A Guest Post for Eid: Wattalapam or Steamed coconut pudding

Wattalapam(Coconut Custard Pudding)Happy Eid to all those who celebrate! Today marks the end of Ramadan, the Islamic holy month of fasting.  I sincerely hope that the new year will usher in peace and happiness for everyone and reduce the suffering that we have been recently witnessing across the globe. Life is simple and let’s keep it simple. Live and let live.

Anyways, today’s post is a guest post from a co-blogger and a good friend Ahila.  Ahila blogs at ‘ A taste of SriLankan cuisine‘ where she blogs authentic Sri Lankan recipes of her mom. When I had done my virtual tour of Sri Lanka earlier this year, I had asked Ahila if she could do a guest post. But she had been very busy with work and other engagements and so she was unable to do one at that time. But now she reached out to me when she finally had time to put a post together. So sweet of her! Literally, since the post is of a sweet traditional coconut pudding 🙂 It looks so good! Do check out her site, ‘ A taste of SriLankan cuisine‘ for more delicious recipes! So without much ado, here is Ahila’s post:

Wattalapam is one of the most popular Sri Lankan desserts. Traditionally from the Malay cuisine of the country, it is basically a steamed pudding made out of coconut milk, eggs and jaggery. 
During the past month, my mother has been experimenting with her different takes on wattalapam with her wattalapam cake and wattalapam jelly pudding. For Eid, I wanted to share my mother’s recipe for wattalapam as this will be a dessert sure to make an appearance in Muslim households across the country as well as in restaurants.
Eid Mubarak to all! “

Ingredients for Wattalapam
Wattalapam ingredients

Steamed Wattalapam

Wattalapam steamed

Upside down Wattalapam showing the lovely caramel
Upside down Wattalapam

Wattalapam (Sri Lankan Pudding)


(Visited 630 times, 1 visits today)

Leave a comment

  1. This dessert sounds delicious! I have to admit that I’m not sure what Jaggery is though. I’ll have to ask my husband (the foodie in my life) if we can get it around here and try making this… 🙂 Thanks for sharing! 🙂

    • You can substitute brown sugar for jaggery – I think that would work fine jaggery is unrefined cane sugar that’s available in India /Indian grocers. thank you for stopping by!

  2. Reblogged this on A Taste of Sri Lankan cuisine and commented:
    Thank you, Indu, for inviting me to guest post during your Sri Lankan culinary journey. I am sorry that I had not been able to share a recipe then but I figured better late than never, when I sent you this post for Eid. Thank you so much for posting it and sharing it on your blog!

  3. Reblogged this on Perspectives Quilt and commented:
    Thank you so much, Indu, for inviting me to guest post during your Sri Lankan culinary journey. Since I figured it was better late than never, I finally shared my mother’s recipe for Wattalapam in time for Eid. Thank you for posting it today!

    • Ahila, thank you so much for this delicious recipe and the guest post! I am sure my viewers will be delighted to see this recipe as well as to learn more about your authentic recipes! thanks again! High Five! 🙂

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.