Watalappan
වටලප්පන්
Sri Lankan Malay steamed custard of coconut milk, jaggery, eggs and cardamom, topped with cashews.
Recipe by I Want Some Food · Reviewed by the editorial kitchen. Native name preserved: වටලප්පන්.
- Prep
- 15 min
- Cook
- 50 min
- Rest
- 3 hr
- Total
- 4 hr 5 min
- Difficulty
- Easy
- Spice
- No chilli
- Cost
- Cheap nightUnder $8 USD · indicative, not a store price
About
Watalappan is a steamed custard made from thick coconut milk, kithul jaggery, eggs, cardamom and a grating of nutmeg. It sets dark caramel-brown with a slightly grainy, dense texture that is nothing like a French crème caramel, and the flavour is smoky palm sugar through and through. Cashews go on top before steaming. It is cooked in a covered dish set in a steamer or a water bath in the oven for about 45 minutes, then chilled. The quality of the jaggery decides the dish; kithul is best, and coconut or cane jaggery are the fallbacks.
What you'll need
9 ingredients. Tap each one once it's out on the bench.
Ingredients
Scaling multiplies the written quantities. Baking still prefers a scale.
Steps
Step 1
Melt the jaggery with the water in a small pan over low heat until dissolved. Strain to remove grit. Cool until just warm.
8 min
Step 2
Whisk the eggs lightly in a bowl, enough to break them up without making foam. Whisk in the coconut milk, then the jaggery syrup, cardamom, nutmeg, cloves and salt.
5 min
Tip: Pass the mixture through a sieve for a smoother custard.
Step 3
Pour into a 1.2 litre heatproof dish. Scatter the cashews on top. Cover tightly with foil.
2 min
Step 4
Set the dish in a steamer or on a trivet in a large pot with 3 cm of simmering water. Cover and steam 45 to 50 minutes until set at the edges with a slight wobble in the centre. Or bake in a water bath at 160°C for the same time.
50 min160°C
Watch: Keep the water at a bare simmer. A hard boil makes the custard curdle and weep.
Step 5
Cool to room temperature, then chill at least 3 hours. Serve cold in squares or spoonfuls.
Nutrition
Per serving · estimate
- Calories
- 332 kcal
- Protein
- 7.2 g
- Carbs
- 39.8 g
- Fat
- 17.3 g
- Saturated fat
- 11 g
- Fibre
- 1.8 g
- Sugar
- 34 g
- Sodium
- 104 mg
Calculated from canonical ingredient data (USDA FoodData Central averages and equivalent published tables). Estimates only.
Allergens
Informational only. Not a medical guarantee. Cross-contamination happens in real kitchens.
- Eggs
- Tree nuts
- Vegetarian
- Gluten-free
- Dairy-free
Adapt this recipe
The original recipe stays as it is. Personal versions are labelled. Serving changes are simple maths.
Adaptations · 0 / 15 used. Resets 13 November.
Substitutions
Kithul jaggery → Coconut sugar or dark palm sugar
Less smoky. Dark muscovado is the last resort.
Tips
- Jaggery varies in sweetness. Taste the syrup; if it is very sweet, drop to 250 g.
- A slightly grainy texture is normal and correct. It should not be glassy like a crème caramel.
History & culture
Watalappan comes from the Sri Lankan Malay and Muslim communities and is the dessert of Eid and weddings, now eaten by everyone and on most restaurant menus. It is served cold, cut into squares or spooned from the dish, often alongside a cup of plain tea.
The dish is credited to the Malay community brought to Ceylon under Dutch rule in the 17th and 18th centuries, adapting a coconut custard to the island's kithul palm sugar. The name is thought to derive from the Malay serikaya or from a Tamil word for a cooked mixture.
Traditional — Kithul jaggery gives the real flavour. Coconut or palm sugar is a reasonable substitute. Some recipes add condensed milk for a smoother set; this one does not.
Provenance: Editorial adaptation.
Questions about this recipe
Answers taken from this dish's times, amounts, swaps and tips.
How long does Watalappan take?
4 hr 5 min all in — 15 min prep, 50 min cook, 3 hr rest. Cook and rest follow the method. Leftover storage and optional extra waits are not included.
How many does it serve?
The recipe is written for 8 pieces. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Easy.
How spicy is it?
No chilli.
What allergens should I watch?
This recipe is labelled for Eggs, Tree nuts. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Vegetarian, Gluten-free, Dairy-free.
7 more questionsFewer questions
What does it cost to cook?
Cheap night — about Under $8 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Stockpot, Mixing bowl, Oven.
How much salt do I put in?
The recipe lists Salt at 1 pinch.
What can I use instead?
Kithul jaggery → Coconut sugar or dark palm sugar. Less smoky. Dark muscovado is the last resort.
What should I watch for?
Keep the water at a bare simmer. A hard boil makes the custard curdle and weep.
Any tips from this recipe?
Jaggery varies in sweetness. Taste the syrup; if it is very sweet, drop to 250 g. A slightly grainy texture is normal and correct. It should not be glassy like a crème caramel.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.
