Sri Lankan Watalappan – Made with jaggery and maggi coconut milk powder

watalappan

There is no better way to describe this pudding, usually reserved for special occasions as a “heavenly treat”.

This coconut custard pudding, made from coconut milk and jaggery – a solid form of sweet made from an extract from a tropical palm tree. It has a Malay origin and is  traditionally made by steaming it in an aluminium pudding basin, dipping  in to a large saucepan half filled with water.

However, you can also bake it in a Pyrex dish in the oven without  going through the  hassle of steaming, but the texture of the pudding is slightly less spongy and creamier than the steamed one.  If you fancy the original taste, do not hesitate to steam it and you will love it!!

I make this pudding,  using Maggi coconut milk powder, instead of fresh coconut milk or tinned coconut milk, which makes things much easier and quicker.  Also, the texture of the pudding comes out  much firmer.

So, give it a try today !!

What you need:

 Maggie Coconut Milk Powder 6 full tablespoons
Palm jaggery (Brown) 1 round
Brown sugar 2 tbsp
Nutmeg -grated (essential item for this pudding) 1 full tsp
Salt pinch
Eggs (large) 5
Water 1/4 cup

coconut jaggarypalm jaggery

Let’s make it :

Knock it

  • Place the jaggery round in a bag and knock it with a rolling pin until powdered.

Blend it

  • Now, drop jaggery, eggs, coconut milk powder, grated nutmeg, salt and 2 tbsp of water into the blender jar.
  • Whiz only 30  seconds.  More mixing will loosen the pudding.
  • Sieve through a siever.

Oven it

  • Pour the liquid into a pudding basin, cover tightly with a foil and steam.  Or, pour into a Pyrex dish, cover with a foil, place the dish in a baking tray, half filled with water and bake in the oven at 200 C for 30 – 45 mins. (This is called double boiling method)
  • After 45 mins take the tray out, remove the cover slightly and insert a skewer and check if it comes clean.  If so, the pudding is ready!  If not, place it in the oven for another 10 mins.
  • Take the dish out, open the foil cover and let it cool off. (You can sprinkle some roasted or raw cashews on top at this point)

Serve it

  • Stab the skewer in the pudding to make several tiny holes.
  • Pour some coconut treacle or golden syrup on to the top,
  • Let it rest.
  • Place the pudding in the fridge and cut into perfect squares before serving.
  • Yum !!

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