Traditionally a Tamil Muslim dish, vattalappam (or watalappan in Sinhala) is an iconic Sri Lankan dessert, similar to a steamed custard pudding, but made from jaggery, coconut milk and cardamom. When
Place the jaggery in a small heavy-based saucepan with 60 ml (
In a large bowl, beat the eggs using an electric beater on low speed, then gradually beat in the cinnamon, cardamom, nutmeg and salt, followed by the coconut cream and vanilla; continue to beat for 2 minutes. Pour into a greased 1.25 litre (
Fill a large wok one-third full with water and place a bamboo steamer in the wok, making sure the base of the steamer isn’t touching the water. Bring the water to the boil, then place the bowl in the steamer and cover with the lid. Reduce to a simmer and steam the pudding for about 1 hour, or until set. Using a thick tea towel, carefully remove the bowl from the steamer. To test if the pudding is cooked, insert a knife into the centre — it should come out clean with no pudding sticking to it.
While hot, sprinkle with fried cashews and raisins. Although traditionally served cool (the pudding deflates a little as it cools), it is delicious served warm.
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