WATALAPPAM RECIPE - SRI LANKAN COCONUT CUSTARD DESSERT
THE HEART OF SRI LANKAN DESSERTS
A rich, creamy, and spiced coconut custard pudding made with jaggery, and aromatic spices. This traditional Sri Lankan dessert melts in your mouth and is deeply comforting.
TRADITION MEETS INDULGENCE 
Prep Time: 10 mins
Cook Time: 40 mins (steamed or baked)
Servings : 04
INGREDIENTS:
1 cup Grated Jaggery
1½ cups Thick Coconut Milk
2 tbsp Rice Flour or Cornflour (acts as thickener)
¼ tsp Cardamom Powder
A pinch of Nutmeg Powder (optional)
1 tsp Vanilla Essence (optional)
A pinch of Salt
2 tbsp Chopped Cashews (for garnish)
INSTRUCTIONS:
1. Dissolve Jaggery:
Heat jaggery with 2–3 tbsp water until fully melted. Strain and let it cool slightly.
2. Make Custard Base:
In a bowl, mix the rice flour with a few tablespoons of coconut milk to form a smooth paste. Then add the rest of the coconut milk, melted jaggery, cardamom, nutmeg, salt, and vanilla. Mix until smooth.
3. Strain & Pour:
Strain the mixture into a greased bowl or mould to remove lumps.
4. Top with Cashews:
Sprinkle chopped cashews on top for a traditional finish.
5. Steam the Mixture:
Steam on medium heat for 30–40 minutes, or until set. A knife inserted should come out mostly clean.
6. Cool & Serve:
Let it cool completely. Refrigerate for a few hours before serving chilled.
GOLDEN BROWN & FRAGRANT 
TIPS:
Rice flour thickens the custard and gives a similar texture to eggs.
Make sure not to boil the mixture once rice flour is added, to prevent curdling.
You can add a spoon of agar-agar or cornflour for a firmer texture if preferred.
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IN CONCLUSION
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