Watalapam is a traditional Sri Lankan dessert recipe that is made with coconut milk and pure jaggery or soft Kitul jaggery. This is a simple dessert and requires very basic ingredients. It can be baked in Brian Marie (water bath in an oven) or steamed in a pot on stove.
Traditionally, it was steamed and I also found steaming easy and so I’m sharing the same method.
This dish has very earthen and soulful taste. The flavour of jaggery ( or brown is very strong in this dish so people who love jaggery desserts like Malida or gur pani are likely to enjoy it. Also those who love egg pudding and coconut will enjoy this treat immensely.
My other similar recipe
How to make Sri lankan dessert recipe – Watalapam
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- 2 tablespoon butter
- ¼ cup water
- 1 ¾ cup (or 250 gram) kitul jaggery or brown sugar , packed
- 1 cup coconut milk , canned
- 5 large eggs
- ½ teaspoon cardamom powder
- A pinch salt
- ½ cup cream
- Pistachio or cashews to garnish
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Grease a 6 inch pudding mould with butter.
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In pan heat water and brown on low heat with constant stirring. Cook for 2-3 minutes until brown sugar melts completely into a syrup.
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Let the syrup cool to room temperature then add coconut milk, mix well and set aside.
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In a bowl beat 5 eggs with a whisk and add the brown sugar syrup. Mix well.
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Now place the strainer over the greased mould and strain the pudding mixture simultaneously filling the mould.
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Cover the mould with a foil paper.
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Fill a large pot ¼ with water and bring water to boil. Place the pudding mould in the pot and place a heavy lid on the pot so steam cannot escape. Cook for 40-50 minutes until pudding set completely but still jiggly upon shaking.
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Remove mould from steam bath and bring it to room temperature. Then place it in the fridge to chill for 4-5 hours.
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When Watalapam is chilled, run a knife across the edges to loosen the mould.
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Place a plate on the mould then flip the mould to remove the pudding.
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Spread whipped cream on pudding, garnish with pistachios and serve chilled.
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