Title: Sri Lanka Watalappan (Spiced Coconut Custard)
Categories: Dessert Eggs
Yield: 1 Servings

		"A taste of Sri Lanka"
		By Indra Jayasekera
WATALAPPAN
SPICED COCONUT CUSTARD
5		Eggs
250	g	Jaggery
250	ml	Coconut milk, thick
150	ml	-water
	pn	Cardamom powder
	pn	Cinnamon, ground
	pn	Nutmeg powder
1/4	ts	Rose essence
50	g	Cashew nuts

===========================> 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

previous

next