Sri Lanka Watalappan (spiced Coconut Custard)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains, Dairy | Desserts, Eggs | 1 | Servings | |
INGREDIENTS
| > source <- | ||
| "A taste of Sri Lanka" | ||
| By Indra Jayasekera | ||
| 5 | Eggs | |
| 250 | g | Jaggery |
| 250 | Coconut milk, thick | |
| 150 | water | |
| pn | Cardamom powder | |
| pn | Cinnamon, ground | |
| pn | Nutmeg powder | |
| 1/4 | t | Rose essence |
| 50 | g | Cashew nuts |
INSTRUCTIONS
===========================> Directions <======================== Lightly beat the eggs. Mix the jaggery and water and boil until the jaggery has melted. Allow to cool. Add melted jaggery and coconut milk a little at a time to the eggs and continue to beat.-Add the powdered cloves, cardamon, cinnamon, nutmeg and rose essence and pour into a greased bowl. Cover with grease proof paper and steam for 1-1/2 hours. Sprinkle with cashew nuts before or after steaming. ISBN #962 224 010 0 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 645
Calories From Fat: 408
Total Fat: 47g
Cholesterol: 930mg
Sodium: 363mg
Potassium: 627.5mg
Carbohydrates: 18.1g
Fiber: 1.5g
Sugar: 3.4g
Protein: 39.1g