Sri Lankan Watalappan - with coconut milk powder
This glorious treat is usually reserved for a special occasion considering its extraordinary richness and exotic taste. Traditionally, this pudding is steamed in an aluminium pudding basin, dipped into a large pan half-filled with water. However, you can also bake it in a Pyrex dish in the oven which is easier and less time-consuming. If you fancy the original taste, do not hesitate to steam it. Either way, you will come to love it!! I made this pudding using Maggi coconut milk powder which I found the best choice in the absence of fresh coconut milk and also, the texture of the pudding comes out much firmer allowing you to cut into dainty squares. So, give it a try today !! What you will need: Maggie Coconut Milk Powder 6 full tablespoons Palm jaggery (Brown) 1 round Brown sugar 2 tbsp Nutmeg -grated (essential item for this pudding) 1 full tsp Salt pinch Eggs (large) 5 Water 1/2 cup Let’s make it : Place the jaggery round in a bag and knock it with a rolling pin until p...