Watalappam (also called Watalappan or vattalappam) (Sinhala: වටලප්පන්, Tamil: வட்டலாப்பம், Sri Lankan Malay: Watalappan) is a 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 grated vanilla pods.
The dish is believed to have been brought to the country by Sri Lankan Malays in the 18th century, who moved from Indonesia to the country during Dutch rule. The name, Watalappan, could be a corruption of the Tamil words Vattil (cup) and Appam (cake), hence Vatillappam (cupcake). The dish however was originally unknown to the Tamil population. It is more likely that the dessert is derived from a Malay dish known as serikaya, which is a steamed custard made from eggs, coconut milk, palm sugar, and pandan or screwpine leaves. The similarity between the two dishes suggests a common origin. It is likely that it is a word borrowed from the Dutch, Vla, which means a custard, and was applied by the Moors as a vernacular name, Vattelappan, using the Tamil phrasing.
The dessert has come to be strongly identified with Sri Lanka’s Muslim community and is a part of a traditional Eid al-Fitr celebration, marking the end of Ramadan. It is also popular during weddings, religious festivals, and other social functions and celebrations.
Watalappan is a sumptuous custard dessert that’s quintessentially Sri Lankan. It’s made with coconut milk, eggs, a type of sugar called jaggery, and a hint of spices such as cardamom, nutmeg, and cloves. The mixture is usually steamed for 45 minutes to one hour using a clay furnace or pressure cooker and is glazed with palm-sugar caramel.
How to Make Watalappam
For many people, the problems that come with making warts are the lack of beautiful color and the creaminess without pores. Also, odor and taste are a problem. So today this video will solve your problems.
- Kithul Jaggery (grated) - 300 g
- Thick Coconut milk ( warm) - 3/4 cup
- Eggs - 5