Ingredients
1 teaspoonful grated nutmeg
150g (5 oz) creamed coconut
225g (8 oz) jaggery
5 eggs (size 4)
Method
1. Place jaggery in a pan with 50ml (2 fl oz) water.
2. Bring to the boil, and simmer until the jaggery has dissolved.
3. Dissolve the creamed coconut in 50 ml (2 fl oz ) of hot water and allow to cool.
4. Beat the eggs and strain into a 1¼ litre (2 pint) bowl.
5. Mix the jaggery and milk into the beaten eggs.
6. Add grated nutmeg. Cover bowl with greaseproof paper.
7. Steam in a pressure cooker or colander for 1 hour.
8. Alternatively the mixture can be divided into 6 ramekin dishes and steamed covered for 20 minutes in a pan of simmering water.
Sri Lankan Jaggery is an unrefined brown sugar made from the sap of the toddy palm. It is available in Sri Lankan shops in a ready-to-use form known as Kitul Treacle.