What is the meaning of Watalappan?

Watalappam (also called watalappan or vattalappam) (Sinhala: වටලප්පන්, Tamil: வட்டலாப்பம், Sri Lankan Malay: serikaya) is a Sri Lankan coconut custard pudding made of coconut milk or condensed milk, jaggery, cashew nuts, eggs, various spices, including cardamom, cloves, and nutmeg, and sometimes thick pandan juice or ...

How to get holes in wattalapam?

Using a whisk or sometimes even your clean hands would bring in more volume into the mixture and create the perfect inside with holes. That's what you want when creating this beautiful dish.

How to steam a watalappan in the oven?

Strain in the syrup, whisking to combine, then add the cream followed by the eggs. Transfer mixture to a jug, pour into 8 small ramekins and place in a baking dish. Pour hot water to come halfway up the ramekins and bake in the oven for 50–60 minutes, or until the custards are just set.

What country did watalappan originate from?

However, not many people know that this creamy delicacy is said to have originated in Malaysia. Watalappan was apparently brought to Sri Lanka in the 18th Century by immigrants from Indonesia and Malaysia. It's interesting how world history plays a role in influencing food choices!

What is the national sweet of Sri Lanka?

Locally made treacle and jaggery are the most common sweeteners. Sri Lanka's most famous sweet as acknowledged by all Sri Lankan is kawum .

How do you pronounce watalappan?

First off, how do you pronounce Watalappan? Phonetically it's written wɒtə-lʌp-pʌn (or what-a-lup-pun) .

How long to put steam in oven?

When you're ready to bake the loaves, slide them in and immediately pour a cup of very hot water into the pan. Be careful because steam will billow up and can burn you. Close the door immediately to trap in the steam and leave the oven undisturbed for at least five minutes .

Are there deserts in Sri Lanka?

Condensed milk, sugar, and cashew nuts are cooked in water until a chewy texture is achieved in the creation of this well-liked dessert, Kiri Pani . After adding cardamom flavour, it is sliced into little pieces. Kiri Pani is a favourite dessert all across the island because of its delicious sweetness and nuttiness.

What is the word for milk in Montenegro?

Thus, in Croatia, Bosnia and Herzegovina, and Montenegro mlijeko is the word meaning “milk,” but in Serbia the word is mleko.

What is the German translation for milkmaid?

milkmaid {noun} Milchmädchen {n} [oldfsh.]

What is the meaning of Oatmilk?

Meaning of oat milk in English a white liquid made from water and oats (= a type of grain), used instead of milk from a cow, goat, or sheep : I have soy or oat milk with my coffee.

Watalappan-Coconut Custard Recipe (2024)

Mar 22, 2022 by Farwin Simaak.

Watalappan- A classic Srilankan dessert ! This delicious and creamy coconut custard is made with only a handful of ingredients and resembles a creme caramel flan. Spiced with cardamom and pure, unrefined palm sugar it's gluten free and dairy free.

This is a modified and much detailed version of my previous recipe which can be found here. You can also see my photos way back when I just started blogging 🙂

History

I never planned to write a post on Watalappan. When my friend Didi asked whether I could contribute an article related to food culture for her emagazine I opted to write about this classic Sri Lankan dessert. A dessert that represents Sri Lanka and it's diversity.

Being under Portuguese, Dutch and English rule, it's strategic locations that made it a crucial pit stop in trade routes and it's diverse ethnic and multicultural society all contributed to the unique and diverse cuisine of Sri Lanka. Watalappan, this humble cardamom spiced coconut custard is an excellent example of it.

It's believed to have been originated with Sri Lankan Malays during Dutch rule. Malays from Malaysia and Indonesia were posted as soldiers or were exiled and posted in Sri Lanka. This dessert brought in by the Malays uses local ingredients; coconut milk and unrefined sugar called 'kitul' jaggery in Sri Lanka.

And is very similar to the creme caramel, flan or creme brulee. The only difference is that the sugar doesn't need any caramalization due to the molasses like flavor from the jaggery.

Ingredients

The star ingredient in the watalappan is the "kitul" jaggery. Jaggery is a hardened block of cane sugar. But in Sri Lanka it is made from the sap of a palm tree called 'Kitul'. It's the maple tree of Sri Lanka. The Kitul tree is found in Sri Lanka and some parts of India. The kitul jaggery is a dark brown molassy block of sugar which is softer than cane sugar jaggery and grates easily. The kitul sap is turned into both jaggery and treacle similar to maple syrup and taste delicious on it's own. We used to drizzle the treacle on curd or top it with shaved jaggery. Makes me nostalgic.

You can find kitul jaggery and treacle in Sri Lankan specialty stores all across North America. Some sites do sell online but I haven't used them.

If you can't find kitul jaggery or would rather prefer a substitution I would recommend using a dark brown molasses sugar. Plain jaggery or ones made with cane sugar is very pale and will not give the beautiful molasses color or flavor to the watalappan.

I keep it simple and use only green cardamom for the spice and aroma. Cardamom powder can be bought in store. Or grind your own using 1 or 2 tablespoon cardamom pods in a coffee or spice grinder.

Canned full fat coconut milk is the best. Low fat coconut milk doesn't yield the best results.

Tips for a luscious creamy watalappan

Making watalappan is easy as it's ingredients. However, there are some points to note to get that luscious creamy and porous texture.

Heat the jaggery/brown molasses sugar only until it is melted. Don't overheat.
Only use a whisk, not a beater. You don't want a frothy mixture. Whisk ever so slightly to beat the eggs and to mix everything in.
Strain the mixture before adding it to ramekins or a baking dish.
Fill the moulds only up to ¾th to prevent over spill when steaming.

Cooking Method

Traditionally, it's steamed in a large pot with a weighted lid on top and steamed for about 30 to 45 minutes depending on the type of dish used.

I use the oven and bake it in a water bath If I'm making watalappan for a large crowd.

But my favorite way to steam is in the Instant Pot. It's easy and quick and satisfies my watalappan cravings in a jiffy.

It's gluten free and dairy free. So what's not to like ? Try it today and let me know how it turned out. Tag me in your pictures with @loveandotherspices or #loveandotherspices. I'd love to see your creations.

Recipe