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This is a Sri Lankan interpretation of a steamed egg custard. It is considered to be the King of puddings, and was served
to the Queen Elizabeth 11 on one of her visits! Use only Sri Lankan Kitul Jaggery.
(Preparation time 15 minutes. Cooking time 1 hour)
INGREDIENTS (serves 6)
150g (5 oz) creamed coconut
225g (8 oz) jaggery
5 eggs (size 4)
1 teaspoonful grated nutmeg
METHOD
1. Place jaggery in a pan with 50ml (2 fl oz) water. Bring to the boil, and simmer until the jaggery has dissolved. Dissolve
the creamed coconut in 50 ml (2 fl oz ) of hot water and allow to cool. Beat the eggs and strain into a 1¼ litre (2 pint)
bowl. Mix the jaggery and milk into the beaten eggs. Add grated nutmeg. Cover bowl with greaseproof paper. Steam in a pressure
cooker or colander for 1 hour. Alternatively the mixture can be divided into 6 ramekin dishes and steamed covered for 20 minutes
in a pan of simmering water.
[Jaggery is an unrefined brown sugar made from the sap of the toddy palm (Caryota urens). It is available in Sri Lankan
shops in a ready-to-use form known as Kitul Treacle.]
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