Recipe - Sri Lanka Watalappan (Spiced Coconut Custard)

source
"A taste of Sri Lanka"
By Indra Jayasekera

WATALAPPAN

SPICED COCONUT CUSTARD
5 Eggs
250 g Jaggery
250 ml Coconut milk, thick
150 ml water
pn Cardamom powder
pn Cinnamon, ground
pn Nutmeg powder
One fourth teaspoon Rose essence
50 g Cashew nuts

=========================== Directions ========================

Lightly beat the eggs. Mix the jaggery and water and boil until the jaggery
has melted. Allow to cool. Add melted jaggery and coconut milk a little at
a time to the eggs and continue to beat.Add the powdered cloves, cardamon,
cinnamon, nutmeg and rose essence and pour into a greased bowl. Cover
with grease proof paper and steam for 1One half hours. Sprinkle with cashew
nuts before or after steaming.

ISBN #962 224 010 0

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