Sri Lanka Watalappan (spiced Coconut Custard) Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
---------> source <---------,
"A taste of Sri Lanka",
By Indra Jayasekera,
WATALAPPAN
SPICED COCONUT CUSTARD
5: Eggs,
250 gram: Jaggery,
250 milliliter: Coconut milk, thick
150 milliliter: -water,
pn Cardamom powder,
pn Cinnamon, ground
pn Nutmeg powder,
1/4 tsp: Rose essence,
50 gram: Cashew nuts,
Directions:
===========================> 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
1-1/2 hours. Sprinkle with cashew nuts before or after steaming.
ISBN #962 224 010 0
Source from luhu.jp
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
1-1/2 hours. Sprinkle with cashew nuts before or after steaming.
ISBN #962 224 010 0
Source from luhu.jp