Watalappan (Sri Lanka)

A classic Sri Lankan steamed coconut and jaggery custard, made in the Instant Pot.

🍳 Cook: 15 min

Nutrition

439

Calories

7.8g

Protein

64g

Carbs

19.6g

Fat

2		Eggs
125 g		Brown molasses sugar or kitul jaggery (shaved with a knife)
1/2 cup	120 ml	Canned coconut milk
1 pinch		Cardamom powder
1 pinch		Salt
—		Roasted cashews, for garnish

Heat a pan on medium heat.
Add 2 tbsps. water and shaved jaggery.
Melt until dissolved. Remove from heat and cool.
Whisk in the coconut milk.
In another bowl, whisk the eggs, with cardamom and salt.
Add the coconut milk mixture to the eggs and whisk to combine. Don't make it frothy.
Strain the mixture and pour into two ramekins or one large dish.
Add 2 cups of water in the Instant Pot and place the steaming insert.
Place the ramekins on the insert.
Close and seal for 15 minutes.
Release pressure and remove the ramekins.
Cool and serve.