How to make Sri-Lankan WATTALAPAM | Sweet Homemade Dessert | QUICK & EASY | Rinoza’s Recipes

jaggery

🥗Healthier: coconut sugar

💰Cheaper: brown sugar

Coconut sugar is less processed and retains some nutrients.

coconut milk

🥗Healthier: almond milk

💰Cheaper: evaporated milk

Almond milk is lower in calories and suitable for lactose intolerance.

Combine thick coconut milk and jaggery in a bowl until jaggery dissolves completely.

Whisk eggs in a separate bowl until frothy.

Add the dissolved jaggery mixture to the eggs and mix well.

Incorporate cardamom, roasted cardamom powder, and vanilla extract into the egg mixture.

Add sugar to enhance flavor.

Strain the mixture through a fine sieve to remove any lumps.

Prepare a steamer and line the steaming tray with pandan leaves for flavor.

Pour the mixture into the lined tray and cover with a lid.

Steam over medium heat for about 30-40 minutes until set and a toothpick comes out clean.

Remove from the steamer and let cool slightly before serving.

Cut into squares or slices before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens