| 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 |
ml |
Coconut milk, thick water |
|
pn |
Cardamom powder |
|
pn |
Cinnamon, ground |
|
pn |
Nutmeg powder |
| 1/4 |
ts |
Rose essence |
| 50 |
g |
Cashew nuts |
INSTRUCTIONS
WATALAPPAN
SPICED COCONUT CUSTARD
===========================> 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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