Authentic Sri Lankan Wattalappam Recipe

Ingredients

  • 6 large eggs
  • 2 cups of thick coconut milk
  • 1 1/2 cups of jaggery or palm sugar
  • 1 teaspoon of pure vanilla extract
  • 1/2 teaspoon of cardamom powder
  • 1/4 teaspoon of grated nutmeg
  • 1/4 teaspoon of salt
  • 1 cup of chopped cashew nuts
  • Butter for greasing the baking dish

Steps and instructions

  1. Preheat your oven to 150 degrees Celsius or 300 degrees Fahrenheit.
  2. Grease a medium-sized baking dish with butter and set aside.
  3. In a large bowl, beat the eggs until they are frothy.
  4. Add the jaggery or palm sugar to the beaten eggs and continue to whisk until the sugar is completely dissolved.
  5. Stir in the coconut milk, vanilla extract, cardamom powder, grated nutmeg, and salt into the egg mixture.
  6. Once the mixture is well combined, pour it into the prepared baking dish.
  7. Evenly sprinkle the chopped cashew nuts over the mixture in the dish.
  8. Bake the mixture in the preheated oven for about 45-50 minutes, or until the wattalappam is set and a skewer inserted in the middle comes out clean.
  9. After baking, remove the wattalappam from the oven and allow it to cool completely.
  10. Once cooled, refrigerate it for at least 2 hours before serving.

Tools for making

  • Mixing Bowl - A large bowl to beat the eggs and mix the ingredients together.
  • Whisk - A whisk to beat the eggs and mix the ingredients thoroughly.
  • Baking Dish - A medium-sized dish to bake the wattalappam mixture in the oven.
  • Butter - Used to grease the baking dish to prevent sticking.
  • Oven - A preheated oven to bake the wattalappam.
  • Grater - A tool to grate the nutmeg for the recipe.
  • Chopping Board - To chop the cashew nuts.
  • Knife - To chop the cashew nuts on the chopping board.
  • Refrigerator - To refrigerate the wattalappam before serving.

Recipe variations

  • Replace jaggery or palm sugar with brown sugar or white granulated sugar.
  • Add a tablespoon of rose water or pandan essence for a different flavor.
  • Include raisins or chopped dates for added texture and sweetness.
  • Replace cashew nuts with almonds, pistachios, or walnuts.
  • Experiment with different spices such as cinnamon or cloves.
  • Make it gluten-free by using a gluten-free flour substitute.
  • For a vegan version, replace the eggs with a suitable egg replacer like applesauce or mashed bananas.
  • Try using different types of milk like almond milk or soy milk instead of coconut milk.
  • Add a tablespoon of cocoa powder for a chocolate twist.
  • Make it lighter by using light coconut milk instead of thick coconut milk.

Recipe overview

Wattalappam is a traditional Sri Lankan dessert that's both satisfyingly sweet and deliciously spiced. Made primarily with eggs, coconut milk, and jaggery or palm sugar, this custard-like dessert is characterized by its rich and creamy texture. The blend of vanilla, cardamom, and nutmeg provides a unique, aromatic flavor profile that's truly irresistible. The addition of chopped cashew nuts adds a delightful crunch and nuttiness to every bite. The recipe is straightforward and easy to follow, requiring basic ingredients and minimal prep work. After baking, the wattalappam is chilled in the refrigerator for a few hours, making it a perfect make-ahead dessert for any occasion. Get ready to impress your guests with this exotic, mouth-watering treat!

Common questions

  1. Can I use regular milk instead of coconut milk? No, coconut milk is an essential ingredient in wattalappam and provides its unique flavor and texture.
  2. Can I substitute jaggery with regular sugar? Jaggery or palm sugar is traditionally used in wattalappam to give it a distinct taste. However, if you cannot find jaggery, you can substitute it with an equal amount of brown sugar.
  3. Can I skip the cashew nuts? Yes, you can omit the cashew nuts if you prefer or replace them with other nuts like almonds or pistachios.
  4. Can I double the recipe? Yes, you can double the recipe to make a larger batch. Just make sure to adjust the baking time accordingly.
  5. How long does wattalappam last? Wattalappam can be stored in the refrigerator for up to 3-4 days.
  6. Can I make wattalappam without an oven? Yes, you can steam wattalappam instead of baking it. Simply pour the mixture into a heatproof dish, cover it, and steam it for about 1-1.5 hours or until set.

Serving dishes and utensils

  • Mixing Bowl - A large bowl for beating the eggs and mixing the ingredients.
  • Whisk - Used to beat the eggs and combine the ingredients together.
  • Baking Dish - A medium-sized dish to bake the wattalappam in.
  • Butter - Used to grease the baking dish to prevent sticking.
  • Oven - To preheat and bake the wattalappam.
  • Spatula - For scraping the batter into the baking dish and removing the wattalappam after baking.
  • Chopping Board - To chop the cashew nuts before sprinkling them on top.
  • Knife - Used to chop the cashew nuts into smaller pieces.
  • Refrigerator - To chill the wattalappam before serving.

Origin stories

Wattalappam, an exquisite dessert that embodies the culinary heart of Sri Lankan cuisine, has a history as rich as its flavor. Its origins can be traced back to the country's Malay community, who introduced this sweet and spicy custard pudding during their settlement in the 13th century. The name "Wattalappam" itself is derived from two Malay words: "wattalapam" meaning round, and "appam" meaning bread or cake, a nod to its original form which was steamed in a round pan. Traditionally, the dish was sweetened with "kithul jaggery," a local unrefined sugar made from the sap of the fish-tail palm, giving it a unique, earthy sweetness. It's a symbol of festivals and celebrations, often served during Eid al-Fitr and Eid al-Adha among the Muslim community. Hence, each spoonful of Wattalappam is not just a taste of a dessert, but a taste of Sri Lanka's rich multicultural history.

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.