Cherry & Dennis Helper Habitat
Sri Lankan Watalappan
斯里蘭卡椰糖布甸
Recipe overview
Coconut milk and jaggery make this gently steamed egg custard rich and fragrant with cardamom and nutmeg.
01
Ingredients
Main ingredients
- 4 large eggs
- 400 ml coconut milk
- 160 g grated jaggery
- 25 g cashews
Seasoning
- 1/4 tsp ground cardamom
- 1/8 tsp ground nutmeg
- 1 pinch fine salt
02
Tools
- steamer
- heatproof bowl
- mixing bowl
- whisk
- fine sieve
03
Steps
Step 1
Heat water in the steamer and leave room for the heatproof bowl
Heat water in the steamer and leave room for the heatproof bowl.
Step 2
Grate the jaggery and stir it into 100 ml coconut milk until mostly dissolved
Grate the jaggery and stir it into 100 ml coconut milk until mostly dissolved.
Step 3
Mix in the remaining coconut milk and cool the mixture to room temperature
Mix in the remaining coconut milk and cool the mixture to room temperature so it will not scramble the eggs.
Step 4
Gently beat the four eggs in a mixing bowl without making much foam
Gently beat the four eggs in a mixing bowl without making much foam.
Step 5
Pour the sweet coconut mixture into the eggs in batches
Pour the sweet coconut mixture into the eggs in batches, stirring gently.
Step 6
Stir in cardamom
Stir in cardamom, nutmeg, and a pinch of salt.
Step 7
Strain the custard into the heatproof bowl to remove egg strands and undissolved sugar
Strain the custard into the heatproof bowl to remove egg strands and undissolved sugar.
Step 8
Scatter cashews on top and cover the bowl with foil against dripping steam
Scatter cashews on top and cover the bowl with foil against dripping steam.
Step 9
Put the bowl in the steamer and steam gently over medium-low heat for about 40 minutes
Put the bowl in the steamer and steam gently over medium-low heat for about 40 minutes.
Step 10
Gently shake the bowl
Gently shake the bowl; turn off the heat when the centre is set but still wobbles slightly.
Step 11
Rest off the heat for 10 minutes
Rest off the heat for 10 minutes, then remove the foil to release steam.
Step 12
Cool at room temperature for about 20 minutes before portioning
Cool at room temperature for about 20 minutes before portioning, or chill and serve later.
Common mistakes
- Hard boiling can make the custard porous.
- Hot coconut mixture can curdle the eggs.
Tips
Use food-grade jaggery; the centre should wobble slightly rather than flow.
