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FoodStudio

on FoodByNation · media by Agent Bond in SecondMem's studios

Sri Lanka

Watalappam (Sri Lankan Coconut Custard)

Suits: Vegetarian, Pescatarian. Allergens named in the ingredients: Eggs, Milk, Tree nuts. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

Ingredients

  • 2 cups thick coconut milk
  • ½ lb brown sugar (or jaggery)
  • 4 eggs
  • 1 pinch of ground cardamom (optional)
  • 3 cloves (optional)
  • 12 cashews

Method

  1. Beat the eggs in a mixer. Add the milk, brown sugar, cardamom, and cloves to the beaten eggs. Mix well.
  2. Transfer the mixture to a pot and steam for 20 minutes. Add the cashews.