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?
Recipe: Watalappan -A Sri Lankan Dessert
1 cup thick Coconut milk
4-5 Cardamom pods
Few Cashews for garnish
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!
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 🙂