Recently on Twitter a photo of the Sri-Lankan dessert Watalappan was posted by Flying Fish. It looked delicious and different to desserts I normally make so I did a search to find so many variations of the steamed custard. I confirmed with Peter Kuruvita from Flying Fish that you need kithul treacle. This I was able to find at our local spice shop imported from Sri-Lanka.
Firstly I whisked 4 eggs very well. I then added 200ml of the kithul treacle, 200ml of thick coconut cream, 1/4 cup well smashed cardamon pods and 1/2 tsp vanilla paste. I whisked well before straining into a dish for steaming. It took about 1/2 hour to be set.
For the top I put some kithul treacle in a pan until caramelising and then mixed in cashews until well coated. I put the cashews on some grease proof paper to set.
We tried the Watalappan while still warm and it was really lovely, the texture was so silky soft and it was quite sweet.
The next night we had some cold and it was even more delicious. The flavours had developed and the sweetness toned down. My cashews still had a lovely crunch since they were coated in the treacle toffee. I'm assuming that it is meant to be eaten cold the next day!
I really loved it and will have to cook a Sri-Lankan themed meal one night with this as dessert.