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Watalappan    Veg   HT  CD  DP  Sri Lankan  80mins

Serves 6     Hot Cold Vegetarian Traditional Dessert Gluten Wheat Dairy Free Sri Lanka Ceylon Ceylonese Asia Asian

150g/+5 oz Creamed Coconut
120ml/4fl.oz. Hot Water
225g/8oz Jaggery
5 Eggs, beaten
1 teasp Freshly grated Nutmeg


1. Dissolve the creamed coconut in half of the hot water and allow to cool.

2. Meanwhile, place the jaggery in a saucepan with the remaining hot water, bring very slowly to the boil, stirring constantly, then simmer until the jaggery has dissolved.

3. Strain the beaten eggs into a 1.1L/40fl.oz. heatproof bowl then add the nutmeg, jaggery and coconut milk mixtures. Mix well then cover bowl with greaseproof paper and steam for 1 hour until set.

Alternatively you can use 6 ramekins and steam for 20 minutes.


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Key techniques required to make this recipe


Bake - To cook in an enclosed oven

Beat To introduce air into a mixture using a utensil such as a wooden spoon, fork or whisk, in order to achieve a lighter texture.


Freezing/Make ahead


Tips, Options and Substitutions



Main equipment required to make this Recipe


Mixing Bowl

Wooden or Plastic Spoon


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