Wattalapam – Sri Lanka

Something I love doing is cooking meals from other countries.  I love to experience the different cultures and cuisine.  MUST start travelling!

Luckily, where I work, it is very multicultural, and I love to ask the guys what they would like, and make it for them.  THIS is one of those moments, I asked one guy what his favorite dessert is, and he came up with this.  I did not anticipate the reaction – it was pretty overwhelming! More on that soon. Recipe is below and the link also.

Firstly, off to a wonderful little store in Dandenong called Cargills Food & Grocery. It also has takeaway food there.  Lovely Staff, and easy to find what I needed.  I only needed the sugar – aka Jaggery.  Don’t confuse this with palm sugar.  It apparently WILL make a difference – and I’m not going to try it to see what that difference is! Oh.. I picked up some other goodies while I was there LOL – as I do..

jaggeryshop
A small shop – the Jaggery to the right.
Health-Benefits-Of-Palm-Jaggery
Jaggery (sourced from the internet)

Spices – I chose to grind them to be a little more authentic.

wattalapamspices
Aroma plus!

Then, to mix the ingredients.  Once I added the spices, the smell was amazing – drool time!!

wattalapamcreamy
Whisking

Then poured into a slice tray to cook in the oven.  As I have mentioned in previous posts, the cooking time, for me, was unusual, so I waited until the entire thing had risen, ie no sloppy bits in the middle.  It came out perfectly!

I then sprinkled with chopped walnuts, as I had multiple choices as to what to decorate it with – apparently the walnuts was a good choice.

wattalapam
Complete

Refrigerate overnight, then slice it and serve.  The flavour is amazing, the more you have, the more you want! I WILL be making it again!

I took a pile of paper plates and spoons in to work and every Sri Lankan in the place was invited to try it… the response was just beautiful! The best comment was “you make this better than at home” – others: “who made this”, “where did you get it”, ” this is PERFECT”, and on and on it went.. I was a bit emotional watching these guys take their plates and walk away making those yum noises, with the biggest smile on their face!

Funny though, my boss said to me.. hey.. that’s like one of them bringing you a lamington! Fair call – but they have not had this since moving to Australia, and their wives can’t make it.. I made them all happy for a day 😉 Love it!

So here is a link to the recipe, which I will type out below also.

Wattalapam – by the Flavor Bender

SRI LANKAN WATALAPPAN {CARDAMOM SPICED COCONUT CUSTARD}
Author: Dini from Giramuk’s Kitchen
Makes/ Serves: 7 -8½ cup servings
WHAT YOU NEED
  • 3 whole eggs
  • 4 egg yolks
  • ½ lb natural dark brown molasses sugar or finely grated kitul jaggery
  • ⅛ cup hot water
  • 3 -4 cardamom pod seeds crushed (just over ¼ tsp)
  • ¼ tsp of nutmeg
  • 2 cups of thick coconut milk (if the coconut milk is lumpy – which can happen in cold weather – warm it up to dissolve the lumps)
  • Pinch of salt
METHOD
  1. Preheat oven to 320°F / 160°C
  2. Oil and prepare 7-8, ½ cup capacity ramekins.
  3. in a large bowl combine the sugar and water and stir until it becomes a paste with no lumps (the sugar does not need to dissolve completely)
  4. Add the eggs and egg yolk, spices and salt and whisk until well combined – i.e. till the egg mixture becomes very slightly thick (not the “ribbony stage,” just enough to thoroughly mix the sugar and eggs). Take care not to make the egg mixture frothy.
  5. Add the 2 cups of coconut milk and whisk well.
  6. Pour the mix into the prepared ramekins (or a large dish if you prefer).
  7. Bake the ramekins/dish in a water bath for about 30 – 40 minutes for the ramekins and up to an hour if in a large dish, depending on the depth of it. You want the custard to set, but the middle to be very slightly wobbly.
  8. Remove from the oven and let them cool for about 15 minutes in the water bath.
  9. When cool enough to handle, remove them from the water bath and cover the ramekins with plastic wrap, and place it in the fridge to chill for at least 3 hours (longer for larger dishes). Best chilled overnight.
  10. Serve as is, or with some cashew nuts on top.

DO try it – it’s gorgeous!!!

 

2 Comments Add yours

  1. rasakama says:

    You have tried out really popular dishes ! This looks wow… seriously wow ! Thanks for sharing this. I just wish I can dig in to it through the screen. 🙂

    Liked by 1 person

    1. Webbed Food says:

      I have good friends at work who gave me suggestions and I went from there. Takes a fair bit of research – a lot of hours scouring the net to find out what ‘else’ I can make for them – makes ‘our’ food seem SO bland and tasteless – such a delicious cuisine – I’m hooked! Will be trying some of your recipes soon too 😉 You have some awesome food on your page!

      Liked by 1 person

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