Watalappan -A Sri Lankan Dessert

written by Amila Gamage Wickramarachchi April 1, 2014

Watalappan is an easy, sweet dessert from Sri Lanka. It is one of the most popular desserts and has become one of the must have desserts in any special occasion including a wedding. Anyway, once searching for details, I found that this dessert has a Malay origin and the Sri Lankan Malay community calls it as ‘Sirikaya’.Kaya is something familiar for me here in Singapore. I’ve tried kaya toast which is toasted bread with kaya jam. So far I didn’t check what kaya is or how to make it. Interestingly, kaya is a jam made of coconut and egg. This watalappan pudding is also a result of coconut and egg steamed with jaggery.Sometimes it is interesting to know a bit of the history of food,isn’t it?

Watalappan

Colour of Watalappan is usually dark brown and it is appealing to eat when the authentic appearance is there. Personally, I don’t like to taste watalappan when the colour is pale.If in any case,you cannot achieve the desired colour of watalappan,it can be due to jaggery.Because we use jaggery(Hakuru/Gula Melaka) to sweeten this pudding and Sri Lankan jaggery is dark in colour.I found that the colour of Indian Jaggery is bit lighter.If so,just add caramelized sugar into your watalappan mix.So,you will be able to get the dark appearance finally.

Recipe: Watalappan -A Sri Lankan Dessert

Ingredients: (for about 6 servings)

250 g Jaggery
1 cup thick Coconut milk
3 eggs
4-5 Cardamom pods
Few Cashews for garnish

Method:

How to make watalappan -A Sri Lankan Dessert with jaggery

First crush the jaggery. This sounds difficult. Here is how I crushed jaggery easily.
Usually I keep jaggery inside the fridge. The day before I want to use it, I keep it out from the fridge. When need to crush, I simply use the grater and grate it easily. Try it. You will save lot of time and hard work!

Meantime, crush cardamoms. In a separate bowl, beat the eggs.

Add crushed jaggery into the egg mix and mix well. After that add coconut milk.& crushed cardamom. Whisk until all the jaggery is dissolved.

Strain the mixture to the bowl which is using for watalappan.

Spread crushed cashew nuts on top.

After this stage,

Watalappan can be done in few methods.

1) Bake in an ovenproof bowl

2) Microwave in a microwave safe dish

3) Steam in a steamer for 20-25 minutes. For this method, please check this Caramel pudding recipe. I’ve shared the photos. Method is same for steaming watalappan too.

4) Steam using a pan for 20-25 minutes.

For this post,I use the method of making watalappan by steaming in a pan.

Here is how to steam watalappan using a cooking pan.

Watalappan -A Sri Lankan Dessert steam in a pot without steamer

You need a pan with a lid fit to it.The pan should be bigger than the mould/bowl use for watalappan.

Place a dish towel/piece of cloth in bottom of the pan. This is to steam the Puddings gently and evenly.
Cover the watalappan bowl using an aluminum foil.

Then place the bowl on pan.

Slowly add hot water to the pan just about a half-inch from the bottom of the pan.

Cover with the lid.

Then cook on low heat for 20-25 minutes.

Hope you will enjoy making Watalappan.I would like to hear your comments and thoughts.

In this New Year season,try this at home.I am happy to see some shares of this post in facebook and other social media.Please do the favour for me 🙂

Amila Gamage Wickramarachchi

Amila Gamage is the blogger behind Food Corner. She shares her cooking adventures in this blog. Apart from recipes, you will also find travel, health and kitchen inspirations in this blog. She started writing this blog in 2011 and still continuing.

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25 comments

chikkus Kitchen April 1, 2014 - 4:57 am

Looks so good dear ..sounds delicious !!

Navaneetham Krishnan April 1, 2014 - 1:16 pm

You are right; quite similar to our kaya; sometimes scented with pandan leaves. Not a hit with me but I will definitely enjoy a spread of the sweetness over toast.

Remya Elizabeth Anish April 1, 2014 - 8:37 pm

This is a new one for me………seems soo delicious and yummy………..

Sangeetha Priya April 1, 2014 - 10:36 pm

tempting watalappan!!!

Farin Ahmed April 1, 2014 - 11:11 pm

My all time favourite!!!! had on drafts but you are the first dear!!!! Looks so yummy!!!!!

Jessica Heath April 2, 2014 - 2:36 am

Great back story to watalappan. I really enjoyed learning the term “sirikaya” from the Sri Lankan Malay community and the connection to Kaya in Singapore. This kind of information is what I love to hear about. Thank you for that interesting tidbit. Now your watalappan looks perfect. I agree that it is best when dark in color!

Jessica Heath April 2, 2014 - 2:39 am

Great back story to watalappan! I thoroughly enjoyed learning the term “sirikaya” from the Sri Lankan Malay community, and its connection to “Kaya” in Singapore. I love hearing about this kind of information. Thank you for the tidbit. As for your watalappan- it looks perfect and incredible. I agree with you; it should be dark in color.

Gloria April 1, 2014 - 7:28 pm

Looks very yummy…Its a simple recipe, I would love to try this soon…

Rafeeda AR April 2, 2014 - 6:45 am

We have something similar that we make in our side!!! I love the way u have steamed it, looks like an easy way… must try for sure! 🙂

Shama Nagarajan April 2, 2014 - 3:59 pm

drooling !!!..interesting dessert

Priya Suresh April 2, 2014 - 6:22 pm

Omg, wish i could make this beautiful watalappam as much as prefect like u.

rashi chourasia April 4, 2014 - 10:03 am

truly delicious!!

MuzikNRoses April 14, 2014 - 1:20 am

My Dad – Dutch Burgher – would sometimes add cocoa powder to it. Cardamom & Chocolate together …YUM!

MuzikNRoses April 14, 2014 - 1:24 am

My all-time favourite dessert!!! Thanks so much for this great recipe.
My Dad, a Ceylonese Burgher, would sometimes add cocoa powder – Cardamom and Chocolate together – sublime!

Amila Wickramarachchi August 4, 2014 - 9:30 am

hi,thanks for this tip.I am sure chocolaty flavour is so good in watalappan…

mrs.samy July 16, 2015 - 5:34 pm

i used chocolate brown food coloring to my wattalappan but it is green in the corner and brown in the middle.why is that?

Amir January 5, 2016 - 1:05 pm

Can I use cane sugar instead of jaggery and caramelize it?

Amila Wickramarachchi January 6, 2016 - 9:42 am

I haven’t try with sugar.I will check and reply.

kumar May 2, 2016 - 9:49 am

haiiiiiiiii nice

Amila Wickramarachchi May 3, 2016 - 11:24 pm

Thanks,hope you tried this

Susan Rutberg January 22, 2016 - 10:33 pm

If you are baking, how long and at what temperature?

D3 March 9, 2016 - 4:10 am

hi, how long will it take to be cooked in microwave, at high..?

Amila Wickramarachchi March 9, 2016 - 5:14 am

Actually I haven’t tried this in Microwave yet,will check and reply.

andy sergie January 4, 2017 - 3:59 pm

pale colored watalappan is when you use jaggery either made of sugar. If kithul jaggery is used it gives the desired dark colour. Then no need to use caramel. When set sprinkle some finely chopped fried red red onions and sprinkle on top of the watalappan. itt is stuff from Ja koratuwa Galle where Batavians – the Dutch lived

Amila Wickramarachchi January 9, 2017 - 5:16 am

Thank you for sharing this tip.Really appreciated…

Watalappan -A Sri Lankan Dessert

Recipe: Watalappan -A Sri Lankan Dessert

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