How to make Watalappan without using Coconut Milk or Jaggery
Watalappan is a sweet steamed coconut custard pudding that is an important part of Sri Lankan cuisine. While traditional Watalappan uses Coconut Milk and Jaggery, this easy Watalappan recipe uses only 3 ingredients. Even though we skipped adding Coconut Milk and Jaggery, the taste and texture is the same as traditional Watalappan.
If you like this type of easy pudding recipes, be sure to try my How to make Watalappan in Rice Cooker and Sago Pudding using No Eggs and No Milk in about 10 minutes recipes.
Total Time: 60 minutes
Ingredients
- 150g of Sugar
- 4 Eggs
- Crushed Cardamom
- Vanilla Extract (optional)
- Chopped Cashews (optional)
Instructions
- Heat 1 tbsp of the 150g of Sugar in a saucepan over medium heat.
- When the Sugar starts to caramelize, add 1 cup of Water.
- Give this mixture a stir.
- Now add the remaining Sugar.
- Stir frequently until this mixture is bubbling.
- Once the Caramelized Sugar syrup is bubbling, take it off the stove and let it cool down.
- Now add 4 Eggs into a bowl.
- Whisk the Eggs for 4 to 5 minutes until it is foamy.
- Pour the cooled Caramelized Sugar syrup into the Egg mixture.
- Add some coarsely crushed Cardamom through a sieve.
- If you want, you can add some Vanilla Extract (optional).
- Whisk the mixture for about 1 minute.
- Rub the inside of an oven safe cake mold pan with Butter. We used a Bundt Cake pan.
- Now pour this mixture through a sieve into the pan.
- Cover the top opening of the pan with aluminium foil.
- Steam this Watalappan covered in the Rice Cooker or in a pot of Water for 45 minutes.
- After steaming, take it off the stove or Rice Cooker and remove the aluminum foil.
- Let the Watalappan cool down in the pan for 1 hour and then flip the pan into a serving plate.
- Top with some chopped Cashews as a garnish (optional).
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