Vatalappan
Baking and Desserts • European
Description
Muscovado is unrefined cane sugar with a rich burnt caramel flavor. While it may lose some authenticity, muscovado can be substituted with maple syrup, for example. Sheet gelatin can be replaced with powdered gelatin; in that case, it should be soaked in water at a ratio of 1:5 and not wrung out after swelling.
Ingredients
- Coconut Milk 25 fl oz
- Muscovado Sugar 0 oz
- Raw cane sugar 5 oz
- Vanilla Pod 1 piece
- Cardamom 0 oz
- Nutmeg 0 oz
- Cinnamon 0 oz
- Salt 0 oz
- Whole egg 5 pieces
- Gelatin 0 oz
- Cashew to taste
Step-by-Step Guide
Step 1
Cut the vanilla pod in half and use the blunt side of a knife to scrape out the seeds. Grate the nutmeg on a fine grater. Crack the egg yolks into a bowl and gently mix until smooth.
Step 2
Combine coconut milk, cane sugar, muscovado sugar, spices, and salt in a saucepan. Bring to a boil, then remove from heat and let steep for one hour, after which strain.
Step 3
Soak the gelatin in cold water, then after 5 minutes, drain the water and squeeze out the softened gelatin.
Step 4
Return the saucepan to the heat, bring the mixture to 140°F, and slowly whisk in the egg yolks. Then remove the mixture from the heat, add the gelatin, and stir well. Pour into individual cups, let cool, cover with a lid (or foil), and refrigerate for a few hours.
Step 5
Generously sprinkle the finished vatala pancakes with crushed cashews and lightly salt the top.
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