Having celebrated Iftar with Muslim family friends since I was a kid, Ramadan season is a special month at home especially since my mother starts making Iftar themed treats.
One of the special treats she concocted this month is the Caramel Drizzle Wattalapam Cake, a cake twist on the traditional Wattalapam pudding dessert from the Malay cuisine of Sri Lanka. Wattalapam, a popular Sri Lankan dessert, is a steamed pudding made from coconut milk, eggs and jaggery (palm sugar).
Hope you try out a slice of this tasty cake! Ramadan Mubarak!
I am bringing this cake over to Angie’s Fiesta Friday #125, co-hosted this week by Elaine@Foodbod and Quinn@Dad What’s 4 Dinner and for the first time over to Saucy Saturdays #50, hosted by The Flavor Bender, La Petit Chef, Mid-Life Croissant, Take Two Tapas.
Caramel Drizzle Wattalapam Cake
- Coconut milk – 1 cup, thick
- Jaggery – 1 cup, crushed
- Eggs – 2
- Margarine or butter – 1/2 cup
- Semolina – 1 cup
- Flour – 1 cup
- Baking powder – 2 tsp
- Baking soda – pinch
- Crushed cardamom – 1 tsp
- Vanilla essence
- Sugar – 3 or 4 tbsp
- Sift the flour and add the baking powder and soda.
- Whisk together the butter, milk, jaggery and eggs.
- Add the vanilla essence and crushed cardamom.
- Add the flour mix to the wet ingredients bowl and mix.
- Bake for approx. ½ hour at 150C.
- Transfer cake to serving tray and let it cool, while you prepare the caramel syrup.
- Heat the sugar over low heat till it caramelizes.
- Drizzle the caramel syrup over the cake.
- Slice and serve with a cup of Sri Lankan tea.
Recipe source: Raji Thillainathan.