做法
- 棕榈糖与水一起放入小锅,小火搅至完全溶为深色焦糖糖浆。略放凉。
- 大碗中把鸡蛋打到颜色发白起泡。再打入椰浆、小豆蔻、肉豆蔻、肉桂、玫瑰水和盐。
- 把溶好的糖浆缓缓倒入蛋液中,边倒边搅。再过细筛入干净的碗,以滤掉熟蛋丝或未溶糖块。
- 倒入耐热碗或 6 个小烤盅。表面撒上腰果碎和葡萄干。
- 蒸锅水大火烧开。把大碗或小烤盅放入蒸笼。顶部盖一张戳了几个孔的锡箔——以防冷凝水滴回布丁面。
- 中小火蒸 45 至 55 分钟(大火滚煮会让布丁表面坑坑洼洼)——竹签插入应当干净。彻底冷却后再吃,室温最佳,冷藏过夜风味更佳。
Common questions
Can 椰糖蒸蛋羹(Watalappam) be made ahead?
椰糖蒸蛋羹(Watalappam) is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 60 minutes.
Is 椰糖蒸蛋羹(Watalappam) spicy?
椰糖蒸蛋羹(Watalappam) as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is 椰糖蒸蛋羹(Watalappam) vegetarian or gluten-free?
This recipe is suitable for most diets. If you have specific restrictions, the substitutions section in each ingredient note covers the most common swaps.
How hard is 椰糖蒸蛋羹(Watalappam) to make at home?
椰糖蒸蛋羹(Watalappam) sits at intermediate difficulty — total time about 75 minutes. The ingredients are not unusual but the timing requires attention.
Can 椰糖蒸蛋羹(Watalappam) be scaled up or down?
This recipe is written for 6 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
文化背景
Watalappam 是斯里兰卡—马来甜点——由 17 至 18 世纪带到斯里兰卡的马来穆斯林士兵和商人传入(当时斯里兰卡先后是荷兰、英国殖民地,马来人作为劳工被引入)。它源自印尼的 seri kaya(咖椰),在斯里兰卡演化成这种以 kithul 棕榈糖为主的浓郁致密版本。它是开斋节(Eid al-Fitr,斋月结束)和宰牲节(Eid al-Adha)的甜点担当,每个斯里兰卡穆斯林家庭都会做;非穆斯林家庭也在圣诞与新年时做。Kithul 棕榈糖(取自 kithul 棕榈树液)是不可替代的关键。
