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Vattalappam: A Sri Lankan Spiced Coconut Custard
Vattalappam: A Sri Lankan Spiced Coconut Custard
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curryloves
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Apr 10, 2025
7:13 PM
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Vattalappam, a rich and aromatic Sri Lankan dessert, is a custard that sings of coconut milk, jaggery, eggs, and exotic spices. Originally rooted in the culinary traditions of Sri Lankan Muslims, this dish has become a cultural treasure enjoyed across the island during festive occasions, especially Eid. While traditional recipes are treasured, here’s a unique twist on the classic—incorporating a vattalappam gentle infusion of orange zest and a splash of rose water to elevate its flavor while respecting its heritage.
Ingredients:
- 6 large eggs
- 1 ½ cups thick coconut milk (fresh or canned)
- 1 cup grated jaggery (or dark palm sugar)
- 1 tsp vanilla extract
- 1 tsp rose water
- Zest of 1 orange (finely grated)
- ½ tsp ground cardamom
- ¼ tsp ground nutmeg
- A pinch of salt
- 1 tbsp finely chopped cashew nuts (optional, for garnish)
- Freshly grated coconut or toasted coconut flakes (optional, for serving)
Instructions:
Step 1: Prepare the Jaggery Syrup
In a small saucepan over low heat, combine the grated jaggery with 2–3 tablespoons of water. Stir until the jaggery dissolves completely into a thick syrup. Strain the syrup to remove any impurities and let it cool to room temperature.
Step 2: Whisk the Eggs Gently
In a large mixing bowl, gently whisk the eggs using a fork or balloon whisk. Avoid over-beating—this is not about making it fluffy but ensuring the yolks and whites are fully combined. Overmixing can lead to a grainy texture in the custard.
Step 3: Infuse the Flavors
Add the coconut milk, cooled jaggery syrup, vanilla extract, rose water, orange zest, cardamom, nutmeg, and a pinch of salt to the beaten eggs. Mix thoroughly but gently to incorporate all the flavors without creating bubbles.
Step 4: Strain the Mixture
Strain the mixture through a fine sieve into a heatproof bowl or directly into a baking dish. This step ensures a smooth custard by catching any coagulated egg bits or undissolved jaggery particles.
Step 5: Steam the Custard
Pour the strained custard mixture into individual ramekins or a single large pudding dish. Cover each ramekin or dish with aluminum foil to prevent water droplets from falling in during steaming. Place them in a steamer or a large pot with a steaming rack.
Steam over medium heat for 25–30 minutes (15–20 minutes for ramekins) or until the custard is set but still slightly jiggly in the center. A skewer inserted should come out clean.
Step 6: Chill and Garnish
Once cooked, allow the vattalappam to cool completely at room temperature. Then refrigerate for at least 2 hours. Before serving, sprinkle chopped cashews and a touch of grated or toasted coconut on top for texture and presentation.
Conclusion:
A Tropical Dream in Every Spoonful
This twist on traditional vattalappam brings a refreshing complexity to an already luxurious dessert. The floral hint of rose water and the citrusy brightness of orange zest dance with the deep, earthy sweetness of jaggery and the richness of coconut milk. These additions not only enhance its aromatic depth but also provide a balance that modern palates will appreciate. Whether you’re serving it during a festive feast or as a show-stopping end to a dinner party, this version of vattalappam is sure to charm and surprise, honoring its roots while offering something beautifully new.
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