Dumbara Watalappan is Sri Lanka's spiced coconut custard, made with kithul jaggery, in a 450ml cup that serves five. It comes from Dumbara, the kithul producer near Kandy. Watalappan came to the island with its Malay and Muslim communities and is the dessert of Eid and of wedding tables.
Coconut milk, eggs and melted kithul jaggery are spiced with cardamom, nutmeg, cinnamon and cloves, then steamed until set and topped with cashew nuts. The jaggery gives it its dark colour and caramel taste.
Details
- Ingredients: kithul jaggery, coconut milk, eggs, cashew nuts, cinnamon, cardamom, nutmeg, cloves, natural vanilla, salt.
- Size: 450ml cup, five servings.
- Allergens: egg and cashew; the maker also lists milk.
- No artificial colours, flavours or preservatives.
Storage
Keep chilled at 4 to 8°C. The maker gives a shelf life of 10 days from the date of making, so it is a fresh dessert for eating soon after it arrives.
Dumbara Natural Foods has made kithul treacle, jaggery and other kithul foods at Kengalla, near Kandy in Sri Lanka, since 2006.
