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Sri Lankan · Desserts

Watalappan

Non-vegEasy

Diet: Non-veg

Watalappan is a Sri Lankan dish. Cool the sweetened coconut milk before mixing with eggs.

Prep
20 min
Cook
45 min
Rest, soak, marinate or chill
120 min
Total
185 min
Servings
6
Difficulty
Easy
Cuisine
Sri Lankan
Course
Desserts

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Watalappan. The photograph includes a cherry and cinnamon garnish not included in this recipe.
The photograph includes a cherry and cinnamon garnish not included in this recipe. Representative photograph of Watalappan. Garnishes and presentation may differ. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 6

Custard

Top

Steam

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; food thermometer; steamer with lid and heatproof dishes; whisk or electric mixer; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.

Steps

Custard · About 7 min

  1. Warm coconut milk and jaggery from 400 ml coconut milk, 180 g grated jaggery, 5 eggs, 1 tsp ground cardamom, ¼ tsp nutmeg until dissolved; cool to lukewarm. Beat eggs gently and mix in milk and spices; strain into a heatproof dish.

    Check: Look for this result: dissolved; cool to lukewarm.

Steam · About 45 min

  1. Add 40 g cashews. Cover dish with foil and steam over 1500 ml water at a gentle simmer 35–45 minutes until set and 71°C / 160°F.

    Check: Look for this result: set and 71°C / 160°F.

Chill · About 120 min

  1. Cool promptly in shallow portions and refrigerate 2 hours.

Tips

  • Cool the sweetened coconut milk before mixing with eggs.
  • Judge Watalappan by the texture and doneness signs in its steps. Your pan and heat affect how long Watalappan takes to cook.

Substitutions

  • In Watalappan, replace jaggery for a different flavour with dark brown sugar.

Storage

  • Get perishable Watalappan into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Watalappan within two days, keeping it covered at 4°C / 40°F or colder.
  • Bring cooked Watalappan to 74°C / 165°F, stirring or turning it for even heating. When Watalappan is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.

Make ahead

  • Prepare the measured ingredients for Watalappan one day ahead. For Watalappan, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Watalappan on the day of serving.

FAQ

What matters most when making Watalappan?

Cool the sweetened coconut milk before mixing with eggs.

What can I substitute in Watalappan?

In Watalappan, replace jaggery for a different flavour with dark brown sugar.

Can I prepare Watalappan ahead?

Prepare the measured ingredients for Watalappan one day ahead. For Watalappan, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Watalappan on the day of serving.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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