Cookbook:Watalappam (Sri Lankan Coconut Custard)

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Watalappam is a Sri Lankan steamed coconut custard.

• 2 cups thick coconut milk
• ½ lb brown sugar (or jaggery)
• 4 eggs
• 1 pinch of ground cardamom (optional)
• 3 cloves (optional)
• 12 cashews

1. Beat the eggs in a mixer. Add the milk, brown sugar, cardamom, and cloves to the beaten eggs. Mix well.
2. Transfer the mixture to a pot and steam for 20 minutes. Add the cashews.

• One can also vary or enhance the aroma and flavour by adding thick pandan juice or vanilla pod gratings.
• Alternatively, the mixture can be poured into multiple small aluminum baking foils and then steamed for about 5–10 minutes.