Wattalappam, Plant-Based
Wattalappam is the celebration custard of Sri Lanka's Malay community, traditionally a steamed set of eggs and thick coconut milk sweetened dark with kithul treacle and scented with cardamom and nutmeg. This version keeps the spicing and the steaming and rebuilds the body from silken tofu, which sets into a custard on its own, with blended dates for the deep, molasses sweetness the treacle would bring. A spoon of arrowroot firms it, gentle steam keeps it silky, and a long chill is what lets it slice. The grated nutmeg and cardamom are not optional; they are the smell of the dish.
Ingredients
- 12 oz Silken tofu
- 8 wholes Medjool dates, pitted
- 5 pods Green cardamom, seeds ground
- 1/4 tsp Nutmeg, grated
- 1/4 tsp Ceylon cinnamon, ground
- 1 tbsp Arrowroot
- 2 tbsp Raw cashews, chopped
Method
- Soak the pitted dates in just enough hot water to cover for 15 minutes, until soft, then blend with their soaking water into a smooth, dark paste. This paste is the whole sweetener and stands in for the jaggery, kithul treacle, that gives a real wattalappam its molasses color and depth.
- Add the silken tofu, ground cardamom, grated nutmeg, ground cinnamon, and arrowroot to the blender and puree until completely smooth. Silken tofu does the job the eggs and coconut milk do in the original, carrying the spice and setting into a custard, while the arrowroot firms it just enough to hold a clean spoonful.
- Divide the mixture among four small heatproof cups or ramekins and tap them on the counter to release air bubbles, which would otherwise pock the surface.
- Set the cups in a steamer or in a covered pot above an inch of simmering water and steam over medium-low heat until the custards are set at the edges and only faintly wobbly in the center, about 25 minutes. Gentle, steady steam is what gives a custard its silk; a hard boil curdles it.
- Cool, then chill for at least 2 hours. Wattalappam is served cold, and it firms fully only once it is properly chilled. Scatter the chopped cashews over the top just before serving.
Nutrition
Estimated per serving: 180 calories, 7 g protein, 3 g fiber, 30 mg sodium. Computed from USDA FoodData Central reference values for the main ingredients. This is an approximation, not a laboratory measurement. How these are computed.
Cost per serving is estimated from US national-average retail prices for cheap staple forms, using BLS dried-bean prices and USDA produce prices. Prices vary by store and season, so treat it as a guide, not a receipt. How this is computed.
