake). It was however unheard of by the Tamil people. The likelihood is the dish originated from an Malay dish called serikaya, which is a custard steamed made of eggs, coconut milk palm sugar, screwpine or pandan leaves. The resemblance between the two desserts suggests a shared source. It’s possible that the word is that was borrowed of the Dutch, Vla, which is a custard. It was adopted to those who were Moors to refer to an common name, vattil appan, with the Tamil expression.
Watalappam – A Sweet Dessert
Watalappan is a unique Sri Lankan sweet dessert. It is also known as watalappam. It’s made with the thick coconut milk, eggs sugar, jaggery or sugar with cardamom. If you are unable to locate the coconut milk thick enough, it is possible to use condensed milk to make this Watalappan recipe.
Many call it the coconut custard pudding also known as jaggery dessert. It’s because it’s made up of jaggery syrup and coconut milk. If you are unable to find jaggery, then you can use just sugar. It is more appealing when you use caramel sugar. This is when sugar is melted until it is a thick brown-colored liquid. For best results, choose brown sugar. If you’re unable to find the ingredient, convert white sugar into dark making use of this simple watalappan recipe recipe guide.
If you live outside the borders of South Asia, you may not be aware of this tiny paradise. It’s a tiny island located near India. This distinct Sri Lankan sweet dessert has an extensive history, and is believed to have was first introduced around the turn of the century. If you’ve been to Sri Lanka, you may enjoy this. It has a dark brown hue and cardamom that is extremely aromatic. It gives an exquisite mouth-watering flavor and appeal. If you suffer from diabetes, this custard pudding is not the best choice for you.
The sweet treat is created by steaming. It can be made using pressure cookers or a rice cooker. In terms of serving ideas, it’s recommended to serve it during dinner or after lunch as dessert. It can take anywhere from 1 to 1.5 hours to cook. Watalappan recipe is a great dessert recipe.
The custard pudding is made by steaming. It is a great dessert option to celebrate special occasions or surprise your children. It is important to locate an appropriate stand. Since when you steam the water level must not be in contact with the mold of watalappam.
Recipe to make Sweet Sri Lankan Watalappan
Watalappan is full of sweets. The custard pudding is made by steaming. To achieve better results, make use of brown sugar. If you are unable to locate it, you can convert white sugar into dark caramel using this method.
Preparation time: 20 mins
Cooking time: 1 hr
5 Nos Egg
2 Tablespoon Jaggery syrup – Optional
1 Cup Thick Coconut Milk or Condensed milk
1 Cup Sugar – Brown sugar better
1 Cup Water – If you use condensed milk use 1.5 cups.
3 Nos Cardamom – For aromatic
2 Teaspoon Vanilla Essence – Optional
- Make 1 cup of coconut milk that is thick made from coconut grated. Do not use a blender. Prepare the condensed milk in 1 cup.
- In the cooker, heat the water then add 1 cup of sugar. continue mixing it.
- The sugar is melting and will transforms into a brown color, add 3 cups of water and mix it thoroughly. Add the remaining 3 cups of sugar. Mix it well.
- Combine the yolk of an egg and white. If you’re using an electric mixer beat it with a the speed of 5 minutes at a high speed. If you are using hand mixers, beat it for about 10 minutes.
- Chop the cardamom in pieces and mix it into the coconut milk or condensed milk.
- If you are able to locate jaggery syrup, you can add it to the mix.
- Now , mix the egg mixture with condensed or coconut milk. Then , add vanilla essence, sugar syrup and beat it. If you are using an electric beater blend it for approximately 8 minutes. For those who use hand mixers beat it for approximately 10 minutes. You will now observe a milky, creamy foam.
- Pour the watalappan mix into the mold. Then, place the mold on top of the stand. The water level must not reach the mold the water that is steaming should not be dried out.
- Make sure you add enough water to an rice cooker, pressure cooker, and bring it to a boil. Once the water has reached boil, add the watalappam mix.
- Then, steam for around an hour and examine the consistency of the mixture. The middle portion is fragile, like jelly pudding. With a small wooden stick, examine it to see if it is the consistency. If it’s not set, you need to bake it.
- Once the mixture has established, switch off your rice cooker, and store it at room temperature so that it can allow it to cool.
- For garnish ideas, you can add cashew nuts to the top.
You can substitute cashews with almonds. It is also possible to make use of saffron strands to add soothing flavor.
Few Questions regarding Watalappan Recipe
How do I create watalappan using the pressure cooker?
Install a sturdy stand inside the pressure cooker, and then place the mold on the top. Then , fill the water with it and the level of water should be at or below the mold. The water shouldn’t reach the mold.
How do you make watalappan with rice cookers?
Similar to similar to the pressure cooker put the mold on top of the stand and fill the stand with water. The water shouldn’t get into the mold.
Is there an alternative to coconut milk that is thick?
Condensed milk can be substituted for coconut milk that is thick. If you choose to use condensed milk to replace coconut milk you must make use of 1.5 times as much water. For instance 1 cup condensed milk requires 1.5 cups of water.
Is it possible to make watalappan with jaggery?
You can make this without using jaggery. With sugar caramel, you can make it. With jaggery, it gets the dark brown color but with sugar caramel, you will get the exact result. The recipe below is a step-by-step guideline, which includes your sugar caramel prep steps and you won’t have to be concerned