In its most basic form, Wattalappam is a coconut cream dessert cooked with coconut or condensed milk, jaggery, cashews, eggs and other spices.
Sri Lanka, which means “something that sparkles” in Tamil, is a small island shaped like a teardrop on the edge of the Indian Ocean below India. A country of contrasts, Sri Lankan cuisine is equally elusive. Although the cuisine is gaining popularity globally, Sri Lankan food has intricate roots and uses many different ingredients. They showcase a multitude of different cultures, histories, tastes and philosophies that collide to produce a unique but difficult to pinpoint cuisine. Cream pudding was introduced to the island by the Sri Lankan Malays in the 18th century, and their penchant for sweets caught their attention.
Origin of Ouattara Pam
During the Dutch occupation, they relocated to the island from Indonesia. It is believed that Wattalappam is prevalent in Sri Lanka. The name is a mix of the Tamil words “Vatilla”, which means cup, and appam, which means cake. But what makes Wattalappam? In its most basic form, Wattalappam is a coconut cream dessert cooked with coconut or condensed milk, jaggery, cashews, eggs and other spices. My favorite fillings are coconut, jaggery and a dash of cardamom. Cloves, nutmeg, pandan juice or grated vanilla pods can be used as an extra filling. Regional variants have different names, but they all have the same appearance. The difference is what’s inside.
Similar to Serikaya
Besides eating this pudding, what I love most about it is that it doesn’t have any fancy folds. However, Tamils did not know dessert initially. The Malay dish Serikaya, a steaming custard made of eggs, coconut milk, palm sugar and pandan or spiral pine leaves, was more likely the inspiration for the dessert. The similarities between the two dishes reveal a common origin. Most likely a Dutch word called Vla, meaning custard, which the Moors used in Tamil as their common name, Vattil-Appan. Desserts are a staple of traditional Eid al-Fitr celebrations, marking the end of Ramadan and closely associated with Sri Lanka’s Muslim minority.
Brown Custard with Nuts
Weddings, religious holidays and other social gatherings and celebrations are also other popular occasions. Traditional Wattalappam is a brown custard often topped with nuts. I first met Wattalappam many years ago at a seaside cafe in Kerala.I almost forgot about this dessert until I saw it online again Kingsbury Colombo Menu from a few years ago. Although the ingredients are familiar with India, the interpretation is different and we are happy for the difference. Despite its rather plain appearance, it excels in presentation. But don’t let its appearance fool you; the flavor is complex, the texture is soft and silky, and it melts in your mouth.
Use of Kithul Jaggery
Jaggery has an acquired taste. The Kithul jaggery in this recipe comes from palm trees, not the traditional South Indian jaggery made from sugar cane juice. Palm sugar usually tastes quite different from sugar and is a good source of calcium and iron. The ingredients for this recipe are as follows: jaggery, coconut milk, eggs and spices. The chunks that appear to be dark brown in the image are Keiser jaggery. Grate it with a grater and the powdered version will appear paler. However, if you have one, use a grater or knife, or cut it into small pieces before putting it in a powerful blender.
Some people like it. However, the most common added spices are cardamom, cinnamon, cloves and nutmeg. In this dish, freshly ground spices are usually used, and a little will do. The good news is that you can use any Asian jaggery, piloncillo, panela, or dark brown sugar to counter the scarcity of Kithul jaggery. This is the closest I can get to a classic homemade recipe. After mixing all the ingredients, just steam or bake the custard. Following are the steps to make Wattalappam.
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Melt the jaggery with some water or coconut milk.
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Stir in eggs.
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Mix vanilla with coconut milk.
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pour into vase
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Bake or steam until set
bouncy pudding
Wattalappam is a springy pudding found all over Sri Lanka’s dessert grade. But the main problem with this recipe is getting the custard smooth. Therefore, it is crucial to strain the custard before pouring it into the ready-made molds. You can use canned coconut milk or freshly squeezed coconut milk; this recipe calls for about 3/4 coconut. For this recipe, use the initial extract of fresh coconut milk. Homemade versions are usually steamed, but baked versions are easier to make and firmer.
Wattalappam tastes great whether it is grilled or steamed. While it can be eaten hot, the flavor softens as it cools. It’s garnished with a plethora of nuts and dried fruit, and its syrupy ooze oozes pleasant flavors. Wattalappam represents many cultures, customs and rituals and is just an extension of the desserts that Sri Lankans eat every day. Its charm comes from its adaptability; whether it’s coconut or jaggery. In short, it’s a dessert for the soul.
