Sri Lankans have added western influences to the customary diet such as rice and curry, pittu (mixture of fresh rice meal, very lightly roasted and mixed with fresh grated coconut, then steamed in a bamboo mould). Kiribath (cooked in thick coconut cream for this unsweetened rice-pudding which is accompanied by a sharp chili relish called 'lunumiris'), wattalapam (rich pudding of Malay origin made of coconut milk, jaggery, cashew nuts, eggs, and various spices including cinnamon cloves and nutmeg), kottu, and hoppers ('appa'), batter cooked rapidly in a hot curved pan, accompanied by eggs, milk or savouries. Middle Eastern influences and practices are found in traditional Moor dishes. While Dutch and Portuguese influences are found with the island's Burgher community preserving their culture through traditional favourites such as Lamprais (rice cooked in stock and baked in a banana leaf), Breudher (Dutch Christmas cake) and Bolo Fiado (Portuguese-style layer cake).