Tag Archives: Iftar

Wattalapam Jelly Pudding

As I mentioned in my post on Wattalapam cake last week, my mother has been making a series of Iftar treats, several of which are her twists on the traditional Wattalapam pudding. Continuing with the theme of Iftar, today’s recipe is another twist on Wattalapam – my mother’s wattalapam jelly pudding.

Wattalapam Jelly 1.jpeg

I tried to make it once last year, following my mother’s recipe I had shared on this blog a few years back. It went quite well till I removed the cooked, fragrant pudding mix from the stove. I made the mistake of mixing the agar agar into the pudding mix, while it was still quite hot, due to which the pudding never thickened further even after being in the refrigerator for a whole day.

When I mentioned this to my mother recently, she immediately made this the following day making sure I saw the entire process especially when to mix the agar agar into the pudding mix.

Hope you enjoy this delicious pudding recipe! I am taking this dessert over to Angie’s Fiesta Friday #126 and for the first time to Cindy’s Gluten free Fridays #201.

Wattalapam Jelly Pudding

  • Servings: 2 or 3
  • Difficulty: average
  • Print

Ingredients:

  • Coconut milk – 1 cup, thick
  • Egg – 1
  • Jaggery – ½ to 1 cup, depending on taste
  • Cardamom – 3 or 4, crushed
  • Vanilla extract – 2 tsp
  • Flavour-less jelly mix or Agar agar – 1 ½ tsp
  • Hot water – 3-4 tbsp

Method

  1. Mix the coconut milk and jaggery.
  2. Lightly whisk the egg before adding the jaggery-milk mixture. Blend the mixture well.
  3. Add the crushed cardamom and vanilla extract to the mixture.
  4. Cook the pudding mixture on low heat, stirring continuously, for about 10 mins.
  5. Remove the thickened mixture from the heat and keep aside to cool to at least 50% what it’s heat was when removed from the stove. This is an important step.
  6. Mix the jelly or agar agar powder with the hot water and let it cool slightly.
  7. Beat the jelly mix into the cooled pudding mixture.
  8. Cool and refrigerate.

Wattalapam Jelly 5.jpeg

Recipe source: Raji Thillainathan.

Caramel Drizzle Wattalapam Cake

Having celebrated Iftar with Muslim family friends since I was a kid, Ramadan season is a special month at home especially since my mother starts making Iftar themed treats.

One of the special treats she concocted this month is the Caramel Drizzle Wattalapam Cake, a cake twist on the traditional Wattalapam pudding dessert from the Malay cuisine of Sri Lanka. Wattalapam, a popular Sri Lankan dessert, is a steamed pudding made from coconut milk, eggs and jaggery (palm sugar).

cake slice

Hope you try out a slice of this tasty cake! Ramadan Mubarak!

I am bringing this cake over to Angie’s Fiesta Friday #125, co-hosted this week by Elaine@Foodbod and Quinn@Dad What’s 4 Dinner and for the first time over to Saucy Saturdays #50, hosted by The Flavor Bender, La Petit Chef, Mid-Life Croissant, Take Two Tapas.

Caramel Drizzle Wattalapam Cake

  • Servings: 4 or 5
  • Difficulty: average
  • Print

Ingredients:

  • Coconut milk – 1 cup, thick
  • Jaggery – 1 cup, crushed
  • Eggs – 2
  • Margarine or butter – 1/2 cup
  • Semolina – 1 cup
  • Flour – 1 cup
  • Baking powder – 2 tsp
  • Baking soda – pinch
  • Crushed cardamom – 1 tsp
  • Vanilla essence

Caramel drizzle:

  • Sugar – 3 or 4 tbsp

Method

  • Sift the flour and add the baking powder and soda.
  • Whisk together the butter, milk, jaggery and eggs.
  • Add the vanilla essence and crushed cardamom.
  • Add the flour mix to the wet ingredients bowl and mix.
  • Bake for approx. ½ hour at 150C.

oven fresh

  • Transfer cake to serving tray and let it cool, while you prepare the caramel syrup.
  • Heat the sugar over low heat till it caramelizes.
  • Drizzle the caramel syrup over the cake.

Loaf cake

  • Slice and serve with a cup of Sri Lankan tea.

cake slice

Recipe source: Raji Thillainathan.