{"id":5163,"date":"2024-08-29T10:31:11","date_gmt":"2024-08-29T05:01:11","guid":{"rendered":"https:\/\/mychef.lk\/?p=5163"},"modified":"2024-08-29T10:35:09","modified_gmt":"2024-08-29T05:05:09","slug":"traditional-watalappam","status":"publish","type":"post","link":"https:\/\/mychef.lk\/?p=5163","title":{"rendered":"Traditional Watalappam"},"content":{"rendered":"\t\t
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Ingredients<\/span><\/h2>\n
    \n
  • 5 large eggs<\/span><\/li>\n
  • 250 g kithul jaggery or brown molasses sugar<\/span><\/li>\n
  • 1 cup canned coconut milk<\/span><\/li>\n
  • \u00bc tsp cardamom powder<\/span><\/li>\n
  • Pinch of salt<\/span><\/li>\n
  • Roasted cashews for garnish<\/span><\/li>\n<\/ul>\n

    Instructions<\/span><\/h2>\n
      \n
    1. \n

      If using kithul jaggery, shave or grate it finely using a sharp knife. Heat a pan over medium heat, add the grated jaggery (or brown molasses sugar) along with 2 tablespoons of water, and cook until fully dissolved. Remove the pan from heat and let the mixture cool.<\/span><\/p>\n<\/li>\n

    2. \n

      Once the jaggery syrup has cooled, whisk in the coconut milk until well combined.<\/span><\/p>\n<\/li>\n

    3. \n

      In a separate bowl, whisk the eggs together with a pinch of salt and the cardamom powder. Be sure not to over whisk; you want the mixture smooth but not frothy.<\/span><\/p>\n<\/li>\n

    4. \n

      Gradually whisk the coconut milk mixture into the eggs until fully incorporated. Strain the mixture through a fine sieve to remove any solids, ensuring a smooth custard. Pour the mixture into six \u00bd-cup ramekins or one large dish.<\/span><\/p>\n<\/li>\n

    5. \n

      Choose Your Cooking Method:<\/span><\/p>\n<\/li>\n<\/ol>\n

        \n
      • \n

        Place the ramekins in a large pot, filling the pot with water until it reaches about one-quarter of the way up the ramekins. Cover the pot and seal the lid tightly, using a heavy object if necessary. Steam the ramekins for 30 minutes or a large dish for 40 minutes.<\/span><\/p>\n<\/li>\n

      • \n

        Insert the steaming rack into the Instant Pot and add 2 cups of water. Place the ramekins on the rack, close the lid, and set the vent to the sealing position. Steam for 15 minutes. After steaming, manually release the pressure and remove the ramekins to cool.<\/span><\/p>\n<\/li>\n

      • \n

        Preheat your oven to 350\u00b0F (180\u00b0C). Arrange the ramekins in a large baking dish and fill the dish halfway with hot water. Cover the ramekins loosely with foil. Bake for 30\u201340 minutes until the custard is set but the center remains slightly wobbly. Remove from the oven and let cool.<\/span><\/p>\n<\/li>\n<\/ul>\n

          \n
        1. \n

          Watalappam can be served warm or chilled. For best results, refrigerate for a few hours before serving. Garnish with roasted cashews for added crunch and flavor.<\/span><\/p>\n<\/li>\n<\/ol>\n

          Watalappam is a beloved Sri Lankan dessert, combining the rich flavors of coconut milk, jaggery, and aromatic spices in a silky custard. Whether steamed, pressure-cooked, or baked, this delightful treat is sure to impress. Perfect for festive occasions or simply as a sweet indulgence, it\u2019s a must-try for those who love exotic, comforting desserts.<\/span><\/p>\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

          Ingredients 5 large eggs 250 g kithul jaggery or brown molasses sugar 1 cup canned coconut milk \u00bc tsp cardamom powder Pinch of salt Roasted cashews for garnish Instructions If using kithul jaggery, shave or grate it finely using a sharp knife. Heat a pan over medium heat, add the grated jaggery (or brown molasses […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wpupg_custom_link":[],"wpupg_custom_link_behaviour":[],"wpupg_custom_image":[],"wpupg_custom_image_id":[]},"categories":[146],"tags":[],"yoast_head":"\nTraditional Watalappam - MyChef.LK<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/mychef.lk\/?p=5163\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Traditional Watalappam - MyChef.LK\" \/>\n<meta property=\"og:description\" content=\"Ingredients 5 large eggs 250 g kithul jaggery or brown molasses sugar 1 cup canned coconut milk \u00bc tsp cardamom powder Pinch of salt Roasted cashews for garnish Instructions If using kithul jaggery, shave or grate it finely using a sharp knife. 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