Wattalapam is one of those dishes that has been lingering inside my head for the last…oh say eight years. I had dibble dabbled with a bit of Sri Lankan cooking over that time but the Wattalapam was one that I had avoided for various reasons. Wattalapam is basically like a spiced egg custard. Soft and subtle the added spices let this simple dessert do the talking.

Recently I had come across the book “Sri Lankan Flavours”, and skipping straight to the back (as that’s where the good stuff is to be found, and that’s the sort of gal I am.) There it was…Wattalapam.  No more encouragement needed, I had to give it a crack.

Now just as I had had the name Wattalapam rattling around in my head for the past eight years, I had also not eaten it for eight years. So my memory taste buds for this dish were probably not as a sharp as they could have been. I remembered I loved it, the aromatic spices made it, and also thought it was quite sweet. I wasn’t sure whether I wanted it that sweet this time around though. Even though there is a full cup of two different sugars in there, I think it could be upped if you like things on the sweeter side. I also thought it was at it’s tastiest once chilled, (rather than at room temperature.)


* adapted from Sri Lankan Flavours- Channa Dassanayaka

600mls coconut milk

1/2 cup muscavado sugar

1/2 cup grated palm sugar

1 tsp cinnamon

1 tsp cardamom

1/2 tsp nutmeg

cloves optional

7 eggs beaten

Large handful of roughly chopped toasted cashews.

Over a medium heat, dissolve the two sugars in the coconut milk and then cool. In another bowl beat the eggs and add spices. Pour in cooled coconut milk, gently mix together and pour into baking dish, (approx 20cm).  Sprinkle with roughly chopped cashews. Then place dish within another pan of water. Water should come up to at least half. Bake at 160C for about an hour or until firm. Serve room temp or chilled.


For some other Sri Lankan dishes I have played around with see

Godambah or stuffed roti

Sourdough Hoppers

Love Cake

Cauliflower Curry- Frugal Friday


I think you either love it or hate it. Is there a middle ground with this much loved/hated vegetable? If you hate it, find something else to substitute it. If you love it…well tuck in please.

Cauliflower Curry

a good slurp of vegetable oil

then add

1 chopped spring garlic

a diced onion

1 tsp cumin

1 tsp coriander

 1 tsp turmeric

1/2 tsp cinnamon

 salt to taste

fry until smells delicious and then add

 1 whole roughly chopped cauliflower

5 small chopped length ways zucchini

2 cups water

cook until the vegetables are just cooked through, (you don’t want them mushy and disintegrated)

then add

200mls coconut milk

serve with some roasted cashews on top