Entree: Sri Lanka – Sri Lankan Muslim Cuisine – Watalappam (Spiced steamed coconut-and-jaggery custard traditionally flavored with cardamom)

Serving Size: 6

Approximate Time

Prep 25 min

Cook 55 min

Additional 2 hrs

Total 3 hrs 20 min

Ingredients

- 1 cup (200 g) jaggery, grated or chopped (use palm jaggery/kithul jaggery if available)
- 6 large eggs, approx. 10.5 oz (300 g)
- 2 cups (480 ml) thick coconut milk (preferably canned or freshly pressed)
- 2 tbsp (30 ml) kithul treacle or dark syrup (optional, for deeper flavor)
- 2 tbsp (30 g) ghee or unsalted butter, melted
- 1 tsp (2 g) ground cardamom
- 1/4 tsp (1 g) ground nutmeg
- 1/4 tsp (1 g) salt
- 1 tsp (5 ml) vanilla extract (optional)
- 1/2 cup (70 g) toasted cashews or chopped mixed nuts for garnish (optional)

Instructions

1. Preheat the oven to 350°F (175°C). Grease a 1.5-quart (approx. 1.5 L) baking dish or individual ramekins and place in a larger roasting pan for a water bath.
2. In a small saucepan over low heat, melt jaggery with 2–3 tbsp (30–45 ml) water, stirring until smooth to make a syrup. Strain through a fine mesh to remove impurities and set aside to cool slightly.
3. In a large bowl, whisk the eggs until combined. Whisk in the coconut milk, melted ghee, kithul treacle (if using), vanilla, cardamom, nutmeg, and salt until smooth. Gradually stir in the jaggery syrup until evenly incorporated.
4. Pour the mixture into the prepared baking dish or divide among ramekins. Place the dish(es) into the larger roasting pan and pour hot water into the pan to come halfway up the sides of the baking dish (bain-marie).
5. Bake in the preheated oven 40–55 minutes for a single 1.5-quart dish (or 25–35 minutes for ramekins) until the custard is set but still slightly wobbly in the center. Remove from the oven and water bath; cool to room temperature, then chill for at least 2 hours.
6. Before serving, garnish with toasted cashews or chopped nuts if desired. Slice and serve chilled or at room temperature.