Watalappan (pudin de coco y melaza al vapor)

Ingredientes

• Ingredients mentioned below use standard measuring cups and spoons.
• This recipe will give you 3 bowls of watalappam. the bowls used here are 4 to 5 in diameter.
• 10 eggs
• 500 g Jaggery(broken into smaller pieces)
• 1/4 cup water
• 1/2 teaspoon of lime
• 500 ml thick coconut milk(2 cups, this is not coconut cream)
• The fragrant whole spice mix
• 8 slightly bruised cardamom
• 1/2 teaspoon of grated nutmeg
• 2-inch Pandan leaf

Preparación

1. 1

   How this authentic Sri Lankan watalappam recipe is written.

2. 2

   Certain recipes need to be preserved as they are while finding new ways to adapt the recipe as well.

3. 3

   I have not written the watalappan recipe in a conventional way. This recipe includes,

4. 4

   The original and authentic watalappam recipe was made by my grandmother and mom.

5. 5

   I have also tested other ways of making this dessert and its outcome.

6. 6

   By this I mean, different cooking methods like steam which the original recipe calls for, and then baking and pressure cooking, other methods will be added as time permits.

7. 7

   I’ve also taste-tested them for you and noted down the differences in appearance and flavor, using the above methods of cooking.

8. 8

   At the time of writing this authentic watalappam recipe(April 2020). I have not substituted any ingredients to make a hybrid version.

9. 9

   By hybrid I mean, quick versions where there are substitute ingredients(condensed milk, pumpkin, store-bought jaggery syrup)but only experimented with the method of cooking.

10. 10

    I will do this in time and add it here as time permits. For now, let’s begin with the original recipe.

11. 11

    HOW TO MAKE WATALAPPAM.Please make sure to read the recipe instructions carefully to avoid mistakes.

12. 12

    Before you begin making the watalappam, you first need to have a thin bottomed, deep cooking pot with a tight lid.

13. 13

    This pan should also be wide enough that, removing the steamed jaggery pudding can be done without burning yourself.

14. 14

    Prepare the steaming pan as mentioned in the recipe post above with images.

15. 15

    The lid needs to be covered with a thick cloth first.

16. 16

    The cloth surface that is going to be placed over the pan facing inside should be stretched and tight.

17. 17

    The covered lid helps to stop any steam from escaping while the watalappam cooks.

18. 18

    The cloth will also capture the condensation that builds on the lid which can spill and ruin the watalappam.

19. 19

    Once you’ve prepared the pan to steam the pudding it should look like the above image on the recipe post. set aside until used.

20. 20

    How to melt the Jaggery.Use a medium-sized pan.

21. 21

    Add water(1/4 cup) and Jaggery(500g). The melting process would be easier if you can break the hard jaggery into smaller pieces.

22. 22

    Avoid adding more water as you want the Jaggery to be really thick, giving you somewhat a heavy and dark syrup.

23. 23

    Maintaining low heat, melt the jaggery while stirring it every few minutes, make sure the thick syrup does not stick to the pan by keeping the flame as low as possible.

24. 24

    Once the jaggery melts, remove it from the stove and set it aside to cool.

25. 25

    Jaggery tends to harden as it cools, to avoid this add lime juice(1 tsp)and stir a few times.

26. 26

    Have your whole spices ready( 8 cardamom-bruised, 1/2 tsp grated nutmeg, 2-inch pandan leaf).

27. 27

    If you are unable to find the following spices use Vanilla essence(1 teaspoon).

28. 28

    But please do try using the whole spices and experience the taste difference at least once.

29. 29

    How to make the watalappan mixture.Break the eggs(10) one by one into a small bowl to check freshness and then add them into a medium-sized bowl or pan.

30. 30

    Add the whole spices and pandan leaf to the egg mixture.

31. 31

    Whisk lightly until the egg yolks are broken for 3-5 minutes.

32. 32

    Avoid whisking vigorously. keep your movements light by making sure your whisk is not hitting the bottom of the egg mixture bowl.

33. 33

    If you are making a large batch of watalappam, this can be done with a handheld mixer.

34. 34

    Once you have beaten the eggs, set this aside for a few seconds and go back to your COOL melted jaggery.

35. 35

    Stir the Jaggery a little, make sure the syrup is completely cool.

36. 36

    And only then add the egg mixture to the Jaggery syrup.

37. 37

    Stir to combine the Jaggery with the whisked eggs.

38. 38

    Finally, add the thick coconut milk(500g=roughly 2 cups of liquid) to the egg and jaggery syrup.

39. 39

    Use a whisk or fork to lightly beat the watalappam mixture for 3-5 minutes(I did it for 5 minutes).

40. 40

    Again keep your movements light and avoid the whisk or fork hitting the bottom of the pan.

41. 41

    Have a large jug and strainer ready. strain the watalappam mix, into the jug.

42. 42

    Pour the mixture into, aluminum bowls.

43. 43

    I am using bowls that are 4″ inches in diameter. I would highly recommend that you stick to this bowl size, even 5″ would do.

44. 44

    Place the pan you prepared for steaming over the stovetop. pour in water(an inch or two from the bottom of the pan).

45. 45

    Cover with the lid and steam over steady low-medium fire.

46. 46

    Depending on the pan you have used(refer to beginner’s notes in this regard)the time will be 30-45 minutes

47. 47

    Reminder, if you should use a heavy-bottomed pan, the steaming time will extend to 45-1 hour.

48. 48

    Always make sure that there is no steam escaping from the pan as well.

49. 49

    30-45 minutes later, switch off the fire, remove the lid and check if the watalappam is cooked through.

50. 50

    You will notice the top of the watalappam puffed up, this is normal and will gradually settle to give you that distinct look you are familiar with.

51. 51

    Insert a knife in the middle.

52. 52

    If the knife comes out clean, the watalappam is cooked through and you can remove it from the pan and let it cool.

53. 53

    Continues steaming the remaining bowls the same way.

54. 54

    Always make sure there is enough water in the pan before starting with a new bowl to be steamed.

55. 55

    Below is the result of a steamed watalappan done right.

56. 56

    Other methods of making Watalappam and the results. How to bake watalappam.Cover the bowl with foil and place it in a baking tray.

57. 57

    Preheat oven to 170c and then bake for 60 minutes at 170C.

58. 58

    How to pressure cook watalappam.Although pressure cooking can reduce cooking time. the whole process can be slightly tricky especially if you are using a stovetop pressure cooker.

59. 59

    Cover the bowl with foil.

60. 60

    Pour just enough water to cover the bottom part of the bowl.

61. 61

    Gently place the bowl within the narrow confines of the pressure cooker.

62. 62

    Place and lock the lid and pressure cook for 7-8 minutes(about 3 whistles).

63. 63

    Release pressure and gently open the pressure cooker lid, allow steam to escape as much as you can, and remove the bowl from the pressure cooker.

64. 64

    Should you find the watalappan is not cooked through, cover the bowl again and pressure cook for another 3 minutes.

65. 65

    I will update making watalappam in a rice cooker when time permits.

66. 66

    Taste-testing the watalappam.

67. 67

    From top to bottom

68. 68

    1/ Pressure cooker method- creamy and tastes slightly like a creamy pudding. not able to taste the distinct nutmeg taste.

69. 69

    2/Baked-dense, caramelized sugar taste comes through. much creamier than the pressure-cooked method. not able to taste the nutmeg.

70. 70

    3/Steamed- light, has the honeycomb effect, doesn't have the over-the-top creamy texture. can clearly taste the nutmeg and cardamom.