Watalappan: the jaggery custard the whole island agrees on
A Sri Lankan Malay steamed custard of coconut milk, kithul jaggery, cardamom and nutmeg. The dessert no festive table skips. Watalappan arrived with the Sri Lankan Malay community and conquered the whole island: a steamed custard of coconut milk and kithul jaggery, perfumed with cardamom, nutmeg and a scatter of cashews. Think creme caramel that went to the.
On the plate
Watalappan arrived with the Sri Lankan Malay community and conquered the whole island: a steamed custard of coconut milk and kithul jaggery, perfumed with cardamom, nutmeg and a scatter of cashews. Think creme caramel that went to the tropics and came back better.
It is the essential dessert at Eid tables and wedding buffets, and a fixture on hotel dessert spreads. The best versions are dense, barely sweet and heavy with palm-syrup smokiness.
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