Wattalappan

Wattalappan

By
From
Sri Lankan Flavours
Serves
4-6
Photographer
Craig Wood

Wattalappan is a Sri Lankan version of cream caramel, but palm sugar is used instead of white sugar and coconut milk instead of cow’s milk. The spices add a particular Sri Lankan flavour. Cashews are expensive in Sri Lanka so garnishing curries, desserts, sweet meats and rices with a topping of nuts is usually only done for special occasions and festive meals.

Ingredients

Quantity Ingredient
650ml coconut milk
275g palm sugar, grated or brown sugar
6 eggs
2 egg yolks
good pinch ground cinnamon, cloves, nutmeg and cardamom
50g cashews, roughly chopped

Method

  1. Preheat oven to 160°C.
  2. Place coconut milk and sugar in a pan and stir over low heat until the sugar has dissolved. Set aside to cool.
  3. Lightly beat eggs and yolks together in a bowl and strain coconut milk over the eggs. Strain again. Add spices and mix well. Pour into a 20 cm diameter ovenproof glass dish or individual dishes. Sprinkle cashews on top and cover with greaseproof paper. Place dish in a pan of water and bake in the oven for 40–45 minutes.
  4. The dish is cooked when the surface bounces back when touched and a skewer comes out clean.

Tip

  • Palm sugar is found under several names: you may see it being sold as gulab melaka or jaggery.
Tags:
Sri Lankan Flavours
Channa
Dassanayaka
Asian
South East Asian
Southeast Asian
Sri Lankan
South-East Asian
Ceylon
Singhalese
SBS
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