Watalappam

Watalappam is a delectable coconut custard pudding that promises to captivate your taste buds. Crafted from a luxurious blend of coconut milk or condensed milk, jaggery, cashew nuts, eggs, and an intricate medley of spices such as cardamom, cloves, and nutmeg, this dessert is truly a feast for the senses. Occasionally, thick pandan juice or grated vanilla pods are added to elevate its flavor profile even further.

The origins of watalappam can be traced back to the 18th century, when Sri Lankan Malays, who migrated from Indonesia during the Dutch colonial period, introduced it to Sri Lanka. The term "watalappam" likely evolved from the Tamil words "vattil" (cup) and "appam" (cake), forming "vatillappam" (cup cake). However, it is more plausible that watalappam is derived from a Malay dish called serikaya, a steamed custard made with similar ingredients such as eggs, coconut milk, palm sugar, and pandan leaves. The striking resemblance between the two dishes suggests a shared culinary heritage.

Watalappam holds a cherished place within Sri Lanka's Muslim community, particularly during Eid al-Fitr celebrations, which mark the end of Ramadan. It is also a popular choice for weddings, religious festivals, and various social gatherings. The Dutch influence is apparent in the term "Vla" which means custard, and it is believed that the Moors adapted this into the Tamil phrase "vattil-appan."