 | |
| Alternative names | Vattalappam |
|---|---|
| Type | Pudding |
| Course | Dessert |
| Place of origin | Sri Lanka |
| Main ingredients | Coconut orCondensed cow's milk,jaggery,cashew nuts,eggs,cardamom,cloves,nutmeg, otherspices |
Watalappam (also calledwatalappan orvattilappam) (Sinhala:වටලප්පන්,Tamil:வட்டிலப்பம்,Sri Lankan Malay:serikaya) is a Sri Lankancoconutcustard pudding made of coconut milk orcondensed milk,jaggery,cashew nuts,eggs, variousspices, includingcardamom,cloves,[1] andnutmeg, and sometimes thickpandan juice or gratedvanilla pods.
The dish is believed to have been brought to the country bySri Lankan Malays in the 18th century, who moved fromIndonesia to the country duringDutch rule.[2] The name, watalappam, could be a corruption of theTamil wordsvattil (cup) andappam (cake), hence vatillappam (cup cake). The dish however was originally unknown to the Tamil population. It is more likely that the dessert is derived from aMalay dish known asserikaya, which is a steamed custard made from eggs, coconut milk, palm sugar and pandan or screwpine leaves. The similarity between the two dishes suggests a common origin.[3] It is likely that it is a word borrowed from the Dutch,Vla, which means a custard, and was applied by theMoors as avernacular name, vattil-appan, using the Tamil phrasing.[4]
The dessert has come to be strongly identified with Sri Lanka'sMuslim community and is a part of a traditionalEid al-Fitr celebrations, marking the end ofRamadan. It is also popular during weddings, religious festivals and other social functions and celebrations.[5]
