Watalappan (spiced Coconut Custard) Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
5: Eggs,
250 gram: Jaggery,
250 milliliter: Thick coconut milk,
150 milliliter: Water pinch powdered cardamom pinch cinnamon powder pinch powdered nutmeg,
1/4 tsp: Rose essence,
50 gram: Cashewnuts,
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 greaseproof paper and steam for
1-1/2 hours. Sprinkle with cashewnuts before or after steaming. From
"A taste of Sri Lanka" by Indra Jayasekera, ISBN #962 224 010 0
Source from luhu.jp
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 greaseproof paper and steam for
1-1/2 hours. Sprinkle with cashewnuts before or after steaming. From
"A taste of Sri Lanka" by Indra Jayasekera, ISBN #962 224 010 0
Source from luhu.jp
Tags
Main dish