A Guest Post for Eid: Wattalapam or Steamed coconut pudding

Indu at Indu’s International Kitchen is a lovely food blogger whom I have known since I started my food blog, A Taste of Sri Lankan Cuisine in 2013. While her blog had a similar initial focus to mine of documenting my mother’s recipes, she soon diversified her blog focus to recipes from around the world as well as her original and fusion creations. Do visit her delightful blog and check out some of her Kerala and other recipes.

When Indu was on her Sri Lankan culinary journey last December, she invited me to do a guest post on her blog. The timing was not great for me then but this month, as I am at home in-between work, I have had a lot of time to focus on my two blogs. So, I wrote back to her saying that I would be delighted to share my mother’s recipe for Wattalapam – a very popular Sri Lankan dessert stemming from the Malay cuisine of the country. Indu kindly agreed to post it on Eid, which is today. I am re-blogging her post here.

So, I would like to wish all Eid Mubarak!

Indu's International Kitchen

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…

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2 thoughts on “A Guest Post for Eid: Wattalapam or Steamed coconut pudding

    • Thank you, Indu 🙂 My mother actually prefers her jelly pudding version using 1 egg, that I shared last week, to this original steamed recipe that uses a lot. I liked both.

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