Authentic Sri Lankan Watalappam Recipe

Ingredients

6 large eggs
1 can (400ml) of thick coconut milk
1 cup of jaggery or palm sugar, finely grated
1/2 teaspoon of ground cinnamon
1/2 teaspoon of grated nutmeg
1/2 teaspoon of ground cardamom
1 teaspoon of pure vanilla extract
1/4 teaspoon of salt
1 cup of cashew nuts, roughly chopped
1 tablespoon of butter, for greasing the pan

Steps and instructions

Preheat the oven to 150 degrees Celsius (300 Fahrenheit) and grease a baking dish with butter.
In a large bowl, whisk the eggs until they are well beaten.
Add the jaggery or palm sugar into the bowl and continue whisking until it's fully dissolved.
Stir in the coconut milk, cinnamon, nutmeg, cardamom, vanilla extract, and salt. Whisk until all the ingredients are well combined.
Strain the mixture through a fine sieve to remove any lumps and get a smooth batter.
Pour the strained mixture into the greased baking dish.
Scatter the chopped cashew nuts evenly over the top.
Place the baking dish in a larger roasting pan and fill the roasting pan with hot water until it comes half way up the sides of the baking dish. This creates a bain-marie, which will help the Watalappam to cook evenly.
Bake in the preheated oven for approximately 1 hour or until the Watalappam is set and a skewer inserted into the center comes out clean.
Once done, remove the Watalappam from the oven and set it aside to cool.
When it's cooled completely, refrigerate for at least 2 hours before serving.

Tools for making

Mixing Bowl - A large bowl to mix the ingredients together.
Whisk - Used to beat the eggs and combine the ingredients thoroughly.
Fine Sieve - To strain the mixture and remove any lumps.
Baking Dish - A dish to bake the Watalappam in.
Roasting Pan - A larger pan to create a water bath for even cooking.
Hot Water - To fill the roasting pan and create a bain-marie.
Skewer - Used to check if the Watalappam is fully cooked.
Butter - To grease the baking dish.
Refrigerator - To chill the Watalappam before serving.

Recipe variations

Use brown sugar or white sugar instead of jaggery or palm sugar for a slightly different flavor.
Add a handful of raisins or chopped dates to the batter for added sweetness and texture.
Replace the cashew nuts with almonds, pistachios, or any other preferred nuts.
Add a teaspoon of rose water or orange blossom water to the batter for a floral twist.
For a vegan option, substitute the eggs with mashed ripe bananas or applesauce.
Experiment with different spices such as cloves, ginger, or allspice to create a unique flavor profile.
Try using different types of milk such as almond milk or soy milk instead of coconut milk.
Create a caramelized sugar crust by sprinkling some sugar on top of the Watalappam before baking.
For a gluten-free version, use gluten-free flour or rice flour instead of all-purpose flour.
Add a tablespoon of dark rum or brandy to the batter for an adult twist.

Recipe overview

Watalappam is a delicious and rich dessert originating from Sri Lanka. It's a creamy custard made from coconut milk and jaggery, infused with aromatic spices like cinnamon, nutmeg, and cardamom. This dessert is then garnished with chopped cashew nuts, providing a delightful crunch to contrast with the smooth custard. Typically served chilled, Watalappam is a fantastic conclusion to any meal, offering a unique blend of sweet and spicy flavors that will tantalize your taste buds. The process to make this dessert involves combining the ingredients, straining for a smooth texture, and baking in a water bath to ensure even cooking. This recipe will guide you through the steps to create your own Watalappam at home. Enjoy exploring the exotic tastes of Sri Lankan cuisine with this fantastic dessert recipe!

Common questions

Can I substitute regular milk for coconut milk? No, coconut milk is a key ingredient in Watalappam and provides its distinct flavor and creamy texture. It is not recommended to substitute it with regular milk.
What can I use as a substitute for jaggery or palm sugar? If you can't find jaggery or palm sugar, you can use brown sugar as a substitute. However, keep in mind that the flavor and color of the Watalappam may differ slightly.
Can I use a different type of nut instead of cashews? Yes, if you prefer or have allergies to cashews, you can substitute them with almonds or pistachios. The choice of nuts may affect the overall taste and texture of the Watalappam.
Can I bake Watalappam without a water bath? Using a water bath (bain-marie) is important to ensure even cooking and prevent the Watalappam from drying out. It is recommended to use a water bath for best results.
How long can I store Watalappam? You can store Watalappam in an airtight container in the refrigerator for up to 5 days. Make sure to consume it within this timeframe for the best quality.

Serving dishes and utensils

Mixing Bowl - A large bowl to mix and whisk the ingredients together.
Whisk - Used to beat and combine the eggs, sugar, and other ingredients.
Fine Sieve - Used to strain the mixture and remove any lumps, ensuring a smooth batter.
Baking Dish - A dish to pour and bake the Watalappam in the oven.
Roasting Pan - A larger pan used to create a water bath (bain-marie) for even baking.
Skewer - Used to check if the Watalappam is cooked through by inserting it into the center.
Butter - Used to grease the baking dish to prevent sticking.
Refrigerator - To chill the Watalappam for at least 2 hours before serving.

Origin stories

Watalappam is a traditional Sri Lankan dessert that's often prepared for special occasions and festivities. It was introduced to Sri Lanka by the Malay community, who were brought to the country by the Dutch and British during the colonial era. The dessert showcases the island's abundance of tropical ingredients like coconut, and spices such as cardamom and nutmeg, all of which are central to Sri Lankan cuisine. The use of jaggery, a type of unrefined palm sugar commonly used in South Asian cooking, gives Watalappam its distinct, deeply caramel flavor. Interestingly, the name 'Watalappam' is thought to have derived from the Malay word 'Watalapam', which means 'round bread'. Despite its name, this creamy, custard-like dessert is a world away from any type of bread!

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.