Sri lanka watalappan (spiced coconut custard)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ---------> source <--------- | ||
| \"A taste of Sri Lanka\" | ||
| By Indra Jayasekera | ||
| 5 | Eggs | |
| 250 | grams | Jaggery |
| 250 | millilitres | Coconut milk, thick water |
| pinch | Cardamom powder | |
| pinch | Cinnamon, ground | |
| pinch | Nutmeg powder | |
| ¼ | teaspoon | Rose essence |
| 50 | grams | Cashew nuts |
Directions
WATALAPPAN
SPICED COCONUT CUSTARD
===========================> Directions <======================== Lightly beat the eggs. Mix the jaggery and water and boil until the jaggery has melted. Allow to cool. Add melted jaggery and coconut milk a little at a time to the eggs and continue to beat.-Add the powdered cloves, cardamon, cinnamon, nutmeg and rose essence and pour into a greased bowl. Cover with grease proof paper and steam for 1-½ hours. Sprinkle with cashew nuts before or after steaming.
ISBN #962 224 010 0