Débutant
Korean
Kimchi Jjigae (Kimchi Stew)
Source: Traditionnel
30 min3420 kcal
Sans produits laitiers🌶️🌶️
Watalappam
A dark, dense steamed custard of coconut milk and palm jaggery scented with cardamom and nutmeg — Sri Lanka's Muslim community's festival sweet, now everyone's.
Source
Recette de Sri Lankan home kitchens · 🏺 Traditionnel · Everyday Sri Lankan cooking — rice and three or four curries, coconut in nearly all of them, and a chilli level the island is not shy about.
Sri Lankan · festival dessert — An ownerless traditional dish, so no cook is credited. The cited article confirms watalappam as a Sri Lankan coconut custard pudding made with jaggery, eggs and spices, associated with the island's Muslim community and eaten at festivals. Quantities and method here are this book's own.
Watch it being made · 3 videos
⏱ 60 min🍽 6 portions🔥 330 kcal🇱🇰 Sri Lanka
HalalVégétarienSans glutenSans produits laitiers
Étapes
Melt the jaggery with 3 tbsp water over low heat until fully dissolved, then cool it to lukewarm.
Beat the eggs lightly with the salt — just until combined, with no foam on top.
Stir the cooled jaggery and the coconut milk into the eggs, then add the cardamom and nutmeg.
💡 If the jaggery is still hot it scrambles the eggs on contact. Lukewarm, always.
Strain the mixture through a sieve into a heatproof dish — this is what makes it silky.
Scatter the cashews on top, cover with foil and steam over gently simmering water for 35–40 minutes.
It is done when the centre wobbles as one piece. Cool completely, then chill before cutting.
💡 Astuces
- Steam gently. A hard boil under the dish gives a pitted, watery custard instead of a smooth one.
- Made for Eid in Sri Lankan Muslim homes and now served island-wide at any celebration.
- Not tagged nut-free — cashews on top, coconut throughout. Leave the cashews off if you need to, but the coconut is structural.
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